There is NO NEED to KNEAD! As easy as yeast breadmaking gets, ‘FIVE STARS’ from the family.
Let the dough do its first rise in the fridge overnight it improves the flavour!
Be sure to keep the SOOC Olive Oil flowing on this at the table, SO delicious!
Fresh & warm from the oven this brings back memories of our time in Liguria & the Cinque Terre in Italy when we completed the International Olive Oil Commissions course on sensory evaluation of TRUE Extra Virgin Olive Oils (like ours!).
1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.) Not ‘quick rising yeast’.
2 tsp honey
5 C unbleached all-purpose flour (625 gm – kitchen scales are GREAT!)
1 Tbsp sea salt
6 – 8 Tbsp SOOC Gourmet Garlic Olive Oil, divided, for dough, hands, pan, and finishing.
sea salt, plus other seasonings if desired.
Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dryness remains.
Pour 4 Tbsp. SOOC Gourmet Garlic Olive Oil, into a BIG bowl. Transfer dough to bowl and turn a few times to fully coat in oil. Cover with plastic wrap and chill in the fridge until the dough is doubled in size, at least 8 hours and up to 1 day.
Generously oil an 18×13″ rimmed baking sheet. Pour 1 Tbsp. SOOC Gourmet Garlic Olive Oil into the centre of the pan. In the bowl, gather the edge of dough farthest from you and fold it over into the centre. Give the bowl a quarter turn and repeat the process. Do this 2 more times forming it into a rough ball. (You can use forks instead of your hands to make this step less messy.)
Transfer dough to prepared pan. Pour any oil left in the bowl over the dough. Let it rise uncovered, in a dry, warm spot until doubled in size, 2 – 4 hours. The dough should spring back slowly, leaving a visible indentation. If it springs back quickly, the dough isn’t ready.
Place rack in the middle of oven; preheat to 450°F. Lightly oil your hands. Carefully stretch the dough to cover the pan. Poke the dough all over with your fingers creating deep depressions. Drizzle with 1 Tbsp. SOOC Gourmet Garlic Olive Oil and sprinkle with sea salt (& other seasonings). Bake focaccia until puffed and golden brown all over, 20–25 minutes.
Brush 2 Tbsp. SOOC Gourmet Garlic Olive Oil all over focaccia and serve immediately. If you don’t want to serve the focaccia immediately, hold off on brushing so it remains crisp.
This is also AMAZING with a fresh, pure SOOC Ultra Premium Extra Virgin Olive Oil!