Place the flour, yeast and salt together into a bowl and mix. Make a well in the center of the flour and slowly pour the water in using either a wooden spoon or mixer to incorporate. If by hand, then stir the mixture 100 strokes and if by machine, attach the dough hook and mix till the dough cleans the bowl.

Now, turn the dough out onto a floured surface and proceed to knead the dough using a rhythmic push/pull motion, adding flour as necessary. The dough will become soft and elastic and take on a smooth sheen. Continue kneading for about ten minutes. Then let the dough rest.

While the dough is resting either wash the mixing bowl or take another bowl and grease it. Place the dough in the greased bowl and then cover with either plastic wrap or a damp cloth and set aside to let it rise until it doubles in bulk.

Punch down the dough and then turn it out onto a floured surface once again. Knead the dough with additional flour as needed until it becomes soft and elastic again. Then, let the dough rest and get a rectangular 12"x16" pan. Grease the pan and set it aside. Now, there are two ways to stretch out your dough. One is to take a rolling pin and roll it out. The other way (which I advocate) is to take the dough and begin stretching it by hand. This simply involves pushing the dough in opposite directions and moving it. Think pizza makers. When it has gotten to sufficient size place it in the pan and continue stretching it until it fills the pan. This also gives the foccaccio that handmade look that it is famous for. At this point, take the basil and rosemary and crush it over the dough. The crushing between your hands releases the flavor more, as with any dried herb. Using your fingers, press the herbs into the surface of the dough and then cover and set aside.

Allow the dough to rise an additional 45 minutes and it will become light and puffy. About 15 minutes before baking preheat the oven to 425°.

Uncover the dough and just before placing it in the oven take your sun dried totato olive oil and brush it heavily over the entire top surface of the dough. It will seep in so you want to use a lot. You can also sprinkle coarse kosher salt over the top if you like. Bake on the middle rack of the oven for about 25 minutes or until the foccaccio is golden brown. Remove from the oven and cool on a wire rack and enjoy. Mangia!

Using the basic proportions of the flour, salt, yeast and water, you can create a whole world of different types of foccacio. One option would be to top it with tomato sauce, green onions and cheese and have a thick crust pizza. Or you could chop olives and sautee onions and incorporate them during the shaping and have an olive foccaccio. The sky and your creativity are the only limits. It's wonderful by itself and also with just a little olive oil and balsamic vinegar. Enjoy!

Back to the Index