Focaccia

Preparation

1. Step 1

   In the bowl of an electric mixer, whisk together the flour, water, and yeast. Cover the bowl with plastic wrap, and let rise in a warm place until the mixture is tripled in bulk and full of spongelike bubbles, about 2 hours.

   Step 2

   Add the salt. Attach the bowl to a mixer fitted with the dough hook. Mix on low speed for 3 to 5 minutes, scraping down the sides of the bowl as needed. When the dough begins to cling to and almost climb the sides of the bowl, raise the speed to medium and beat for about 15 seconds. The dough will be wet, slack, and very sticky.

   Step 3

   Using a plastic bowl scraper, turn out the dough onto a well-floured work surface. (The dough will be hard to handle, but resist the urge to add flour to the top—instead, keep your hands and tools well dusted.) Fold the dough in the following manner: With the bowl scraper (and, to a lesser degree, your fingertips), gather and fold the bottom edge of the dough about one-third of the way toward the center. Pat down lightly to deflate slightly and dislodge any extra flour. Fold the top edge down one-third of the way toward the center; the two folds should overlap slightly. Repeat with left and right sides, until all edges meet and overlap in the center. Tap off excess flour as you go. Gently scoop up the dough and flip it over, seam side down. Place the dough in a lightly floured bowl, smooth side up. Cover the bowl with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.

   Step 4

   Return dough to a well-floured work surface. Repeat the folding process, making sure to brush off excess flour. Lightly flour the mixing bowl, and return dough to the bowl, smooth side up. Cover with plastic wrap, and let rise in a warm place until it has doubled in bulk again, about 1 hour. Meanwhile, preheat the oven to 450°F, with a rack in the lower third. Pour 1/2 cup of the olive oil onto a 17-by-12-inch rimmed baking sheet, coating the bottom completely; set aside.

   Step 5

   Return dough to a well-floured surface; it should be very soft and springy. Place the dough on the prepared sheet. With your hands, flip dough over and thoroughly coat both sides with oil. With your fingertips, push the dough out toward the edges of the sheet. Cover with plastic wrap, and let rest for 10 minutes (this will relax the dough). With the plastic wrap still on top, continue to press out the dough to fill the pan. Remove the plastic; the dough should be very bubbly and supple. Drizzle the remaining 1/4 cup oil over the top of the dough. Sprinkle liberally with sea salt.

   Step 6

   Bake, rotating sheet halfway through, until focaccia is evenly browned on top and bottom, 25 to 30 minutes. Immediately slide the focaccia onto a wire rack set over another rimmed baking sheet; pour any olive oil in the pan over it. Serve warm or at room temperature. Slice with a serrated knife or pizza wheel.

2. Fennel, Onion and Olive Focaccia Variation

   Step 7

   Heat 3 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Add a small onion and 1/2 fennel bulb, both thinly sliced; sauté until soft, about 4 minutes. Remove from heat, and season with coarse salt and freshly ground pepper. Follow instructions for Focaccia dough. After drizzling dough with oil, scatter fennel and onion mixture on top, and sprinkle with 1/4 cup Kalamata olives (pitted and halved) and some salt. Bake as instructed. While focaccia is still warm, sprinkle with chopped fresh flat-leaf parsley.

3. Focaccia how-to

   Step 8

   Olive oil is poured onto a rimmed baking sheet, then topped with focaccia dough.

4. Step 9

   The dough is carefully flipped in the pan, so that both sides are completely coated with oil.

5. Step 10

   Gradually, the dough is pressed and patted out toward the edges of the pan. It should be dimpled and full of bubbles.