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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an Art Smith recipe, chef of Oprah Winfey. This is easy and fast and the best Focaccia recipe I have tried. I just tweaked it a bit. Ingredients:
2 1/4 teaspoons active dry yeast |
1 cup warm water (105 to 115 degrees) |
1 teaspoon honey |
1/4 cup olive oil |
1 1/2 teaspoons salt |
3 cups unbleached flour (or more) |
olive oil |
salt |
pepper |
Directions:
1. Combine the yeast with 1/4 cup of the water and the honey in the mixing bowl of a heavy duty mixer and stir gently. Let the yeast rest, 5-10 minutes.
2. Add the remaining water, and add the oil and salt.
3. Attach the mixer’s paddle and set on low speed while adding flour until you have a soft dough. Mix for about 4 minutes.
4. Replace the paddle with a dough hook, set the mixer on med-high speed, and knead for another 10 minutes, or until the dough is smooth.
5. Preheat the oven to 350 degrees.
6. Roll out the dough to fit a half sheet pan or 9-inch pie pan or casserole. Place the dough in the baking pan or dish and press down on the dough with your fingertips, making indentations.
7. Spread a little olive oil over the top. Sprinkle with salt and pepper and a little dried rosemary.
8. Bake in the oven for 30 to 45 minutes, checking periodically to make sure it does not overcook. Once the color has reached a golden brown, remove and let cool.
9. Cut into wedges and serve hot or cold.
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