Pan Focaccia con Romero

Ingredientes

• 1 teaspoon granulated sugar
• 1 1/2 cups warm water
• 2 1/4 teaspoon active dry yeast
• 3 3/4 cups all-purpose flour (divided)
• 2 teaspoons kosher salt (divided)
• 7 tablespoons extra-virgin olive oil (divided)
• 1 tablespoon yellow cornmeal (optional)
• 1 1/2 teaspoon chopped rosemary

Preparación

1. 1

   Prepare the Yeast - In a large bowl, combine sugar and ¼ cup warm water between 100 and 110ºF (38 to 43ºC), then sprinkle the yeast on top. Let the mixture stand for 10 minutes. If the mixture bubbles and doubles in volume, the yeast is active and ready to use.

2. 2

   Mix the Dough - Add the remaining 1 ¼ cup of water, ¼ cup of olive oil, and 1 cup of flour to the yeast mixture. Stir with a spoon just enough to moisten the dough.

3. 3

   Add More Flour - Stir in 1 ½ teaspoon salt and 2 ½ cups of flour, until a shaggy dough forms.

4. 4

   Knead the Dough - Transfer the dough to a lightly floured board. Gradually use the remaining ¼ cup of flour, about 1 tablespoon at a time to sprinkle and knead the dough. Combine until a smooth and slightly sticky ball is formed, about 1 to 2 minutes. You may not need all of the flour. Do not add too much as it will make the dough very dry.

5. 5

   First Dough Rise - Grease a medium bowl with 1 teaspoon of olive oil. Add the dough and turn to coat so that it is lightly greased. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm draft-free space until doubled in size, about 1 to 1 ½ hours. The ideal temperature is 75 to 85ºF (24 to 29ºC); the rise time is dependent on how warm the environment.

6. 6

   Prepare Baking Sheet - Grease the bottom of a ¼ sheet-sized pan (about 12 x 8.5 inch) with 1 tablespoon olive oil. Evenly sprinkle cornmeal over the pan. Alternately, use a 12-inch cast-iron skillet or 13x9-inch baking pan.

7. 7

   Shape the Dough - Lightly punch down the dough then transfer to the prepared pan and evenly stretch and flatten. It should be no more than 1-inch thick.

8. 8

   Second Dough Rise - Brush the top of the dough with 1 tablespoon olive oil. Allow the dough to proof uncovered in a warm spot until doubled, about 30 minutes.

9. 9

   Heat the Oven - Set the oven rack to the center position. Preheat to 400ºF (204ºC).

10. 10

    Season the Dough - With your fingers, poke the dough all over to add dimples. Drizzle about 2 teaspoons olive oil into the indents. Evenly sprinkle ½ teaspoons of salt and the chopped rosemary over the dough.

11. 11

    Bake - Bake the focaccia until lightly browned, about 20 minutes. Brush with more olive oil after baking if desired.

12. 12

    Cool - Let cool in the pan for 5 minutes, then transfer to a wire rack.

13. 13

    To Serve - Slice the focaccia into smaller pieces and serve warm or at room temperature.