Focaccia

Focaccia... That delicious seasoned bread that everyone loves.  There are lots of recipes out there,  some are good,  some are not.  My recipe has evolved over many years and has come to be loved by everyone who has had it.  Like most Italian Recipes, there are variations of the same dish based on the region in Italy from which they come.  I am from the region of Puglia, in southern Italy on the east coast on the Adriatic Sea... a small fishing town called Mola Di Bari.  Traditionally, our focaccia  is made with tomatoes and herbs, usually Oregano. However, Italians love to cook, and it seems that virtually every household has their own special touch,  and very often the same dish will vary just a bit.  Many make focaccia with the addition of potato to the dough... which is delicious, I do that sometimes. The addition of onions on focaccia is also popular and delicious,  and sometimes just herbs.  One thing that doesn't change is the generous amount of Extra Virgin Olive Oil that is used in making a delicious focaccia, and without it, it would not be focaccia. Italian food is made of simple ingredients and lots of love.  The quality of the ingredients is absolutely essential to making simple dishes fantastic. Buy the best, and freshest  ingredients to make simple Italian dishes exceptionally delicious . You will hear me say this often and I live by this rule.

Yield: 6

Author: Mary Palumbo

Focaccia

prep time: 1.5 hourcook time: 15 Mtotal time: 1 H & 15 M

Tomato Herb Italian Bread

ingredients:

Bread

• For dough
• 2.5 Cups AP Flour
• 1.5 tsp yeast*
• 1.5tsp kosher salt
• 1 tsp sugar 
• 1 tbl olive oil
• 1.5 Cups warm water 110*-115*
• For topping
• Peeled canned San Marzano tomatos or very ripe cherry tomatos 
• Dried Oregano, salt, pepper
• Olive Oil "Q B" 
• * I use active dry yeast,  but you can you whatever type you like
• 12" aluminum baking pan

instructions:

How to cook Focaccia

1. Put water In a small bowl or measuring cup add yeast and sugar  let stand until bubbly. Place flour, salt and 1TBL oil in a large bowl combine with a large wooden spoon or dough whisk. When yeast is bubbly,  add to flour mixture,  stirring quickly, while working air into dough by stirring and lifting allowing the dough to fall from the spoon.  This process should be done quickly and just until a very slack dough is achieved. Do not over work the dough.  Cover bowl with plastic wrap and a kitchen towel and put in a very warm place . Allow dough to double in size. When ready, prep pan by adding olive oil to the pan , enough to coat heavily the bottom and sides of the pan,  sprinkle salt ( Q B )all over the pan bottom and sides.  Pour dough into pan by tipping the bowl and allowing the dough to fall into the prepared pan, helping with a rubber spatula, and scraping all the dough from the bowl. gently,  using your fingertips spread the dough to the edges of the pan.  Immediately place pieces of torn peeled tomatoes or halved cherry tomatoes on dough spacing evenly.  Do not push the tomatoes in ,  as the dough rises they will sink in.  sprinkle generously with dried oregano.  allow to rest, covered until dough has doubled.  Uncover dough and pour olive oil all over top of focaccia ( using a small spout on the oil so as to not pour too much on,  bu it will require a good amount of oil. Quickly sprinkle top of focaccia with salt and place immediately into a preheated 450* oven for about 15 minutes or until risen and golden brown. Remove from oven immediately remove from pan onto a cooling rack.  Enjoy hot, warm or cool.

NOTES:

You may see "Q B" on many Italian recipes... this stands for "Quanto Basta" or, " as much as is needed" This is a way of saying to use your judgment with regards to how much of a particular ingredient is needed, such as salt or herbs or olive oil, which, in Italy, flows freely.

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