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FOCACCIA LIGURE

For the Sponge:

1 cup unbleached all-purpose flour
1 package active dry yeast dissolved in ½ cup lukewarm water

For the second rising

2 ½ cups unbleached all-purpose flour
2 packages active dry yeast dissolved in 1 cup lukewarm water
½ cup loosely packed, shredded fresh sage leaves or 2 Tbsp. crumbled dried
3 Tbsp. olive oil
1 Tbsp. coarse salt

Prepare the sponge by putting the flour in a medium-size bowl or in the bowl of an electric mixer. Add the dissolved yeast and mix with the flour. Knead the dough approximately 10 minutes by hand or 3 to 4 minutes by machine. If the dough is a bit sticky, dust it lightly with flour. After the kneading, the dough should be smooth and pliable,. Put the dough in a lightly floured medium-size bowl, cover it tightly with plastic wrap, and let it rise in a warm draft-free place until doubled in bulk, 2 to 3 hours.

Combine all the ingredients of the second rising, except the salt, in a large bowl or in the bowl of an electric mixer. Add the sponge and knead energetically 10 minutes by hand or 3 to 4 minutes by machine. After the kneading, this dough would be smooth and pliable. Dust the dough lightly with flour, place in a large bowl, and cover with plastic wrap. Let it rise in a warm, draft-free place for 2 hours. The dough should double in size and have small gas bubbles over its surface.

Preheat the oven to 450 degrees, 30 minutes before baking.

Lightly oil a 10- or 12-inch-long baking sheet.

Roll the dough out to about ½-inch thickness and place on the baking sheet. With your fingers spread it evenly into the baking sheet, and in doing so make hollow fingertip indentations all over the dough. Spread the course salt over the focaccia and bake until the focaccia has a nice golden brown color, 20 to 25 minutes. Serve warm or at room temperature.

Makes 10 to 12 servings.

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