Versatile Focaccia

We love a good loaf of focaccia and an olive oil dipper around here...yum!  With a good base recipe, you can add herbs and toppings to pair with whatever you might be serving.  I've made this with toppings such as caramelized onions, kalamata olives, fresh rosemary & thyme, roasted red pepper & mozza (shown) and simply just some coarsely ground sea salt.

Versatile Focaccia

Adapted from The Mixer Bible

1 pkg active dry yeast

1 1/3 cup warm water

1 tsp honey

3 1/4 cups unbleached all-purpose flour

3 tbsp olive oil

1 1/2 tsp sea salt

2 tbsp olive oil for topping

coarse sea salt and other topping of choice

In your stand mixer bowl, mix yeast, water and honey and let rest for 5 minutes or until yeast starts to bubble. Add flour, oil and sea salt (and any fresh herbs you might want to add) and attach bowl to mixer using the dough hook.  Stir on lowest speed to combine and then knead on speed 2 for 4 minutes.  With my flour I never need to add more, but if your dough is sticky, add flour 1 tbsp at a time.  

Cover with plastic wrap or a towel and let set for about an hour and a half, until doubled in volume.  Gently push down on dough and press evenly into a well-greased 9x13 inch pan.  Cover and let double again, about an other hour.  

Have your oven (and even a baking stone) preheated to 425 degrees.  

When dough is ready, lightly make shallow finger indentations all over the dough and brush with the reserved olive oil and sprinkle with coarsely ground sea salt, allowing the oil to pool in the little finger marks.  Add any other toppings, lightly pushing them on to surface and place pan on baking stone and bake for 22-26 minutes.  

Slip the focaccia out of the pan immediately and let cool on a wire rack for at least 30 minutes before devouring...that's the hard part!

My Olive Oil Bread Dipper

1/2 cup great tasting extra virgin olive oil

2 tbsp balsamic vinegar

2 cloves garlic, chopped fine or minced

1 tsp dried oregano

Pinch of dried hot pepper flakes

S&P to taste

Mix in a bottle and let rest in fridge for a few hours to let the flavours come out and combine.  When serving I shake and pour some on a small plate with a rim and sprinkle with grated Parmesan cheese.  Like most things, this is just a guideline, add what you like and don't stop until it's just right :)

What are your favourite focaccia toppings?  Dippers?