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1
Combine the flour, yeast, sugar, and salt in either the bowl of an electric mixer or a large bowl.
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2
Add the water and mix to form a soft, slightly tacky dough.
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3
If you are using a mixer, start with a paddle and switch to a dough hook when the dough comes together.
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4
It will (mostly) clean the sides of the bowl.
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5
You can either let the dough rest, covered, for 15 minutes before kneading to improve water absorption or you can go right into it.
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6
Depending on the day, I do what is convenient (which I probably shouldnt admit, but its true).
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7
Both versions are good.
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8
Knead the dough for 5 to 7 minutes using a mixer on medium speed or 10 to 15 minutes by hand.
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9
When it is done it will look cohesive and silky.
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10
If you use a mixer, give it a few additional turns by hand.
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11
Oil a large bowl and roll the dough around in the bowl to coat it with oil.
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12
Cover the bowl with plastic wrap and set on the kitchen counter to rise.
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13
It will take up to 2 hours for the first rising, depending on the temperature of your kitchen.
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14
Once the dough has doubled in size, knock it down and let it rise again before shaping it into loaves.
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15
(This step isnt absolutely necessary but results in a finer product.)
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16
The second rise will be much quicker than the first one, taking approximately half the amount of time, about an hour.
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17
If you are busy and cant get to the dough, just keep knocking it down or stick it in the refrigerator.
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18
Multiple proofings will actually improve the finished product as long as it doesnt overproof (deflate on its own).
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19
If you do chill the dough, for best results, bring it back up to room temperature before putting it in the oven.
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20
Shape your loaves on a baking sheet rubbed with olive oil and sprinkled with semolina or lined with parchment paper.
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21
I usually get a half sheet pan of focaccia, 2 long loaves, or 12 to 14 dinner rolls from one batch.
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22
Spray or brush them with water and cover them with plastic wrap.
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23
The water will create a moist environment and prevent the wrap from sticking to the dough.
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24
Set the baking sheet aside and let the dough proof one last time for 15 to 20 minutes, or until the dough has risen and looks like a puffy marshmallow.
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25
Preheat the oven to 450F (230C).
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26
Remove the plastic from the baking sheet.
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27
If making focaccia, coat the dough with 1 tablespoon of oil and dimple the top with your fingertips.
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28
If making loaves or rolls, spray or brush them thoroughly with water.
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29
Put the baking sheet in the oven.
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30
Bake the focaccia for 25 to 30 minutes, rotating the pan once, until golden brown; bake loaves or rolls for 10 minutes.
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31
Rotate the pan 180 degrees and lower the oven temperature to 400F (200C).
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32
Bake for another 5 to 10 minutes for the rolls, 10 to 15 for the loaves.
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33
Once the bread has reached the desired golden to foxy brown color you prefer, take it out of the oven and let it cool.
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34
Set on a wire rack if you prefer a crisper crust.
