Frugal Gourmets Focaccia Food

FRUGAL GOURMET'S FOCACCIA

Steps:

• In a large bowl, mix water, yeast, and sugar.
• Stir in oils and 1 t salt.
• Add 2 3/4 c flour, mixing well til spongy.
• Add enough remaining flour to make stiff dough.
• Turn onto floured surface and knead until elastic.
• Cover with bowl and let rise til doubled.
• Divide dough in half, spread on cookie sheets using your fingers.
• TOPPINGS:.
• Mix crushed garlic with olive oil; brush over bread.
• Sprinkle w/ dried rosemary and kosher salt.
• Cover and let rise.
• Bake at 375 for 1/2 hour.
• Cut into squares and serve.
• NOTE: You can also slice squares in half for sandwiches.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.