|Mix the flour, water, oil, yeast and salt together|
The recipe is here. This is really simple to make. It requires an overnight rise, and then a bit of fiddling to get it into the pan. Other than that it's pretty much a no-brainer. Make sure to use a high-quality olive oil, I use the organic from Cuore Verde which you can buy from Enoteca Properzio. And, use a flaky sea salt like Maldon for the finishing.
Without further ado, here are the focaccia chronicles of days 4 and 5.
|3 hours in|
|Rub the pan with olive oil (I used foil on the pan for ease of cleanup--my sheet pans are a mess)|
|Scrape onto the oiled pan|
|pour oil over the dough|
|spread the dough over the pan|
|Make indentations in the dough with your knuckles|
|pour the brine over the dough|
|sprinkle with salt and I used some rosemary|
|Really hot oven|
As many of you know, here in California, we have been advised to stay home, and not go out. I'd ask you to heed all the warnings from your state officials and the health officials at CDC and NIH. If they say don't go out, don't do it. Your health and the health of those that you come in contact with are paramount at this time. Stay well everyone, and keep on cooking.