Jan 16, 2009
Quick Tomato Focaccia
5 C all-purpose flour (I use King Arthur unbleached)
4 tsp SAF instant yeast
1 tsp sugar (omitted)
2 tsp salt
4 T fresh rosemary, chopped (optional)
1/2 C olive oil + more for baking
1-3/4 C warm water (about 105 - 110º)
coarse salt (omitted)
1 egg yolk beaten with 2 tsp water (omitted)
1. Place the flour, yeast, sugar, 2 teaspoons salt and half the rosemary (if using) in the food processor bowl. Process in a few bursts to mix. With the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. Process until the dough coalesces into a ball and starts riding around on the blade. Turn out on a floured board and knead a few strokes. Dough should be relatively stiff but still pliable. Place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place 'til doubled, about 1-1/2 hour.
2. Place the baking stone in the oven and preheat to 450º. Punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 " in diameter. Place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.
3. When the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2" apart. Drizzle olive oil over the loaves, scatter on the remaining rosemary (if using) and slide them onto the stone. Bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. Two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.
Allow to cool on a rack for 5 - 10 minutes before serving.
I added 2 large cloves of garlic, minced, to the dough and topped it with a crushed tomato,garlic and basil sauce. The focaccia turned out amazing, great for sandwiches!