I learned this recipe from a cooking (and white wine drinking...) class with the bakers of The American Club in Kohler Wisconsin. I am aiming to re-create the a-maze-ing, baked fresh each morning, focaccia we were served at the bed and breakfast in Cinque Terre, Italy.
I'm just getting started with this recipe, moderate success so far but, as with my pizza dough, I suspect there is a lot to learn. For starters (see what I did there ?), this is a recipe in 2 acts, a "sponge" starter and then the actual dough. And then the toppings. So 2 acts and a epilogue I suppose.
The original measurements are listed first, with my most successful modifications in parenthesis.
2/3 cups water (1 cup)
1 cup unbleached A/P flour (1 cup bread flour)
2 tsp instant dry yeast (1 tsp active dry yeast)
Proof the yeast.
Stir in the flour and beat (by hand is fine) for a minute or so until smooth. You are not worried about developing gluten here.
Cover with plastic wrap
Allow the yeast to have a party and get all puffy and bubbly, a minimum of 30 minutes at room temperature.
To proof active dry yeast, I zap the water in the microwave for 30 secs then test with a finger. You're aiming for 100-110f, if it feels quite warm, but not painfully hot (like a good bath), it's good to go. I stir a couple of teaspoons of flour into the water and a pinch (1/8 tsp?) of sugar before adding the yeast. Give it another good stir to start the dissolve, then wait. After about 1-2 minutes you should see bubbling action (it's kind of fun to watch) and within 5 minutes, a foamy top. If nothing, discard and try again, maybe the water was too hot and killed the yeast, or maybe the batch of yeast is dead. I've had that happen a few times...
Other recipes I've been looking at recommend making the sponge the day before and letting it develop in the fridge overnight. I did that with my most recent attempt, worked pretty well. Just take the sponge out of the fridge and 30 minutes or so before moving on to the dough stage.e
1/2 cup water (2/3 cup)
No additional yeast (1 tsp active dry yeast)
1/3 cup dry white wine
1/3 cup EV olive oil
2 tsp salt (2.5 tsp)
2 1/2 cup unbleached A/P flour (? cups bread flour)
2 Tbls chopped fresh rosemary
If using the additional yeast, proof it in the water as before
Add all the ingredients and about half the flour to your mixer with the paddle attachment
Beat until combined and smooth, couple of minutes.
Switch to the dough hook and start to knead, adding the remainder of the flour a few tablespoons at a time until the dough comes together, but remains very soft, probably 5 minutes or so.
Place the dough in a lightly oiled bowl (I re-use the mixing bowl after a quick clean-out), cover with plastic wrap and let rise until doubled, about an hour
Oil up a rimmed baking pan (10x15) well. I use a couple of tablespoons of EV Olive oil, spread it all around and let it pool a bit in places. Focaccia is really olive-oil fried bread...
Turn the dough out into the pan and press it out with your fingertips into shape, as much as possible. Doesn't have to be perfect yet, because...
Let the dough rise again in the pan, covered with a towel or loose plastic wrap until doubled (yes, again) for 30 minutes or so. A good time to preheat the oven to 425f.
When you are ready to bake, dimple again with fingertips and add any desired toppings. These should include salt and olive oil if nothing else.
Bake 20-30 minutes until golden.
In the in-person class, they docked the dough at step 8, when going into the pan, to reduce big bubbles forming. I give it a good forking at this time if you don't have a rolling docker.
The recipe calls for spraying some water on the walls, to add moisture to the oven I guess. I've never done this...
None so far...