Focaccia
 
 
Author:
Ingredients
  • Suggested toppings:
  • Onions and fresh rosemary
  • Cherry tomatoes, halved with chopped fresh basil.
  • Black olives and goat cheese.
Instructions
  1. Grease a baking sheet with a rim with olive oil, set aside. Preheat oven to 425°F, with an empty broiler pan on any shelf that won't interfere with the focaccia.
  2. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  3. Flatter it to a ½-inch to ¾-inch thick using your fingertips with a minimal amount of additional flour. Please the dough on the greased baking sheet.
  4. Top dough with your desired toppings. Drizzle lightly with olive oil. You do not want to cover the whole surface with toppings or oil. Sprinkle with salt and freshly ground black pepper.
  5. Allow the focaccia to rest and rise for 20 minutes.
  6. After the focaccia has rested, place the cookie sheet on a rack near the center of the oven. Pour 1 cup of hot tap water into a broiler tray and quickly close the oven door. Bake for about 25 minutes, or until the crust is medium brown. Be careful not to burn the toppings. The baking time will vary according to the focaccia's thickness.
  7. Cut into wedges and serve warm.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/homemade-pizza/