Focaccia

 Yum! Crisp chewy crust, airy soft center and amazing garlic rosemary topping. natashaskitchen.com Uses generous amounts of olive oil, dough rests 4 times; but well worth it! There is a video, so you cannot go wrong!  Keeps 2 days loosely covered at room temperature. May freeze for 2 months, thaw at room temperature and reheat at 350-degrees for 8 minutes uncovered. Serves 12.

Ingredients for Dough:

• 1 1/2 cup warm water, 105-115 degrees
• 1 teaspoon honey
• 1 packet rapid rise yeast
• 3 3/4 flour
• 1 1/2 teaspoon salt
• 1 tablespoon EVO, for the dough
• 1/4 cup EVO, for the pan

Ingredients for the Topping:

• 2 tablespoon EVO
• 2 tablespoon water
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 1/2 teaspoon fresh rosemary, chopped

Directions:

Proof the yeast:

Pour warm water (105-115 degrees) into a measuring cup and stir in 1 teaspoon honey. Stir in 1 packet of yeast and proof for 5-7 minutes on until surface is foamy. 

Make the Dough:

In a large mixing bowl, whisk together the flour and salt.

Pour in the yeast mixture and stir with a wooden spoon until no dry flour remains. Dough will be sticky. I did add a tad more flour, mine was super sticky. 

Add 1 tablespoon EVO and use your hands to work the oil into the dough until fully absorbed. Cover bowl with plastic wrap and rest at room temperature for 30 minutes until visibly puffed.

Make the topping:

In small bowl combine all the ingredients for topping and whisk. Set aside so flavors meld.

Use the stretch and fold method to develop gluten strands. Dip your hands in water to prevent sticking.

Pull up on corner of the dough gently without tearing the dough then fold over onto itself. Rotate the bowl and continue this process 3 more times. Do four stretches and folds.

Cover with plastic wrap and rest 30 minutes at room temperature.

Perform this process 3 more times, letting it rest covered for 30 minutes each time.

Pour 1/4 cup EVO into a 9x13 baking pan. 

Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If having difficulty stretching, cover and let it rest 15 miutes before working the dough to the edges.

Cover and proof 45-60 minutes until well risen and puffy.

dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.

Rewhisk the topping and drizzle evenly ove the top.

Bake at 450-degrees for 25 minutes. You want a crisp edge. Immediately transfer to a wire rack so base does not softened. Rest 10 minutes before slicing.