Focaccia is an Italian flat bread that comes in many variations throughout the country. Try this easy traditional recipe from the northwestern region Liguria. All you need is a little time.. plan to make it when you are at home for a few hours, like on a Sunday afternoon. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread. Usually local farmer’s markets will offer local good quality, possibly organic wholewheat flours. We also love natural fermentations and love keeping a sour dough starter.. it’s a great excuse to have to make bread, pizza and focaccia at home every week or so. It sounds scary but once you get into the habit, it’s a piece of cake. If this is one step to far for you, fresh yeast will work just as well.
Yield: Makes a large tray
Prep time: 15 minutes
Cooking and leavening time: 3 hours
Mother yeast starter, 3 ounce (6 tablespoons)
or fresh yeast from store, if so 2 ounces are enough
Whole grain flour, 1 pack (1 kg)
Luke warm water, 2 ½ cups
Sea salt, 2 tablespoons –
Sugar, 1 tablespoon
Extra virgin olive oil, 9 tablespoons–
Oven, oven tray, electric mixer or bowl, tea towel, rimmed baking sheet
Place all ingredients but the oil in the electric mixer or in a bowl and mix or knead until smooth and uniform. Add 4 tablespoons of oil and mix. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 390 F. Grease the tray with a little oil (1 tablespoon). Now knead lightly and gently press into the baking tray, flatten to fill whole tray and obtain a sheet no higher than 1 inch. If the dough is too sticky use some flour on your hands. Drizzle the whole surface with the remaining 4 tablespoons of oil and 2 tablespoons of water. Bake for about 30 to 40 minutes, or until the crust looks crispy and light brown.
Enjoy with some delicious spreads, cheeses and salumi (cured meats).