Focaccia

This is the ultimate focaccia.  Seriously.  We don’t generally call it by its full name at my house because of my daughter.  Stop me if you have heard this one…when my youngest was years younger (or you know, last week on a whim), she decided anything that didn’t sound familiar, she hated.  Charming.  While my oldest son had an amazing palate and loved trying new things from the get-go, my little thought she should try to be different.  So in an effort to get her to eat something new, I called it yum-yum bread.  It may have even been presented like, “Dear, don’t even begin to tell me you don’t like this–it is yum yum bread.  It says it yummy literally in the name.”  And it stuck.  We mostly still call it yum yum bread to this day.  My teenage son included.  Because it is yum yum bread.

Listen, I am not going to try to argue that this bread is good for you.  It has olive oil in the dough, and it is basically pan fried.  This is not your everyday loaf.  But when I am making giant meatballs and sauce, there is only one thing I want to dip into it.  You don’t even need spaghetti.  It is 100% all about the focaccia and the sauce.  Oh yeah, the meatballs don’t hurt.  But crispy olive oil fried bread.  Forgettaboutit!

This recipe is lightly adapted in preparation from Anne Burrell’s focaccia.

Print

The Ultimate Focaccia (Yum Yum Bread)

Ingredients

  • 1 3/4 cups warm water
  • 2 1/4 teaspoon 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour plus additional for kneading
  • 1 tablespoon kosher salt plus coarse sea salt, for sprinkling
  • 1 cup plus a few extra tablespoons extra-virgin olive oil, divided

Instructions

  1. Combine the warm water, yeast and sugar in a small bowl/the measuring cup you used for the water. Allow to sit for about 10-15 minutes till it gets all bubbly/big.
  2. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast and water mixture on low speed. Once the dough has come together, continue to knead (with the dough hook) for 5 to 6 minutes on a medium speed until it becomes smooth and soft looking. If it starts to stick too much to the side of the bowl, sprinkle with a tablespoon or two of flour, one at a time. I find that over the 5 minutes I need to add about 2-3 tablespoons.
  3. Pull the dough out of the bowl and shape into a ball. Add about a 1/2 tablespoon of the remaining olive oil to the bowl, or enough to lightly coat it. Then add the dough ball back into the bowl and cover with plastic wrap. Let sit until it is doubled in size, about 1 hour. Sometimes I make this first thing in the morning before work and let it rise in the fridge during the day. When I get home in the afternoon, it has generally done its full rise and I let it warm up slightly before moving to the next step.
  4. Coat a jelly roll pan (1/2 sheet pan, 11x17) with the remaining 1/2 cup olive oil. DO NOT SKIMP. This is what makes this bread. Stay with me.
  5. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make small finger holes all the way through the dough. This may seem strange, but as it rises, the holes will close up and it will make your dough have a classic dimpled look to it.
  6. Put the dough in the warm place until it has doubled in size, about 1 hour and preheat the oven to 425 F.
  7. Liberally sprinkle the top of the focaccia with some coarse salt and lightly drizzle a little (more--don't chicken out now!) oil on top. Bake the dough until the top of the bread is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.