Walk into any panificio in this country and you will find one of the country's most beloved bread products, focaccia, a wonderful, slightly oily flat bread which is surprisingly simple to make if you have a few simple ingredients and a little time.
Focaccia with Sage, Red Onions and Pink Peppercorns
(250 degrees Celcius)
3.5 cups flour
1 cup warm water
1 package dry yeast
1 tablespoon sugar
1/4 cup olive oil
1 tablespoon salt
In the bowl of your standing mixer fitted with a dough hook, dissolve the yeast and sugar in the warm water. Wait a few minutes until it starts to foam.
With the mixer set on low, slowly add the flour. Mix the salt with 2 tablespoons of water and throw that in as well.
Add the olive oil and mix until the dough becomes a unified ball.
Turn out onto a floured surface, and knead until smooth. Cover on all sides with olive oil, place in a bowl covered with saran wrap and let it sit for an hour in a warm spot. (I did a double recipe)
After an hour, the dough should have doubled in size. Turn it back out onto a floured suface and punch down.
I divided the double recipe into four equal pieces. I made one for arriving guests this evening, one is in the fridge to be baked for breakfast, and two went into the freezer.
Place on an oiled baking sheet. Push the dough from the center to the outer edges. No rolling allowed. Then poke it all over with a fork and let it rest for 15 minutes.
Place a bowl of water at the bottom of a preheated 250 degree Celcius oven. Bake for 10-15 minutes until golden brown.
I topped this one with red onions, sage, olive oil, coarse salt and pink peppercorns.
Light, airy, delicious. Buon Appetito!