Yield: Half Sheet Pan

Adapted from Anne Burrell

2014: This is a nice Focaccia recipe. It makes a half sheet pan sized bread. I quarter it when finished and freeze 3 of the quarters. It keeps well in the freezer and is quick to thaw and serve. Ten minutes in the oven heats it up and gives a slight crisp.

• 1¾cups warm water, not over 110°F
• 1package active dry yeast
• 1TBS sugar
• 5cups all-purpose flour, plus additional for kneading
• 1TBS Diamond Crystal or ½ TBS Morton Kosher salt
• coarse sea salt, for sprinkling (optional)
• 1cup extra-virgin olive oil, divided
• garlic butter (optional, see recipe below)

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 TBS of kosher salt, ½ cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5-6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a half sheet pan with the remaining ¼ cup olive oil. Put the dough onto the half sheet pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (when the dough rises again it will create the characteristic craggy looking focaccia. If you don’t make actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425°F.

Liberally sprinkle the top of the focaccia with some coarse sea salt (optional) and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Add the optional garlic butter (if using, see below).
Remove the focaccia from the oven and let it cool before cutting and serving.

Garlic Butter

• 4cloves garlic
• 1TBS olive oil
• 2TBS unsalted butter
• 2tsp dried oregano
• ½tsp red pepper flakes

Mince 4 raw cloves of garlic.

Combine 1 tablespoon olive oil with butter in a small skillet and melt over medium-low heat. Add garlic, oregano, and pepper flakes and cook, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Transfer to a small bowl and season with salt.

When focaccia has finished baking, spread garlic butter over top with a spoon. Transfer to a cutting board, allow to cool slightly, slice, and serve.

Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F oven for about 10 minutes before serving

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