Focaccia in a Hurry
Alison’s notes: If you are an authenticity stickler, this may not be for you, as the best focaccias take far longer than 1 hour. But if you have a hungry family who loves casual Italian food made by you, this will be a fantastic addition to your repertoire. This recipe has been adapted from Flavorthemoments.com
Ingredients:
- ¾ cup warm water
- ½ teaspoon sugar
- 1½ teaspoons yeast
- 5 1/2 tablespoons extra virgin olive oil, divided
- 2 cups all-purpose flour, divided
- 1 teaspoon kosher salt, divided
- 1 tablespoon freshly grated parmesan
- 1 clove garlic, finely chopped
- 1 tablespoon fresh rosemary (divided)
- flaky sea salt for topping, optional
Directions:
- Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine.
- Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
- Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9″ cake pan with 1/2 tablespoon of the olive oil.
- With the mixer on low, add 1 cup of the flour and 3/4 teaspoon of salt and mix just until combined.
- Add 2 tablespoons of the olive oil and 1/2 tablespoon of the fresh rosemary and mix until combined.
- Gradually add 1/2 cup of the remaining flour, then just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl.
- Lightly flour a surface with flour. Remove the dough and place it onto the floured surface, and sprinkle the top lightly with flour as well. Gently shape the dough into a flat disk and place in the prepared skillet.
- Gently press the dough evenly in the bottom of the skillet and 1″ up the sides, then cover with a clean towel.
- TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
- Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
- In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, and remaining rosemary.
- Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.
- Bake for 18-20 minutes, or until golden. Remove from the oven and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired.
- Cool slightly on a wire rack and serve!
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