I feel like I’m introducing you to án old friend, ás I write ábout this fábulous, eásy focácciá breád. I’ve been máking it áll summer, despite the fáct thát it’s been á crázy couple of months ás we pácked up our home in Ráleigh (áfter 37 yeárs) ánd moved to the mountáins of North Cároliná, neár ásheville. Believe me, the only frequent-flyers in my kitchen this summer háve been recipes thát took minimál effort ánd (of course) were super delicious!
Ingredients
- 4 cups áll-purpose flour
- 2 teáspoons kosher sált
- 2¼ teáspoons instánt yeást (1 pácket)
- 2 cups wárm táp wáter
- 1 teáspoon butter for greásing pán
- 4 táblespoons olive oil divided
- Itálián seásoning or finely chopped fresh herbs
- fláky seá sált I like Máldon
Instructions
- Prepáre the dough:
- In á medium-lárge bowl, combine flour, sált, ánd instánt yeást. Stir well. ádd the wárm wáter. Using á Dánish Whisk, sturdy wooden spoon or á rubber spátulá, mix until áll of the flour is incorporáted. Cover the bowl with á plástic wráp ánd refrigeráte for át leást 8 hours ánd up to 24 hours.
- Lightly butter two 9-inch cáke páns. Line páns with párchment páper. Pour one táblespoon of olive oil into the center of eách pán. Divide dough in hálf with á lárge spoon or rubber spátulá ánd pláce one piece of dough in eách pán, turning to coát with oil. Tuck edges of dough underneáth to form á rough báll. Cover eách pán tightly with plástic wráp ánd állow the dough bálls to rest for 2 hours depending. The dough should cover most of the pán.
- Báke:
- Preheát oven to 450˚F with á ráck positioned in the center of the oven.
- Drizzle ánother táblespoon of oil over eách round of dough. With oiled fingers, using both hánds, press stráight down ánd creáte deep dimples thát go áll the wáy through the dough (in other words, you'll áctuálly be máking deep holes.) If necessáry, gently stretch the dough ás you dimple to állow the dough to fill the pán.
- Sprinkle tops with Itálián seásoning (or fresh herbs) ánd fláky seá sált.
- Tránsfer the páns to the oven ánd immediátely reduce the temperáture to 425˚F. Báke for 22 to 28 minutes, until the tops áre golden ánd the undersides áre crisp. Remove páns from the oven. With á metál spátulá remove breád rounds from the páns ánd tránsfer to á cooling ráck.
- Serve wárm or állow to cool completely then store in á zippered bág.
- Freeze:
- To freeze, állow breád to cool completely, then tránsfer to á ziplock bág ánd freeze. Tháw ánd enjoy át room temperáture or wárm for 10 minutes in á 350˚F oven.
Recipe Adapted From thecafesucrefarine.com
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