This amazingly light, airy and full-bodied bread is a wonderful dish to get familiar with. Top it with bacon, ham, garlic, or in our case olives and rosemary. Delicious!
Course Side Dish
Prep Time 2hours
Cook Time 31minutes
Total Time 2hours31minutes
470gramsflour2 1/3 cups
2-4pinchessaltflakey sea salt, or a coarse sea salt
115mlolive oilabout 6-7 TBS
230mlwaterwarm, about 3/4 to 1 cup
115mlmilk1/16th of a cup
combine the flour, pinch of salt,half the olive oil together in the mixer. combine the yeast, sugar warm water and milk in another container, pour in while mixer is kneading. The dough will be a wet dough, add a bit more flour until dough doesn't stick on the sides or bottom, but is still oily. Remember, expect a wet dough, maybe comprable to a cake dough, so don't add too much flour, just enough to keep it clean on the sides. Cover with a warm towel and let rise for 1 hr. It's now ready to spread out, and have another short rise before the bake.
add the rest of the olive oil in the bottom of your cooking pan-this provides a nice moisture to the bread, as well as a crispy bottom.
scrape the dough out with a spatula. Use your fingers to press firmly around until the dough seems evenly spread and is nice and holey. Now, decide what you're going to top your dough with. I wanted rosemary, olives, and some flaky sea salt.
add your toppers, and let it rise for a second, shorter rise. Cover with a board and set aside for 20-30 min.Preheat oven to 180-200 C. Be sure your focaccia has plenty of finger holes in the top surface. After the second rise, add the olives, and now begin the bake
bake for about 25 min., or until golden brown. Bake on oven setting top and bottom.