Wolfgang Puck's Focaccia Recipe #133720
This is our favourite focaccia recipe. Love it - make it plain as he suggests or I add olives on top or the zesty potato topping I posted separately.
1½ hours | 1 hour prep
SERVES 6 -8
- 1/2 ounce active dry yeast
- 14 ounces water
- 1 tablespoon honey
- 1 1/2 lbs bread flour
- 1/2 cup extra virgin olive oil
- 1 tablespoon sea salt
- extra virgin olive oil, for brushing
- kosher salt, for topping
- fresh ground black pepper, for topping
- fresh thyme leave, minced, for topping
- Preheat oven to 400°F
- Brush a 12 by 18-inch baking tray with olive oil. Set aside.
- Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
- Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
- Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
- Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
- Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.
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5 stars