When my husband and I visited Italy last Spring, he fell head-over-heels in love with foccacia bread. We visited one restaurant in particular that had the most amazing thin and crisp foccacia as part of our appetizers. When he went so crazy over it, I knew I had to learn to recreate it at home. This recipe is as close as I’ve gotten. (so far) The first time I made it, I used the entire amount of dough for one round and it turned out deliciously but thicker than what we wanted. So the last time I made it, I split the dough in half and stretched it much thinner. Almost there, but not quite like the authentic Italian style. I guess we’ll just have to go back and learn how – or, buy a brick oven 🙂
1 cup warm water (100 to 105 degrees F)
.25 oz packet of dry yeast (or about 2 1/4 tsp)
1 Tbsp sugar
1/2 tsp salt
2 Tbsp + 1/4 cup extra virgin olive oil
2 and 3/4 cup bread flour, unbleached
2 Tbsp fresh or dried rosemary
5 cloves garlic – minced
Add the water, yeast, sugar, and salt in a bowl and let stand until the dry yeast is absorbed by the water, then stir the contents. Add the olive oil, flour, rosemary, and garlic. Mix and knead until the dough does not stick to the bowl. Take an oiled pizza pan and spread the dough out. (Use entire amount for thicker bread, or only half for thinner bread) Place a cool wet cloth over it and let stand for 30 minutes.
While the dough is rising, preheat oven to 375 degrees F. When the dough is ready, poke holes in the dough with your fingers (this helps to preserve the moisture) and spread a thin coat of olive oil over the top. At this point, you can add various other ingredients to the top of the dough if desired (or wait until it has cooked about 15 minutes so the toppings will not overcook). Bake for 20 – 25 minutes total, or until light brown and crispy.
Source: Slightly adapted from Jack Botticelli