By Carmine Accogli
Yield: 4 focaccia
1 cup warm water
2 tsp sugar
12 g fresh yeast
1/4 cup olive oil plus extra for brushing
1/2 tsp salt
300 g plus 25 g semolina flour, divided
your choice of toppings (e.g. rosemary and sea salt, carmelized onions or tomato sauce)
- Combine warm water, sugar, fresh yeast and olive oil in a medium bowl. Stir. Let stand.
- In a separate bowl, combine salt and 300 g flour.
- Slowly add wet ingredients to dry. Knead dough until it comes together and no longer sticks to bowl, then place it onto a semolina-dusted table and cut into 2 balls.
- Place balls onto a greased or parchment-lined baking sheet and cover with a damp cloth.
- Let dough rest in a warm place for about an hour before stretching. (Refrigerate or freeze unused portions for future use.)
- Stretch dough balls into ovals and allow to rest again for another hour.
- Brush each with olive oil and your choice of rosemary and sea salt, carmelized onions or tomato sauce. Bake at 450F for about 12 minutes or until crust is golden on the bottom.
Note: You can also make focaccia out of regular pizza dough, just don't stretch it as much and let it rise longer.