Focaccia (Adapted from King Arthur Flour)
1 1/2 t yeast
1/2 t sugar
1 c warm water
1/2 t salt
2 T olive oil
1/2 c semolina flour
2 1/2 c flour (you may not use all of it)
Olive oil for drizzling
Dissolve yeast and sugar in water. Set aside. Place salt, olive oil, semolina flour and 1 c of flour in mixer. When yeast begins to bubble (about 10-15 minutes), add to mixer. Mix until dough begins to come together. Add additional flour as needed. Knead in mixer until a smooth dough forms. Place in a greased bowl, cover, and set in a warm place for 1 1/2 - 2 hours.
When dough has doubled, punch it down, and turn it out onto a floured surface. You can free form the dough into a 14" circle or place it in a oiled 8" square pan. Cover and let rise for about 30 minutes.
|I let mine over proof a little (I was working from home and got a little too caught up in work). it sort of looks like a wrinkly old person.|
This bread is really best the same day. You can also add some rosemary to the dough or some sun-dried tomatoes.