No foolin! That's the name of the cookbook that showcases some pretty specials loaves. And one that cookbook author Allyson Reedy recommends, is an especially simple and good focaccia that's featured at the Flour Bakery in Boston. In fact, it's such a great recipes, it's what they use all in their sandwiches. Again, very simple ingredients and it doesn't have to rise overnight, which makes it even faster to create. But that's only one of the recipes you'll find in this cookbook. It's a bread-lover's dream come true!
- 1-3/4 cups warm water
- 1 teaspoon dry active yeast
- 3-1/2 cups all-purpose flour plus more for dusting
- 1-1/4 cups bread flour
- 3 teaspoons kosher salt
- 3/4 cup olive oil plus more for oiling boil
- Medium-coarse yellow cornmeal for dusting sheet pan
- 2 tablespoons fresh rosemary, roughly chopped
- Step 1Combine the water and yeast in the bowl of a stand mixer fitted with a dough hook and let it sit for a few minutes until foamy. Add both flours and 1 teaspoon salt. Turn the mixer on low until a shaggy dough forms. With the mixer still running, drizzle in 1/2 cup olive oil pouring against the inside of the bowl to prevent splashing. Turn the mixer up to medium speed and knead the dough until it is smooth and elastic, but slightly sticky. (This also can be done by hand. Using a wood spoon, stir the dry ingredients into the water-yeast mixture to create a shaggy dough. Turn out on a lightly floured work surface and knead for 8 minutes.)
- Step 2Shape the dough into a ball and place in a large oiled bowl. Cover and allow to rise for 2-3 hours or until it has doubled in size.
- Step 3On a lightly floured work surface stretch the dough into a 10-inch by 15-inch rectangle. Sprinkle the sheet pan with cornmeal and transfer the dough to the sheet pan. Cover and allow to rise for another hour until it gets a bit puffy.
- Step 4Preheat the oven to 425 degrees F.
- Step 5Using your fingers, press deep dimples into the dough about 2 inches apart. Sprinkle with rosemary and the remaining salt and drizzle with the remaining olive oil.
- Step 6Bake for 35 – 45 minutes until golden brown. Before removing the focaccia from the oven, check to make sure the bottom is also golden brown or you will end up with soggy focaccia.
- Step 7Cool the bread on a wire rack for 30 minutes before cutting and serving.
- Step 8Note: Store the focaccia wrapped at room temperature for up to 3 days. To freeze, wrap individual pieces and then seal in a freezer bag. Thaw at room temperature and refresh in a 300-degree oven for 5 minutes.
