Focaccia Bread from Positano Italy!
This bread is easy to make but a little time consuming because the bread needs time to rise. This recipe makes one large rimmed cookie sheet but you can split it into smaller pans like we did for this class or simply cut the recipe in half if you are feeding less people. Because all ingredients are weighed in Italy, which is much more accurate, I will provide the original recipe and an American conversion.
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
6 1/2 cups
1 1/2 T
plus more for topping
plus more for pan and topping
3 cups plus 2 T
For the top: thinly sliced red onions, sea salt, fresh rosemary
Place bread flour in a large bowl and make a well in the center of flour with your fist. Set aside.
Pour yeast, salt and olive oil into a bowl with warm water and whisk.
Pour into the well you made in the flour.
Use your hands to knead until well combined.
Turn out on a well floured surface and knead till smooth and elastic (about 5-6 minutes). Add flour to the counter surface as needed for sticky dough. As soon as dough stops sticking, stop adding flour or your dough will be dry.
Cover bowl with a dish towel and set aside in a warm corner for an hour to allow bread to rise.
Prepare a rimmed baking dish by drizzling generously with olive oil.
Use your hands to spread the olive oil on cookie sheet. Then use your oil covered hands to place dough in the center of the cookie sheet. Use fingertips to spread the dough as evenly as you can from side to side on the cookie sheet. When dough is spread from side to side and top to bottom, drizzle with olive oil, sprinkle with sea salt, onions and freshly chopped rosemary. Set aside again for one hour. Bake at 350 for 20-25 minutes or until golden brown. Allow to cool a bit, cut and serve.