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and a savory variation:

Focaccia and schiacciata (flat bread) are common in many parts of central and southern Italy. In Tuscany they are dressed  with herbs, tomatoes, or grapes.

Optional:

3 oz (100 gr) diced tomato
3 oz (100 gr) pitted olives
8 - 10 basil leaves

Dissolve the yeast in the lukewarm water. Set aside for a few minutes. Add 3 tablespoons of the extra-virgin olive oil to the water-yeast mix.  

With a spatula or wooden spoon, stir vigorously stir to combine.

In a large mixing bowl, add the 2 teaspoons salt to the flour.

Transfer the dough into the bowl. Rub the dough around the walls of the bowl to cover its surface with oil.

Flatten the dough with the point of the fingers until it reaches the edges, and the pan is fully covered. Dimple the focaccia with your fingertips to create small depressions.

Cover the bowl with oiled plastic wrap, and place the pan in a warm corner of the kitchen to rise for about 1 hour, or until about doubled in size.

If making the olives and tomato focaccia, spread tomato dices, basil leaves, and pitted olives over the dough (optional).

Add the yeast-water mixture into the flour.

Knead with your hands until soft dough is obtained.

Lightly spread a large bowl with olive oil.

Spread extra-virgin olive oil lightly  on a 12 x 16 inch  (30 x 40 cm) baking pan. Invert the dough from the bowl into the pan. At this point the dough is very light and soft. Avoid pressing or stretching it too much.

Cover the dough with oiled plastic wrap, and place the pan in a warm corner of the kitchen to rise for 1 more hour. Preheat oven to 450 F (230 C). Spread the remaining olive oil, the coarse salt, and the rosemary leaves uniformly on the surface of the focaccia.

Printer friendly recipe