Italian Focaccia Bread

Italian Focaccia Bread

Preparation time: 30 minutes

Rest time: 2 hours

Serves 6-10

Ingredients (Dough)

4 Tsp. active dry yeast 

1 Tsp. sugar

3 Cups bread flour

½ Cup lukewarm water

¾ Cup lukewarm water

½ Tbsp. coarse sea salt

Extra Virgin Olive Oil

(Brine)

1/ Cup Extra Virgin Olive Oil

¼ Cup Water

1 Tsp. Salt

Preparation

1. Prepare the dough. Dissolve the yeast and the sugar in ½ cup of lukewarm water. Wait for foam to form on the surface of the water.  If needed, place the glass in a warm spot for 5-10 minutes. 
2. Meanwhile, place the flour in a mixing bowl and make a well in the center.  Pour the lukewarm water into a graduated measuring cup and stir in the salt.
3. Pour the glass of water and the yeast into the well in the flour and delicately mix with your fingertips.  Slowly and gradually add the salted lukewarm water, adding a little additional water if needed. 
4. Knead for a few minutes until the dough is soft.  At this stage, its texture should be easy to work and not sticky.  Make a ball and coat it with olive oil. 
5. Let the dough rest for 30 minutes. 
6. Grease the baker with the olive oil and spread out the dough with your fingers, ensuring that it fits snugly against the edges of the baker. 
7. Let it rest for another 30 minutes.
8. Use your fingertips to make small indentations all over the surface of the dough by lightly pressing.
9. Prepare the brine by mixing the olive oil with the water and the salt.
10. Coat the dough with the brine and let it rest for 1 hour.
11. Preheat the oven to 425 degrees at least 15 minutes ahead of time.  The oven must be hot when you put the focaccia in.
12. Bake for 15-20 minutes.  When you remove it from the oven, brush it with the equivalent of 1 tablespoon of oil, then sprinkle with salt.