-
1
In the bowl of an electric mixer, whisk together the flour, water, and yeast.
-
2
Cover the bowl with plastic wrap, and let rise in a warm place until the mixture is tripled in bulk and full of spongelike bubbles, about 2 hours.
-
3
Add the salt.
-
4
Attach the bowl to a mixer fitted with the dough hook.
-
5
Mix on low speed for 3 to 5 minutes, scraping down the sides of the bowl as needed.
-
6
When the dough begins to cling to and almost climb the sides of the bowl, raise the speed to medium and beat for about 15 seconds.
-
7
The dough will be wet, slack, and very sticky.
-
8
Using a plastic bowl scraper, turn out the dough onto a well-floured work surface.
-
9
(The dough will be hard to handle, but resist the urge to add flour to the topinstead, keep your hands and tools well dusted.)
-
10
Fold the dough in the following manner: With the bowl scraper (and, to a lesser degree, your fingertips), gather and fold the bottom edge of the dough about one-third of the way toward the center.
-
11
Pat down lightly to deflate slightly and dislodge any extra flour.
-
12
Fold the top edge down one-third of the way toward the center; the two folds should overlap slightly.
-
13
Repeat with left and right sides, until all edges meet and overlap in the center.
-
14
Tap off excess flour as you go.
-
15
Gently scoop up the dough and flip it over, seam side down.
-
16
Place the dough in a lightly floured bowl, smooth side up.
-
17
Cover the bowl with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
-
18
Return dough to a well-floured work surface.
-
19
Repeat the folding process, making sure to brush off excess flour.
-
20
Lightly flour the mixing bowl, and return dough to the bowl, smooth side up.
-
21
Cover with plastic wrap, and let rise in a warm place until it has doubled in bulk again, about 1 hour.
-
22
Meanwhile, preheat the oven to 450F, with a rack in the lower third.
-
23
Pour 1/2 cup of the olive oil onto a 17-by-12-inch rimmed baking sheet, coating the bottom completely; set aside.
-
24
Return dough to a well-floured surface; it should be very soft and springy.
-
25
Place the dough on the prepared sheet.
-
26
With your hands, flip dough over and thoroughly coat both sides with oil.
-
27
With your fingertips, push the dough out toward the edges of the sheet.
-
28
Cover with plastic wrap, and let rest for 10 minutes (this will relax the dough).
-
29
With the plastic wrap still on top, continue to press out the dough to fill the pan.
-
30
Remove the plastic; the dough should be very bubbly and supple.
-
31
Drizzle the remaining 1/4 cup oil over the top of the dough.
-
32
Sprinkle liberally with sea salt.
-
33
Bake, rotating sheet halfway through, until focaccia is evenly browned on top and bottom, 25 to 30 minutes.
-
34
Immediately slide the focaccia onto a wire rack set over another rimmed baking sheet; pour any olive oil in the pan over it.
-
35
Serve warm or at room temperature.
-
36
Slice with a serrated knife or pizza wheel.
-
37
Heat 3 tablespoons extra-virgin olive oil in a medium skillet over medium heat.
-
38
Add a small onion and 1/2 fennel bulb, both thinly sliced; saute until soft, about 4 minutes.
-
39
Remove from heat, and season with coarse salt and freshly ground pepper.
-
40
Follow instructions for Focaccia dough.
-
41
After drizzling dough with oil, scatter fennel and onion mixture on top, and sprinkle with 1/4 cup Kalamata olives (pitted and halved) and some salt.
-
42
Bake as instructed.
-
43
While focaccia is still warm, sprinkle with chopped fresh flat-leaf parsley.
-
44
Olive oil is poured onto a rimmed baking sheet, then topped with focaccia dough.
-
45
The dough is carefully flipped in the pan, so that both sides are completely coated with oil.
-
46
Gradually, the dough is pressed and patted out toward the edges of the pan.
-
47
It should be dimpled and full of bubbles.
