FOCACCIA ALLE OLIVE
My Focaccia Alle Olive came about while developing a recipe for vegan Sicilian-style pizza; using a 24 hour cold fermentation process. The result was too bready (yes, even someone who takes much pleasure in le pain as I do was downhearted). Yet, however, given the tender interior and overall structure the dough developed after baking, I was encouraged to make this recipe again, only as a panis focacius instead – which proofed to be successful.
I’ve made this focaccia numerous times since. I love making tartines out of it; topped with thick cuts of ham and vine ripened tomatoes, or ricotta with anchovies drizzled with garlic-infused olive oil. Better even, cloves of roasted garlic spread over a slice with a sprinkling of salt. Delicious.
PREP/BAKE TIME: 40 Minutes (28 Hours Inactive)
Makes One Tray (About 12 Servings)
INGREDIENTS
4 Cups plus 1 Cup for Dusting – All Purpose Flour
2 Tb – Granulated Sugar
1 Packet - Fleischmann's Rapid Rise Yeast
6 Cups – Water
1 Tb – Table Salt
¼ Cup, plus Some for Greasing – Extra Virgin Olive Oil
½ Cup – Kalamata Olives, Halved
1 Tb – Kosher Salt
1 Tsp – Dried Oregano
THE NITTY GRITTY
Grease a clean 30 qt mixing bowl with olive oil and set aside.
In a large mixing bowl – preferably 16 qt or larger – add flour, sugar and yeast; whisk to combine.
Add 2 Cups water, salt and ¼ cup olive oil to dry ingredients; with a bowl scraper, fold together till fully combined.
Scrape dough onto a lightly-floured surface. Proceed to knead dough by folding and pressing down with the palm of your hand for 2 minutes.
Shape dough into a ball and transfer to a greased mixing bowl; cover tightly with cling film or an air-tight lid. Place bowl in the warmest spot of your kitchen; proof for 2 hours.
After 2 hours, dough will have doubled in size. Scrape dough again onto a lightly-floured surface; repeating the same kneading method for 2 minutes.
Return dough back to bowl; covering again tightly with cling film or an air-tight lid.
Place bowl in fridge, undisturbed, for 24 hours.
After 24 hours, dough will have again doubled in size into smooth, airy dome. Remain covered and place bowl again in the warmest spot of your kitchen for 1 hour.
After 1 hour, transfer dough onto a baking sheet greased with more olive oil; stretching dough out evenly to the best of your ability – you will be met with some resistance. Place in oven to proof.
OVEN PROOFING – Do NOT turn oven on. Bring 4 Cups water to a boil in a medium saucepan or kettle. Position racks in the middle and bottom of oven. Place baking sheet with dough, uncovered, on middle rack and a Pyrex baking dish, or 9” x 13” cake pan, on the bottom. Pour hot water carefully into Pyrex dish; close oven door immediately. Proof dough for approximately one hour; no peaking. After 1 hour, remove tray from oven. Dough will have become even more airy and dimply; however, more importantly, pliable.
Keep baking dish with water in oven; preheat oven to 400° F.
Meanwhile, stretch dough evenly to cover entire surface of baking sheet. Brush on a light drizzling of olive oil. Stud with Kalamata olives; sprinkle evenly with kosher salt and dry oregano.
Bake focaccia for 20 – 25 minutes, or till sides appear golden and top taps hollow.
Serve with olive oil for dipping, or slice lengthwise to make tartines or sandwiches.
Wrap any unused portions in an airtight storage bag or container; keep in fridge for up to 4 days/one month in the freezer. Reheat slices on a baking sheet lined with parchment in a pre-heated 250° F oven for 10 – 15 minutes.
MARCH 20, 2021
