Focaccia and soup make a very satisfying meal on any winter day. The soup will warm your body while the warmth of the baking focaccia will warm your kitchen.
- ½ cup water – heated to 105ºf – 115ºf
- 2 tsp active dry east
- 1 tsp sugar
- 1 ½ cups warm water
- 4 tbs olive oil – divided
- 3 ½ cups high-gluten flour
- pinch of salt
- In a large bowl, combine 1/2 cup heated water, yeast and sugar.
- Whisk to mix well.
- Cover with plastic wrap for at least 5 minutes until the yeast is foamy.
- Stir in additional 1 1/2 cups of water and 3 tablespoons olive oil.
- Stir in the flour and salt. You can use a mixer with a dough hook or, if you prefer, a large wooden spoon.
- Mix dough until it is well blended and slightly sticky and shiny.
- Remove and hand knead for a few minutes. If dough seems too moist add a little extra flour.
- Transfer dough to a large bowl, coat with a little olive oil, cover and let sit for an hour.
- Place dough on a lightly floured 10 X 15-inch baking sheet and gently press out with your fingers until flat.
- Cover with a clean cloth and let sit for about 30 minutes.
- Proceed with your favorite focaccia recipe.
NOTE: My family is happy with just some extra virgin olive oil and freshly ground black pepper sprinkled over the top of the freshly baked focaccia. A little freshly grated Romano is a nice addition too.