Focaccia is a rustic canvas that will make your favorite olive oil, finishing salt, or herb/spice blend shine.
1 full recipe Flatbread Dough
1/2 Cup plus 1/4 Cup Single Varietal or Infused Olive Oil
To taste: Whole Rosemary, Herbes de Provence, Italian Seasoning, Greek Seasoning Blend or any other herbs or blends that take your fancy
To taste: Your choice of Coarse Sea Salt, Sriracha Sea Salt, Porcini Mushroom Sea Salt, Saffron-Pink Peppercorn Sea Salt, Peruvian Chile-Citrus Sea Salt, or other finishing salt
Pour 1/2 Cup of oil into a jellyroll pan. Drop prepared flatbread dough into the pan. Using your fingertips, push the dough down while stretching it out, repeating until the dough stretches to reach the edge of the oiled pan. Work your fingers, poking all the way through the dough to create focaccia with the characteristic “lumpy” quality. This also will keep the dough from rising too high and too unevenly while it is baking.
Cover the jellyroll pan with a clean kitchen towel and set the pan in a warm, draft-free place, allowing it to rise until the height of the dough doubles (30 – 60 min). Preheat oven to 450°F. Drizzle the remaining oil over the top of the risen dough. Liberally sprinkle the top of the oiled bread with sea salt or your preferred salt blend.
Bake focaccia until golden brown. Remove the pan from the oven, and allow the bread to cool, in the pan, on a wire rack. When bread is cool enough to handle, remove gently from pan, transfer to a cutting board, and serve immediately.