| One 10 1/2 X 15 1/2-inch jelly-roll pan,
or a 14-inch round pan, plus a second pan of the same
size or larger to insulate the first pan if the bottom
of the focaccia begins to brown too quickly
If you're pressed for time but still would like to
serve a homemade bread, try this focaccia. Though you
can't skimp on the rising time, the mixing and shaping
require so little work that the focaccia practically
makes itself.
Mix the focaccia. in the morning, then let it rise
in the refrigerator all day. At the end of the day (or
whenever you need to bake it) press the dough onto the
oiled pan and let it rise before baking it.
A plain focaccia such as this one makes a great accompaniment
to first courses or to an entire meal; one with a topping
is an excellent hors d'oeuvre to serve with drinks.
1. Measure the water into a bowl and whisk in the yeast
and 3 tablespoons of the oil. Measure the flour and
2 teaspoons salt into a mixing bowl and stir well to
combine. With a rubber spatula or wooden spoon, stir
the yeast mixture into the flour mixture until all the
flour is evenly moistened, then beat vigorously for
a minute. Cover the bowl with plastic wrap and allow
the dough to rise at room temperature until doubled
in bulk, about 1 hour.
2. Spread 1 1/2 tablespoons of the remaining oil on
the baking pan. Turn the dough out of the bowl onto
the pan and pat and press until the dough fills the
pan completely. If the dough resists, let it rest for
a few minutes before continuing. Cover the dough with
a piece of oiled plastic wrap (oiled side down) and
allow it to rise again until doubled, up to 1hour.
3. Set a rack in the lower third of the oven and preheat
to 450 degrees.
4. Dimple the surface of the risen focaccia by using
your fingertip to poke cavities in the dough at 2-inch
intervals. Drizzle with the remaining 1 1/2 tablespoons
of oil and sprinkle with the kosher or coarse salt.
5. Bake the focaccia for about 25 minutes, or until
deep golden. Lift the side of the focaccia with a spatula
or pancake turner and check the bottom about halfway
through baking time. If it is getting too dark, slide
the pan onto another pan to insulate the bottom.
6. To serve immediately, slide the focaccia from the
pan to a cutting board. If it will be served later,
slide it off the pan onto a rack to cool.
Serving: Cut narrow slices or squares to split horizontally
for sandwiches.
Storage: Keep the focaccia loosely covered at room
temperature, if it will be served on the day it is made.
For longer storage, wrap, in plastic and freeze. Unwrap
and reheat the focaccia for about 7 minutes at 375 degrees.
Hint For Success: When pressing the dough into the
pan, keep the thickness even.
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