Yield: 35 servings
|1 pack||Active dry yeast|
|2 cups||Warm water|
|\N \N||Olive oil|
|\N \N||Kosher or sea salt|
|3 tablespoons||Olive oil|
|\N \N||Fresh sage,rosemary+thyme|
Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or combine ingredients in large bowl and beat vigorously with wooden spoon 2 minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour, ½ cup at a time, to make a soft dough that begins to pull away from sides of bowl On lightly floured work surface, knead dough until smooth and elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to grease top. Cover with kitchen towel and let rise in a warm, draft-free place, until doubled in bulk,1-1¼ hours. Remove dough from bowl, and gently knead one minute. Lightly oil a 15x10 ½ inch jelly-roll pan. Shape dough into 12x8 inch rectangle with rolling pin. Carefully transfer to prepared pan, stretching to gently to edges of pan with fingers. Press top of dough with fingertips, leaving ½ inch deep indentations. Cover and let rise 30 minutes. Preheat oven to 425 F.
Adjust 1 oven rack to lowest position. Place shallow baking pan on top rack of oven. If using a baking stone, place in cold oven and preheat 30 minutes before baking. Press dough again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1 teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1 teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes in baking pan on top oven rack and immediately place dough on baking stone, or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom sounds hollow when removed from pan and tapped on bottom.
Remove Focaccia from pan and transfer to wire rack. While still warm, brush top with another 2 tablespoons olive oil. Cool. Cut into 5x1 ½ inch pieces. Makes 35
Submitted By JIM WELLER On 03-30-95