The Perfect Focaccia Recipe

Twelve years ago, I clipped a recipe for focaccia from the Arizona Republic. I've been making it ever since--even though I've tried other recipes, I always come back to this one. It has more steps than other recipes for focaccia, but the results (not a fluffy, but a firmer while still airy focaccia) illustrate the importance of going through the whole process.

The recipe also provides variations, all of which I've tried and enjoyed. Since I'm going to a party today, I decided to make the focaccia provencale--a little showier than the basic focaccia or the focaccia with rosemary (which is my favorite variation). I hope my friends enjoy this dish!

Basic Focaccia

Sponge:
1 t. active dry yeast
1/2 c. warm water
3/4 c. unbleached all-purpose flour

Dough:
1 t. active dry yeast
1 c. warm water
3 T. extra virgin olive oil
3 1/4 c. unbleached, all-purpose flour
2 t. sea salt

Topping:
2 T. extra virgin olive oil
1 to 1 1/4 t. coarse sea salt

For the sponge: Sprinkle yeast over warm water in a large mixing bowl. Whisk it in and let stand until creamy, about 10 minutes. Stir in flour. Cover tightly with plastic wrap and let stand until bubbly and doubled in volume, about 45 minutes.

For the dough: Sprinkle yeast over warm water in a small bowl. Let stand until creamy, about 5 to 10 minutes. With a wooden spoon, stire the yeast mixture and the olive oil into the sponge and mix well. Stir in 1 c. of the flour and the salt. Stir in enough of the remaining flour to produce a soft dough. Knead on a lightly floured board until soft and smooth, about 6 to 8 minutes.
      Place dough in a lightly oiled bowl, cover tightly with plastic wrap and let rise until doubled, about 1 to 1 1/4 hours. Or let rise in refrigerator overnight.
      Divide in half and press into two lightly oiled, 9 inch round cake pans. If dough shrinks from the sides, let rest a few minutes and then stretch it again.
      Cover with a towel and let it rise in a warm place for 5 minutes, or until dough is full of air bubbles. Just before baking, press your fingertips deep into the dough all over the surface to evenly dimple the loaf. Drizzle with the olive oil and sprinkle with sea salt.
      Bake at 425 degrees for 20 to 25 minutes, until top is golden. Remove from pan and cool on a wire rack.
      Makes two loaves; serves 8 to 16.

Focaccia with Rosemary

1 recipe focaccia dough (above)
3 T. minced fresh rosemary leaves
1 1/2 T. extra virgin olive oil
1 t. sea salt
Springs of fresh rosemary

Make dough, adding the minced rosemary during the initial mixing. Proceed with the rising and shaping. Just before baking, dimple the top of the dough with your fingertips and drizzle with olive oil and sprinkle with sea salt. Press a few sprigs (two leaf springs, not branches) of rosemary into the dough. Bake at 425 degrees for 20 to 25 minutes. Remove from pans and cool on a wire rack.

Focaccia with Walnuts and Gorgonzola

1 recipe focaccia dough (above)
1/2 c. walnut pieces
1/4 of a large red onion
4 oz. Gorgonzola cheese
2 T. olive oil

Make focaccia dough according to the recipe, through the rising and shaping. Spread walnut pieces in a baking pan and bake at 350 degrees for about 7 minutes, or until fragrant and golden. Cool. Slice onion very thin.
     After patting the dough into two 9 inch round cake pans, dimple with your fingertips and scatter walnuts over the top. Separate onion slices into pieces and scatter over top. Break Gorgonzola into small pieces and scatter over top. Drizzle with olive oil. Bake at 400 degrees for 10 minutes, then reduce heat to 375 degrees and bake 10 minutes longer, taking care that toppings do not burn. Remove from pans and cool.

Focaccia Provencale

1 recipe focaccia dough (above)
1 can (14.5 oz.) plum tomatoes, drained and chopped
1 T. chopped fresh basil
2 garlic cloves, sliced thin
1 can  (2.24 oz.) sliced black olives, drained
4 t. dried oregano
2 T. olive oil
1 t. sea salt

Make focaccia dough according to the recipe, through the rising and shaping. After dough is stretched into two 9 inch round cake pans, dimple deeply with fingertips.
     In a small bowl, stir together the chopped tomatoes and basil. Spread half of the mixture over each loaf. Cover with a towel and let rise until puffy, about 45 minutes.
     Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives. Drizzle evenly with olive oil and sprinkle with sea salt. Bake at 400 degrees for 20 to 25 minutes. Remove from pans and cool.