Easy and Delicious Homemade Focaccia

                                            

I keep forgetting to take a photo before it is sliced! This is a half recipe sized bread.

       

 6 1/4 c. flour
2 Tablespoons salt (You may be able to lessen this. I have not tried yet.)
1 tea. instant yeast
3 1/2 c. warm water 

Mix all ingredients together with a spoon.

Pour into a large, oiled bowl. Pour about 1/4 cup olive oil on top of the dough. Cover with plastic wrap. Put into the refrigerator. Leave for at least two days or up to a week.

Take out from refrigerator. Cover a cookie sheet with parchment paper. Pour dough onto parchment and gently smooth out. Let rise for 1 to 1 1/2 hours. (Do not worry if it does not look risen very much.)

Preheat oven to 450 F. 

Before putting focaccia in the oven, pat down with floured fingers. Sprinkle with salt and any other seasonings you like.

Bake 25-30 minutes. 

*Warning- this recipe makes a very large focaccia. It fills an entire  11"x17" cookie sheet. This is fine if you want a large focaccia. Other options would be to divide the dough in half when you remove it from the refrigerator and bake two smaller focaccias (Perhaps one to keep, one to give away) or bake one today and another a day or two later. 

We like to use a little coarse salt, freshly cracked pepper, and chopped rosemary from the garden. I have also baked the focaccia for 15- 20 minutes, then topped it with tomatoes, Italian seasoning, grated Parmesan, and mozarella . Bake for another 10 minutes or so. This makes a nice pizza. My friend has made sandwiches with hers. The focaccia bakes up high and fluffy in the center so it can be cut for sandwiches if you like.