Focaccia Bread

Focaccia is an oily flat bread filled with air pockets, that is perfect for dipping in oil and basalmic vinegar. It's relatively easy to make, and can be topped with carmelized onions, or just sea salt. It has a wet dow, with a bread to water ratio of 2 to 1.

Ingredients

Directions

Mix 1 cup of water and 1 cup of flour, with 1/2 teaspoon yeast. Let it sit for 1 to 6 hours.

Add the rest of the flour, yeast, water, and the salt. Mix for a few minutes. Let it raise until it doubles.

The dough is very sticky, so apply a little oil to your hands, and transfer to a large bowl coated in olive oil. Pickup the dough and fold it 4 times, rotating the direction of the fold 90 degrees each time. The folding incorporates the oil into the dough and creates a layered structure.

Put it back in the large bowl, and allow it to rise 30 minutes.

Repeat the folding process again, and allow it to rest for 15 minutes.

Stretch out the dough onto a well oiled cookie sheet, and press all of the tips of your fingers into the dough to create a pattern of divets.

Sprinkle with sea salt, or savory herbs, or carmelized onions, and bake at 450 degrees for 20 to 25 minutes.

Eat by dipping it into oil and basalmic vinegar.