Best 3 Mark Bittman Focaccia Recipes

FOCACCIA (A PIZZALIKE BREAD)

Steps:

• Put the yeast into the container of a food processor and add the water, all-purpose and whole-wheat flours, salt and sugar.
• Start blending while adding two tablespoons of the oil. Blend until the dough comes away from the sides of the bowl of the container. Empty the dough onto a lightly floured board and knead briefly. Shape the dough into a ball. Lightly oil a mixing bowl and add the ball of dough. Cover with clear plastic wrap and let stand half an hour or longer in a warm place.
• Preheat the oven to 400 degrees.
• Lightly oil a baking sheet. Roll out the dough into a rectangle measuring about 11 by 13 inches. Place the rectangle of dough onto the baking sheet. Using two fingers, make indentations all over the surface of the dough, leaving a half-inch border all around. Combine the cheese, garlic, rosemary and black pepper. Sprinkle the top of the dough all over with this mixture. Press down once more all over the top of the dough with two fingers. Dribble the remaining four tablespoons of olive oil all over the dough.
• Place the dough in the oven and bake 30 minutes. Cut into six to 10 wedges and serve hot.

THYME-ROSEMARY FOCACCIA

Steps:

• Lightly oil a rimmed baking sheet; set aside. In the bowl of an electric mixer fitted with the dough hook, combine 6 tablespoons warm water (105 degrees to 115 degrees) the sugar, and yeast. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil, 1 cup warm water (105 degrees to 115 degrees) thyme, and 2 teaspoons rosemary; stir to combine.
• Add flour and salt, and mix on low speed until all the flour is incorporated into dough, about 2 minutes. Increase speed to medium and continue mixing until a very sticky dough forms, cleaning the dough hook 2 or 3 times (it will not completely come up from the bottom of the bowl), about 3 minutes. Transfer dough to a lightly floured work surface. Knead dough with lightly floured hands until smooth and elastic, about 2 minutes.
• Place dough on prepared baking sheet, turning to coat with oil. Cover lightly with plastic wrap; transfer to a warm place, and let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 425 degrees with rack in the center of the oven. When dough has doubled in size, press out to fill pan. Let dough rest, covered with plastic wrap, for 10 minutes.
• Drizzle with olive oil, sprinkle with remaining 2 teaspoons chopped rosemary and sea salt. Bake until top is golden brown and sounds hollow when tapped, about 20 to 30 minutes. Transfer to a wire rack to cool.

GRAPE FOCACCIA

Steps:

• In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
• Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
• Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
• Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
• Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
• Halve the grapes if they are large. If using Concord, pit them.
• Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
• Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick - it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.