Focaccia Recipe

4 tsps active dry yeast

pinch of sugar

5-6 cups unbleached all-purpose flour

4 tbsps olive oil

1 tsp salt

cornmeal for sprinkling

1/3 cup olive oil

1 tbsp dried rosemary or sage

1 tbsp dried oregano

course salt for sprinkling

1. Prepare the dough. Pour the warm water in a small bowl. Sprinkle the yeast, sweetening and 1 tbsp of the flour over the surface of the water. Stir until dissolved and let stand at room temp until foamy, about 15 minutes. Then, in a large bowl, place the oil, salt, 1 cup of the flour, and the yeast mixture. Whisk hard until smooth, then add the remaining flour, 1/2 cup at a time, stirring with a wooden spoon until a soft, sticky dough is formed. Turn the dough onto a lightly floured work surface and vigorously knead to form a springy ball, dusting with flour only 1 tbsp at a time as needed to prevent sticking. The dough should be quite soft, smooth and very springy. Form the dough into a flattened ball. Place into a deep greased container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until tripled in bluk, about 1 1/2 hours.

2. Grease a baking sheet or oven-proof plate (if you want a round bread) and sprinkle with cornmeal. Place the dough ball on a lightly floured surface. Use the heel of your hand to press and flatten the dough. Lift and gently pull the dough, stretching it to the edges. Cover loosely with plastic wrap and let rise at room temp until doubled in bulk, about 45 minutes. Meanwhile, combine the oil and herbs in a small bowl. Let sit 30 minutes at room temp.

3. Twenty minutes before baking, preheat the oven to 400 F. Using your fingertips or knuckles, gently poke indentations all over the dough surface no more than 1/4" deep. Drizzle the herbed oil over the dough, letting it pool in the indentations. Bake for 20-25 minutes or until nicely browned. Remove to a cooling rack and let cool on the pan/plate. Serve warm plain or sprinkled with coarse salt.