I love Fine Cooking's Focaccia recipe...it's one of the (few) free recipes on their site:
Great pictures for a first time focaccia maker! The "hands on" time is short, but you need to plan ahead as it needs to rise in the fridge overnight. There are many variations...sweet, savory. Don't be stingy with the olive oil! Better than any other focaccia recipe I have tried!
I think I will make some this weekend.. :)
Does anyone know if it's different from the one in Crust and Crumb? I really want to try it but need to set aside three days for it, it seems like and I was wondering if it was worth the extra time from the one above. The ingredients are:
7 c. flour
1 tbsp salt
1/2 tsp instant yeast
1/2 c. olive oil
2 tbsp honey
4 c. poolish-style sponge
1/2 c. cool water
I just made the focaccia from Peter Reinhart’s “The Bread Baker’s Apprentice” again and this was the best one yet. The recipe says you can let it rise overnight or for up to three days. I’d always given it an overnight rise. This time, just because I didn’t get to it, I left it in the refrigerator for three nights. I used a significant amount of herb oil (basil, rosemary, and oregano) and dusted the focaccia with Parmesan for the last 5 minutes of baking. The focaccia has a thin, crispy crust, as usual. But the longer rise made for a significantly finer crumb that’s going to make brilliant sandwiches (which is what I made this for). I still prefer the thinner, chewier focaccia in RLB’s “Bread Bible” for an hors d’oeuvres spread or for just tearing into. But for versatility, this recipe is simply outstanding and I’ll now plan for the longer rise.
2 cups warm water 100 – 110 deg
1 1/2 tsp salt
1 tsp sugar
1 envelope dry yeast
3 1/2 cups AP flour
Coarse Kosher salt
Toppings to taste: rosemary, sage, oregano, fresh
tomato and basil, sun dried tomato soaked in olive oil, Italian seasoning, coarse Kosher salt, prosciutto, grated Parmesan or Romano cheese.
Dissolve the yeast, salt and sugar in the warm water. Add to the flour and mix well.
Put in a lightly oiled bowl and loosely cover with plastic wrap and damp paper towel. Set aside in a warm place and let rest for about 45 – 50 minutes.
Preheat oven to 375 degrees F. Remove dough from the bowl, punch down and roll out on a lightly floured surface to fit on a 16 x 18-inch sheet pan sprinkled with a little corn meal. Brush with olive oil. Press finger tips into dough to make indentations on whole surface. Cover and let rest 30 minutes. Sprinkle with coarse salt if desired, add toppings.
Bake for 25 to 35 minutes
Yield: 1 full 16 x 18-inch sheet