Focaccia

I defer to the bakers of the words to make the breads served at Le Poisson Bleu.  There are so many great breads out there I truly defer to the experts, especially when you look at the steps necessary in making a truly artisan bread.

However, focaccia is easy to make, you can serve room and you can pick and choose your favorite items to top it with.  I often serve with a marinara sauce and/ or Italian butter 🇮🇹  for dipping.

Ingredients 

• 2 teaspoons rapid rise yeast
• 1 1/3 cup warm water at 110 degrees
• 5 cups all purpose flour
• 1 teaspoon sugar
• 2 teaspoons kosher salt
• 1/2 cup olive oil and an equal amount for the baking sheet
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon red pepper flakes

Making It

• Turn over on to 475, set the rack to the middle and slather the 1/2 cup of olive oil on the bottom of a 1/2 baking sheet
• Mix the 1 1/2 cup of 110 degree water with flour, let proof for 10 minutes, you can see it start to bubble and will become more fragrant. Save on cleaning and do this in the bottom of your mixing bowl
• Sift together the flour, salt and sugar and add to the top of the yeast mix, then add the 1/2 cup of olive oil, thyme and red pepper flakes
• Fit the mixer with the dough hook and put on low until the mix comes together and creates a ball. You will sometimes to add up to a teaspoon of water to bring this together depending on altitude and humidity
• When the ball has formed set the speed to medium for 5 minutes
• Remove from the dough and kneed by hand five times then form the dough into a round ball, put in a bowl and cover the dough with olive oil and then the bowl with a warm wet cloth.  Put in a very  place and let the dough rise for 1 hour
• Take the dough and stretch it out over the baking sheet that has been soaked with oil, this gives the dough the crust. Let it rise for another hour then take your fingers and make indents all over the dough
• Brush with olive oil and top with whatever you like: fresh herbs, thinly sliced red onions, sun dried tomatoes, parmesan cheese, dollops of tomato sauce (I use Rao’s Marinara)….the options are up to you
• Bake for 20 minutes and serve