Focaccia

The Focaccia is a close cousin to the pizza, but it is lighter and thicker. Focaccia can be served plain but also allows for a lot of creativity when it comes to the topping. You can just add olive oil and sea salt or you can go wild with herbs, pestos, olives etc. I have tried several recipes but this one is as of now my favorite. I got the recipe from a close friend Gry who got it from a neighbor at their cabin.

Ingredients;

2 cups plus some water (5dl)
12 grams dry yeast
2 tsp salt
1 tbsp sugar
2 tbsp oil
6 cups bread flour (800 grams)

Combine the dry ingredients in the mixer bowl. Add the oil and half the water (lukewarm) while the mixer is running. Use the dough hook. Gradually add the rest of the water and beat for about 5 to 6 minutes. Cover the bowl and let sit at room temperature for 1 hour. Pour the dough onto a lightly oiled rimmed baking sheet. Use a rubber spatula to scrape the dough onto the baking pan. Use oiled hands and gently pull and stretch the doug evenly out to the edges. Drizzle wit olive oil and sea salt then using your fingertips create dimples all over the surface of the dough. Cover and let the dough rise for another hour. At this time add whatever topping you prefer, rosemary, olives, pesto etc. then bake in the oven (preset to 400F) for 30 to 45 minutes depending on the oven and the thickness of your focaccia. The top is supposed to be golden brown. Transfer to a rack and cool slightly then slice it and serve warm or at room temperature.

Mmmmmm!