Deep-Dish Focaccia

Since school is FINALLY over (180 days have never taken so long!!), I've had lots of time to bake, especially things that take ages to make. So, this week, I decided to make a focaccia recipe I have that rises 3 times! It's so thick, but SOOO good. I haven't tried it, but it'd probably make an incredible sandwich or pizza.

I got the recipe from a pizza cookbook that I gave to my brother and sister-in-law, which I can't remember the name of, unfortunately, but the deep-pan focaccia is fantastic! Make this when you'll be around the house for a while. I should say that I "dumbed down" the ingredients for the standard home cook (read: non-pastry chef). [I'll put up pictures that I took as soon as I find the cable to connect the camera and computer!!]

Deep Pan Focaccia

6 1/3 c. flour
1/2 t. salt
1 pkg yeast (2 1/4 tsp)
2/3 c. extra virgin olive oil
1 3/4 to 2 c. warm water
sea salt
fresh rosemary sprigs (optional)

Sift the flour and salt into a large bowl and make a well in the center. Add yeast. Pour in 6 T. olive oil, then rub in the yeast until the mixture resembles fine bread crumbs. Pour in the warm water and mix together with your hands until the dough comes together.

Tip the dough out onto a floured surface and knead 10 minutes, until dough is smooth and elastic. The dough should be very soft (almost too soft to handle) but don't worry about it too much at this stage.

Put the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 1/2 hours.

Uncover the dough, punch out the air and divide into 2. Shape each piece into a round ball on a lightly floured surface and roll out 2 10 inch circles and place in lightly oiled 10 inch cake, pie or pizza pans. Cover with plastic wrap or a damp kitchen towel and let rise for 30 minutes. Preheat the oven to 400.

After the second rising, dimple dough with fingers. Drizzle with olive oil. Top with rosemary and salt. Cover and let rise again for 30 minutes.

Spray the focaccias with water and bake for 20-25 minutes until rise and golden. Drizzle with the remaining olive oil, then transfer to a wire rack to cool. Eat on the same day or let cool, then wrap up and freeze.

To reheat: thaw, and then wrap in aluminum foil and reheat in hot oven for 5 minutes.