Focacce is the plural of focaccia. As in, the other day, when all it did was rain (gatti e cani), I made focacce. I made two kinds, the one showed here with tomatoes and rosemary, and other with mixed herbs (basil, rosemary and parsley).
Molto bene, mio pane.
Print recipe only here
Makes two 10-inch rounds
1 package (1 scant teaspoon) active dry yeast
½ cup warm water
1 cup room-temperature water
2-3 T olive oil
4 cups AP flour
2 t kosher salt
1-2 ripe tomatoes
2 T chopped fresh herbs
In a large mixing bowl (or the bowl of a stand mixer) combine the yeast, warm water. Whisk to combine. Whisk in the room-temperature water, olive oil and salt. Add the flour and combine using a wooden spoon or the dough hook attachment on your mixer.
When the dough comes together, remove it from the bowl (adding more flour as necessary) and knead until smooth and elastic.
Coat the inside of the same bowl with olive oil and turn the dough inside the bowl, so it’s coated with oil. Cover and set aside to rise, about 1 ½ hours, or until doubled in size.
Lightly oil two ten-inch cast iron skillets, pie tins or similar sized baking dishes (you could use one 9x12 baking pan). Divide the dough in half (assuming you’re using two pans) and press each portion into the pan, stretching it to the sides and patting it to get an even thickness.
Cover again and allow to rise for another half hour.
Preheat oven to 425°
Slice tomatoes and toss with some olive oil. Dimple the dough all over using your fingertips. Sprinkle with kosher salt, herbs and tomatoes and bake for about 20 minutes until the top is nicely golden.