PREP: 30 minutes STAND: 2 hours RISE: 1 hour 30 minutes BAKE: 20 minutes at 400°F COOL: 15 minutes MAKES: 8 mini focaccia
3¾ to 4 cups all-purpose flour
½ cup warm water (105°F to 115°F)
1 tsp. active dry yeast
1 cup warm water (105°F to 115°F)
2 tsp. coarse salt
1 Tbsp. olive oil
Freshly ground black pepper
Coarse salt (optional)
1. For the sponge, in a large bowl combine ½ cup of the flour, the ½ cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover bowl loosely with plastic wrap. Let stand at room temperature 2 to 24 hours to ferment.
2. Stir the 1 cup warm water and the 2 tsp. coarse salt into the sponge. Stir in just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
3. Grease two large baking sheets; set aside. Punch down dough. Let rest 10 minutes. Divide dough into eight pieces, oiling your hands as needed. Place four of the dough pieces on each prepared baking sheet. Using oiled fingers, press each dough piece into a 4-inch circle, making sure there is 2 to 3 inches of space between dough circles. Brush dough circles with the 1 Tbsp. olive oil. Using the tips of your fingers, make ½-inch-deep indents over the surface of each dough circle. Cover with plastic wrap. Let rise in a warm place 30 minutes.
4. Preheat oven to 400°F. If necessary, reindent tops of dough circles. Sprinkle dough circles lightly with pepper and, if desired, additional coarse salt.
5. Bake about 20 minutes or until lightly browned. Cool on wire racks at least 15 minutes before serving. Serve warm or at room temperature.
PER PLAIN MINI FOCACCIA OR LARGE FOCACCIA WEDGE: 230 cal., 2 g fat (0 g sat. fat), 0 mg chol., 485 mg sodium, 45 g carb., 2 g fiber, 6 g pro.
Large Focaccia: To make one large focaccia, lightly grease a 12-inch pizza pan. Prepare dough as directed through Step 2. Transfer dough to prepared pan. Using oiled fingers, gently press dough to edges of pan. Brush with the 1 Tbsp. olive oil. Cover with plastic wrap. Let rise in a warm place 30 minutes. Continue as directed in Steps 4 and 5, except bake about 20 minutes or until golden (after 8 minutes of baking, use a sharp knife to pop any large air bubbles). Transfer focaccia to a wire rack; cool 15 minutes. Cut into eight wedges.
Rosemary-Olive Focaccia: Prepare as directed, except add 1 cup pitted Kalamata olives, well drained and chopped; 2 tsp. snipped fresh rosemary; and 2 cloves garlic, minced, with the water in Step 2. After brushing dough with olive oil in Step 3, sprinkle with additional snipped fresh rosemary. Continue as directed in Steps 4 and 5.
Per mini focaccia: 258 cal., 5 g fat (0 g sat. fat), 0 mg chol., 673 mg sodium, 47 g carb., 3 g fiber, 6 g pro.
Tomato-Parmesan Focaccia: Prepare as directed, except after brushing dough with olive oil in Step 3, spread 1 cup tomato and basil pasta sauce over dough circles. Sprinkle with ½ cup grated Parmesan cheese. Continue as directed in Steps 4 and 5.
Per mini focaccia: 259 cal., 4 g fat (1 g sat. fat), 4 mg chol., 736 mg sodium, 47 g carb., 2 g fiber, 8 g pro.