I need a recipe for focaccia (sorry if it is spelled wrong)?

Question

Does anyone have an authentic one with lots of herbs that they would share? Thank you!

Answer 1

Rosemary - Garlic Focaccia
I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.
1/4 ounce active dry yeast (one envelope)
1 1/2 teaspoons sugar
4-4 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons olive oil
1 1/2 tablespoons dried rosemary, crumbled
3-5 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!)
1 1/2 teaspoons sea salt or kosher salt
8-10 servings

1. In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
2. Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
3. Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
4. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
5. Preheat oven to 375 degrees F.
6. Set rack in center of oven.
7. Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
8. Bake for 35-40 minutes or until pale golden.
9. Let cool for 10 minutes before cutting.
10. Serve warm or at room temperature.

OR

Focaccia with Fresh Herbs
This is one of my adopted recipes. It's actually very good and makes a nicely textured focaccia - you can very the toppings - it's a great bread you can be creative with....I highly recommend using a heavy cast iron skillet that has been lightly oiled. It makes an excellent crust!
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
3/4 cup water (105-110 F)
2 3/4 cups flour
1/2 teaspoon table salt
4 tablespoons extra-virgin olive oil (Divided)
2 tablespoons fresh herbs (such as basil,Rosemary,oregano or marjoram)
1/2 teaspoon kosher salt or coarse salt
8 servings

1. Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
2. Let stand 10 minutes or until the surface becomes bubbly.
3. In large bowl, combine flour and table salt.
4. Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
5. Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
6. Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
7. If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
8. When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
9. Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
10. Turn onto lightly floured surface. Knead gently several times.
11. Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425 F.
12. In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
13. Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
14. Bake 15 minutes, reduce heat to 400 F.
15. Bake 5 minutes more, or until golden brown.
16. Let cool and cut into wedges.

Answer 2

Go to allrecipes.com and type in foccacia bread recipes in the search line. They have two.

Answer 3

FOCACCIA
Deriving its name from the Latin word "focus", meaning "hearth," focaccia evolved from the unleavened hearth cake eaten during the Middle Ages. It was made by patting the dough into a flat round and cooking it directly on a hot stone or under a mound of hot ashes. While it has become something of an Italian national dish, this popular bread's true home is the area around Genoa. It seems as if every seaside resort on the Italian Riviera has its own special focaccia. Whether soft or crisp, thick or thin, the dough is typically flavored with local herbs and olive oil.

BASIC FOCACCIA DOUGH

An easily prepared dough for great focaccia!

INGREDIENTS:
3 1/4 cups unbleached flour
2 teaspoons salt
1 cup warm water
1 packet active dry yeast
3 tablespoons olive oil
PREPARATION:
In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes.
Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness.>
Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size.
Â¥Knead the dough again as before and set aside until it doubles in size again
When the dough has risen the second time, it can be divided in half and the two pieces formed into two balls which will later be shaped into the focaccia.
With the tips of your fingers, dimple the dough and then add your seasonings, herbs, tomatoes and or olive oil.
Yield: 2 small or 1 large focaccia



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FOCCACIA - QUICK METHOD

For those in a rush!
INGREDIENTS:
3/4 cup warm water (105¡-115¡F.)
a 1/4-ounce package (2 1/2 teaspoons) fast-acting yeast
1/2 teaspoon sugar
2 cups all-purpose flour
1 teaspoon table salt
1 tablespoon freshly grated Parmesan
2 teaspoons chopped fresh rosemary leaves coarse salt to taste
PREPARATION:
Lightly grease a baking pan, 13 by 9 by 2 inches.

In a bowl stir together water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball. Invert bowl over dough and let dough rest 10 minutes.

On lightly floured surface roll out dough into a 13- by 9-inch rectangle and transfer to baking pan pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place 30 minutes, or until doubled in bulk.

Preheat oven to 400¡F.

Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over dough with lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or until golden. Cool focaccia in pan on a rack. Makes four 6- by 4- inch servings.



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GRAPE, STILTON CHEESE AND WALNUT FOCCACIA
A delicious appetizer or antipasto!

INGREDIENTS:
1 recipe of plain focaccia dough
1 tablespoon olive oil
1/4 pound seedless green grapes
1/4 pound seedless red grapes BR> 4 ounces Stilton cheese, crumbled BR> 1 cup roasted walnuts
1 egg, beaten
PREPARATION:
Preheat the oven to 375 degrees. Using your fingers, press the focaccia dough out into a 12 circle, about 1/4-inch thick, onto a round baking sheet. Brush the dough with olive oil. Season the bread with salt and white pepper. Press the grapes into the dough, leaving a 1-inch border around the edges. Sprinkle the cheese and walnuts over the dough.

Brush the edges of the dough with the egg wash. Bake the focaccia for 25 minutes or until golden brown. Place the whole focaccia on a wooden board and slice.

Yield: 1 (12-inch) focaccia



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CHEESE AND JALAPENO FOCCACIA

Delicious and with a slight kick!
INGREDIENTS:
2 cups (or more) bread flour
1 envelope fast-rising dry yeast
1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup hot water (125¡F. to 130¡F.)
1 tablespoon plus 2 teaspoons
olive oil
Cornmeal
1 cup hard jack cheese, grated [can substitute gruyere or romano]
1/2 cup diced pickled jalapeno, diced or Mezzetta¨ jalapeno nacho rings
PREPARATION:
Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in glass measuring cup. With machine running, add water mixture through feed tube and process until elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds. If dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If dough is dry, add water by tablespoons, incorporating each addition before adding next. Gather dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp towel and let rise 30 minutes.

Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and knead until smooth. Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan. Dimple surface with fingertips. Spread remaining 2 teaspoons oil over. Sprinkle with cheese and jalapenos. Sprinkle lightly with salt and pepper. Let rise 30 minutes.

Preheat oven to 400¡F. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.

16 Servings



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SEMOLINA FOCACCIA WITH BELL PEPPERS, SUN-DRIED TOMATOES, AND GARLIC CONFIT
YUMMY!
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups semolina flour (durum wheat flour, available at specialty Foods shops)
1 teaspoon table salt
a 4-ounce jar sun-dried tomatoes packed in oil, drained, reserving 1/4 cup of the oil, and the tomatoes chopped
4 garlic cloves
1/4 cup olive oil
3 large red bell peppers, sliced thin
1 teaspoon coarse salt, or to taste
dried hot red pepper flakes for sprinkling the focaccia if desired
PREPARATION:
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for 20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine. In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil, and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400¡F. oven for 30 to 35 minutes, or until it is golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack. Serve the focaccia warm or at room temperature.



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GRAPE AND WALNUT SWEET FOCACCIA
More like a dessert!
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon granulated sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 teaspoon salt
2/3 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
3/4 stick (6 tablespoon) cold unsalted butter, cut into bits
1 1/4 pounds seedless grapes (preferably red), halved lengthwise (about 3 cups)
3/4 cup finely chopped walnuts
2 tablespoons Marsala
PREPARATION:
In the bowl of an electric mixer fitted with a paddle attachment proof the yeast with the granulated sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 1/3 cup of the brown sugar, the cinnamon, and the butter, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

In a bowl stir together the grapes, the walnuts, and the Marsala and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the remaining 1/3 cup brown sugar and bake it in the bottom third of a preheated 400¡F. oven for 30 to 35 minutes, or until it is cooked through and topping is caramelized. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.




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KALAMATA-ROSEMARY FOCCACIA
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1 teaspoon sugar
4 1/2 to 5 cups all-purpose flour
1 1/4 teaspoons salt
3 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
1/4 cup minced onion
1/2 pound Kalamata, Ni?oise, or green Greek olives or a combination, pitted and cut into slivers (about 1 cup)
1 1/2 teaspoons coarse salt, or to taste
PREPARATION:
In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.

Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400¡F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.




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ROSEMARY-PEPPER FOCACCIA
INGREDIENTS:
2 cups (or more) bread flour
1 envelope fast-rising dry yeast
1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup hot water (125¡F. to 130¡F.)
1 tablespoon plus 2 teaspoons
olive oil
Cornmeal 2 tablespoons minced fresh rosemary
1/4 teaspoon dried crushed red pepper
PREPARATION:
Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in glass measuring cup. With machine running, add water mixture through feed tube and process until elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds. If dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If dough is dry, add water by tablespoons, incorporating each addition before adding next. Gather dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp towel and let rise 30 minutes.

Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and knead until smooth. Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan. Dimple surface with fingertips. Spread remaining 2 teaspoons oil over. Sprinkle with rosemary and crushed red pepper. Sprinkle lightly with salt and pepper. Let rise 30 minutes.

Preheat oven to 400 F. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.

16 Servings




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POTATO-ROSEMARY FOCACCIA
INGREDIENTS:
2 1/2 teaspoons (a 1/4-ounce package) active dry yeast
4 1/2 cups all-purpose flour
2 cups mashed cooked russet (baking) potatoes (about 1 1/4 pounds)
1 tablespoon salt
2 garlic cloves, sliced thin
1 teaspoon crumbled dried rosemary
1/3 cup olive oil
1 1/2 pounds small red potatoes
PREPARATION:
In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.

While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400¡F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.



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PEPPERONI FOCACCIA
Like a thick pepperoni pizza!
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
5 tablespoons olive oil
1 1/2 cups finely chopped pepperoni (about 1/2 pound)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crumbled dried or?gano
1 teaspoon coarse salt, or to taste
PREPARATION:
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Transfer the dough to a lightly floured surface and knead in the pepperoni, the pepper, and the or?gano until they are incorporated thoroughly. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe.

Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

Dimple the dough, making 1/4-inch-deep indentations with your fingertips, brush it with the remaining 2 tablespoons oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400F. oven, covering it with foil if the pepperoni begins to burn, for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.



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ONION FOCACCIA
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
6 tablespoons olive oil
1 large yellow onion, sliced thin
1 large red onion, sliced thin
1 large shallot, sliced thin
4 scallions, chopped fine
1/4 teaspoon crumbled dried sage
1 tablespoon freshly grated Parmesan
1 teaspoon coarse salt, or to taste
PREPARATION:
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

In a large bowl stir together the remaining 3 tablespoons oil, the onions, the shallot, the scallions, the sage, and pepper to taste and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the Parmesan and the coarse salt and bake it in the bottom third of a preheated 400¡F. oven for 35 to 45 minutes, or until it is golden brown. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.




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FOUR-CHEESE FOCACCIA
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
5 tablespoons olive oil
3/4 cup freshly grated Parmesan
1 cup grated whole-milk mozzarella (about 1/4 pound)
1/2 cup finely crumbled Gorgonzola (about 2 ounces)
1 cup grated Fontina (about 3 ounces)
1 small onion, sliced thin
1 teaspoon coarse salt, or to taste
PREPARATION:
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400¡F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.



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THICK FOCACCIA
Use this focaccia to make Sausage, Bell Pepper, and Onion Sandwiches and Genoa Toasts.
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) plus 1 teaspoon active dry yeast
1 teaspoon sugar
1 3/4 cups lukewarm water
5 1/2 cups bread flour
1 teaspoon table salt
5 tablespoons olive oil
1 tablespoon coarse salt, or to taste
PREPARATION:
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

Dimple the dough, making 1/4-inch-deep indentations with your fingertips, brush it with the remaining 2 tablespoons oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400¡F. oven for 30 to 40 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature, split for sandwiches if desired.



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OLIVE, ROSEMARY, AND ONION FOCACCIA
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1 teaspoon sugar
4 1/2 to 5 cups all-purpose flour
1 1/4 teaspoons salt
3 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
1/4 cup minced onion
1/2 pound Kalamata, Ni?oise, or green Greek olives or a combination, pitted and cut into slivers (about 1 cup)
1 1/2 teaspoons coarse salt, or to taste
PREPARATION:
In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.

Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.




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POTATO, PARMESAN, AND ANCHOVY FOCACCIA
INGREDIENTS:
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
4 to 4 1/2 cups all-purpose flour
2 cups mashed cooked peeled russet (baking) potatoes (about 1 1/4 pounds)
2 teaspoons table salt
6 tablespoons olive oil
2 garlic cloves, sliced thin
1 tablespoon fresh rosemary leaves, chopped fine, or 1 teaspoon Crumbled dried
1/4 teaspoon anchovy paste, or to taste
1 1/2 pounds small red potatoes, scrubbed
1/4 cup freshly grated Parmesan
1 tablespoon coarse salt, or to taste
PREPARATION:
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy. In a large bowl combine 4 cups of the flour, the mashed potatoes, and the table salt until the mixture resembles coarse meal, add it with 2 tablespoons of the oil to the yeast mixture, and combine the dough well. With the dough hook knead the dough, scraping down the dough hook occasionally and incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 2 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe.

In a small bowl stir together the garlic, the rosemary, the anchovy paste, and the remaining 4 tablespoons oil and let the mixture stand, covered. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. Cut the red potatoes into paper-thin slices with a mandoline or hand-held slicer, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with the Parmesan, the coarse salt, and pepper to taste. Bake the focaccia in the bottom third of a preheated 400¡F. oven for 40 to 50 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.




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FOCACCIA WITH TOASTED PUMPKIN SEEDS
INGREDIENTS:
2/3 cup warm water (105F to 115F)
1 tablespoon sugar
1 teaspoon dry yeast
3 tablespoons olive oil
1 large egg
1 tablespoon unsalted butter, melted
1 teaspoon salt
2 1/2 cups bread flour
2/3 cup hulled pumpkin seeds
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
Additional salt
Additional olive oil
PREPARATION:
Place warm water in processor. Add sugar. Sprinkle yeast over. Let stand until yeast dissolves and mixture is foamy, about 8 minutes. Add 1 tablespoon oil, egg, butter and 1 teaspoon salt. Process to blend. Add flour; process using on/off turns until dough forms and pulls away from sides of processor. Transfer dough to lightly floured surface. Knead until smooth and elastic, about 3 minutes. Oil large bowl. Add dough; turn to coat. Cover with clean dry cloth; let rest 15 minutes.

Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pumpkin seeds and basil and stir until seeds begin to brown, about 5 minutes. Transfer to small bowl and cool.

Knead pumpkin seed mixture into dough. Divide dough in half. Press out each dough piece on ungreased baking sheet to form 8x6-inch oval. Cover loosely with plastic wrap. Let rise until slightly puffed, about 45 minutes.

Preheat oven to 450 F. Sprinkle dough with salt. Bake until focaccias are golden brown, about 15 minutes. Transfer to rack. Serve warm with olive oil for dipping.

Makes 2