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Ingredients
- Â Â Sponge
- 2Â 1/2 tsp instant yeast
- 3/4 c. hot water
- 3/4 c. unbleached all-purpose flour
- Â Â Dough
- 3/4 c. lowfat milk room temperature
- 2 Tbsp. extra-virgin extra virgin olive oil
- Â Â Sponge
- 1 Tbsp. unbleached all-purpose flour plus
- 3 c. unbleached all-purpose flour
- 1Â 1/2 tsp sea salt
Directions
- To make the sponge: Mix the instant yeast with the flour and stir in the water using a wooden spoon till you have a batter-like dough. Cover tightly with plastic wrap and let rise till puffy and bubbly, 30 to 45 min.
- To make the dough: Beat the extra virgin olive oil and the lowfat milk into the sponge with a wooden spoon. Mix the flour and the salt, and add in to the sponge mix, stirring with a wooden spoon. Knead by hand on a lightly floured surface for 8 to 10 min till the dough is velvety and sticky.
- First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise till doubled, about 1 hour to 1 hour and 15 min.
- Preheat the oven with a baking stone inside.
- Second rise: Generously oil (olive, of course) an 11- x 17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 min, stretch it again to the edges, cover, and let it rise for 20 more min.
- Note: At this point, you may top it with the toppings of your choice or possibly bake it as is after dimpling it with your fingertips, drizzling a little oil over it, and sprinkling coarse salt.
- Baking: Set the baking pan directly on the baking stone and bake till crispy and crunchy, about 22 to 30 min. The oven should be preheated to 425F with the baking stone inside.
- NOTES : A BBB (bread baking buddy) of mine, who, I think, lives in an igloo somewhere on the frzn tundra of Canada, has asked me for a good focaccia recipe. Instead of replying directly to her, I thought it good sufficient to share with all of you. So, this is for you Glory, and anyone else which wants a really good focaccia:
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