Fabulous Focaccia

What you need (for base and topping):

Base:

• 500 g “00” flour (approximately 4 cups) – if you can’t get “00” flour, use bread flour
• 1 tsp salt
• 1 1/4 cups warm water
• 25 g fresh yeast (or 1 pouch dry yeast)
• 1/2 tsp sugar
• 2 tbsp + olive oil

Topping:

• Approximately 15 cherry tomatoes, sliced in half
• 1 small onion finely sliced (use a mandolin)
• 2 cloves of garlic, finely sliced
• 1 sprig fresh rosemary, finely minced
• 1 tsp dried basil
• 1/8 tsp salt and pepper
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/4 cup (or more) Parmigiano Reggiano, grated

What you do:

• Proof the yeast by adding fresh (or dry) yeast to water, add sugar to activate it, set aside for approximately 10 minutes, or until yeast is proofed (activated)

• Put flour and salt into stand mixer making a little well; use the dough-hook attachment

• Pour in yeast mixture and add 2 tbsp olive oil

• Put attached hook into mixture and start on speed 1, low for about 1 minute

• After 1 minute put on speed 2 and mix until everything is incorporated (if too wet, add more flour, if too dry add a little water)
• Dough is ready when it has come clean off the sides of the bowl and is in a ball-like lump

• Remove dough from mixer and knead on a slightly floured surface. The dough should feel firmish, and not wet. If necessary, add more flour to the dough and knead.

• Place in bowl, rub with olive oil, cover and let sit in a warm area for approximately 1 1/2 hours until doubled in size

While your dough is napping, at this point make your topping:

• Add halved tomatoes, sliced onions and garlic to a bowl

• Add rosemary and basil, salt, and pepper

• Add olive oil and red wine vinegar

• Stir, cover and refrigerate

Back to Focaccia base:

• Take your pan (I used a 10″ x 14″ pan, but you can go up to 12″ x 16″ pan if you want the focaccia to be a bit thinner and less chewy) and oil it with olive oil

• Take the dough (which should be approximately twice the original size by now) and spread into the pan, pushing it down with your fingertips to fill the pan. Use your fingertips to make “dimples” in the dough.

• Drain your tomato, onion, garlic mix
• Push the cherry tomatoes, cut sides up, into the dough

• Top with sliced onion and garlic and herbs

• Sprinkle with salt and pepper
• Cover with grated Parmigiano Reggiano cheese

• Cover with a tea towel and let sit in a warm area for at least 1 hour (you can leave it several hours)
• Preheat your oven to 200 C (400 F) and bake in the oven for approximately 40 minutes (check after 30 minutes) until bottom is light brown and top is golden and crusty.

• Remove from pan carefully, place on cutting board and cut into squares with a knife or pizza cutter.

Variations:

• Plain focaccia just lightly topped with olive oil
• Top with thinly sliced onions only
• Top with thinly sliced potatoes that have been rubbed with olive oil, salt, and pepper
• Top with fresh tomato sauce, mozzarella, and fresh basil
• Top with thinly sliced zucchini and grated cheese
• Top with a combination of cheese (Parmigiano, Asiago, Provolone)
• Top with black olives, pitted and sliced and grated cheese
• Top with diced pancetta, grated mozzarella
• Top with diced ham (or thinly slice bacon) and cheddar cheese to North Americanize it
• Top with sliced marinated artichokes and cheese
• Top with diced sundried tomatoes, thinly sliced onion and garlic

Have you come up with a great topping combination? Leave a comment and let me know!