This is the recipe for focaccia bread that I started using way back in my culinary school days. I have switched up, down and around.
1 pound and 4 ounces all purpose flour
10 ounces bread flour
1 tablespoon salt
1 tablespoon yeast
18 ounces water (105* – 115*)
2 tablespoons honey
3 ounces extra virgin olive oil
Sprinkle the yeast over warm water. Allow to dissolve until foamy. About 5 minutes.Weigh out flours and put into mixing bowl of Kitchen Aid, add the salt and mix. Add the honey and oil and start mixing. Pour the water yeast mixture in a steady stream (do not dump all at one time). Knead on a low speed for five minutes.
Place dough on a well oiled sheet pan. Let dough rest 3 to 5 minutes then press into pan. Cover with loose plastic wrap or small plastic kitchen trash bag. Let rise for 45 – 60 minutes.
Uncover and make dimples in dough with finger tips or the end of a wooden spoon. Dress with fresh herbs and drizzle with olive oil.
Bake at 400* for 25 to 30 minutes. Let cool 10 minutes before cutting. Drizzle with nice extra virgin olive oil to serve.
This recipe is also great for deep dish pizza, savory stuffed Italian rolls and cinnamon rolls.