Ligurian Focaccia

1. 1

   Grease a 10-15 inch jelly-roll pan generously with olive oil.

2. 2

   Make the dough: stir the salt into the flour and rub in the lard or oil with your hands, making sure it is evenly absorbed by the flour.

3. 3

   Whisk the yeast into the water and use a large rubber spatula to stir the yeast mixture into the flour mixture; stir vigorously to make an evenly moistened dough that is not necessarily very smooth.

4. 4

   Cover the bowl with plastic wrap; let dough rise at room temperature until it is doubled in bulk, about 1 hour.

5. 5

   Once the dough has risen, scrape it onto the prepared pan and spread it evenly with the palms of your hands; if the dough resists, set the pan aside for 5 minutes to let the dough relax a little, then continue.

6. 6

   Cover dough with oiled plastic wrap and let the dough rise in the pan until it is puffy; about 30 minutes.

7. 7

   About 15 minutes before you are ready to bake, set a rack in the lowest level of the oven; preheat oven to 425u00b0.

8. 8

   Use your index finger to dimple the dough at 1 1/2 inch intervals; drizzle with the olive oil and sprinkle with the salt.

9. 9

   Bake the foccacia until it is deep golden in color, about 30 minutes.

10. 10

    Before removing the focaccia from the oven, use a spatula to lift the focaccia to make sure the bottom is well-colored and done.

11. 11

    Slide the focaccia from the pan onto a rack to cool.

12. 12

    Cut the focaccia into 2- to 3-inch squares; best eaten on the day it is made.

* Per serving · 4 servings · Values may vary.