Focaccia

Ingredients

• 10g/1 Tablespoon instant dry yeast 

• 650g warm water 110-120°F.

• 17-25g/1-1 ½ Tablespoons fine sea salt (I use 22g)

• 15g/1 Tablespoon sugar

• 55g/1/4 cup extra virgin olive oil, plus more for pan and top of focaccia

• 920g/6 ½ cups unbleached all-purpose flour 

• Focaccia Seasoning (recipe below)

• 1 teaspoon coarse kosher salt, for sprinkling on top

• Asiago cheese (optional)

Instructions

1.   In a large bowl, mix the water, yeast, sugar, fine sea salt and olive oil with a wooden spoon or spatula.

2.   Add the flour and stir vigorously for about a minute making sure all the flour is incorporated. Cover the bowl loosely with a lid or with plastic wrap and let the dough rise at room temperature until doubled in bulk and flattens out— 2 -4 hours depending on your kitchen temperature.

3.   While the dough rises in the bowl, coat a large rimmed baking sheet (12 x 16-inch) with oil.

4.   Dip your hands into the oiled pan and ease/turn the dough out of the bowl onto the pan. (It will be sticky.) Turn the dough over to coat or pour a bit of oil on top and press with your knuckles until the dough fills the pan completely, trying to keep the thickness even. Cover loosely with plastic wrap and allow to proof again for 20 minutes.

5. While the dough is doing its second proof, preheat oven to 425°F.

6.    In about 20 minutes the dough will have risen in the pan and be ready to bake.

7.    Drizzle a final dose of olive oil on the dough and use oiled fingertips to spread it around. Sprinkle with the focaccia seasoning, kosher salt and asiago (if using). Bake about 25 minutes or until golden.

Notes

• With instant dry yeast there is no reason to hydrate or first "proof" the yeast.

Italian Seasoning Mix 1 Tablespoon each:

• Dried Oregano

• Dried Thyme

• Dried Rosemary

• Dried Basil

 Focaccia Garlic Mix 4:1 ratio

• 4 teaspoons Italian Seasoning Mix

• 1 teaspoon garlic powder