Focaccia Bread

My grandson Sam made me some Focaccia bread for Mother's Day 2020 during the Pandemic.   Even though we could not get together to celebrate Mother's Day as usual I was not forgotten. Jennifer, my daughter, drove the kids to say hi and deliver freshly made focaccia decorated as a spring garden.  It was delicious and very much appreciated.  Sam is super thoughtful and I love him dearly!  I posted a picture below.  

Ingredients

2 cups warm water

2 teaspoons yeast

1 teaspoon sugar or honey

2 teaspoons salt

4 cups flour

4 Tablespoons olive oil

Toppings:

Olive oil, sea salt, rosemary, olives, sundried tomato, caramelized onion.  Toppings can be as few as just rosemary or any number of the toppings mentioned.

In a large bowl combine water, sugar and yeast.   Let the mixture set until bubbly.  Mix in salt and flour with spatula.   The dough will be very sticky.  Drizzle the top of the dough with 2 Tablespoons of olive oil.  Cover with damp cloth and let rise until double approximately 2 hours, or place the dough in the fridge for an overnight rise (10-12 hours).  

After the dough has risen for 2 hours, line a 9 x 12 baking dish with parchment paper and pour the dough into the pan.  Add a little olive oil to your hands and carefully stretch the dough into the shape of the pan.   Cover with plastic wrap or a damp cloth and proof for 30 minutes. For the overnight proof, shape the dough in pan as above and let the dough rise for 2-4 hours.

Preheat oven to 425 degrees.  Using oily fingers press into the dough making dimples over the top.  Drizzle with olive oil and toppings of choice, Sprinkle with sea salt.  

Bake for 20-25 minutes until golden brown.  Remove the focaccia from the dish and let rest for 10 minutes on cooling rack before cutting.

Enjoy!