Directions:
- Note: I used a KitchenAid stand up mixer to prepare this recipe.
- Sprinkle the yeast over the warm water in a large mixing bowl, stir it in and set aside until creamy, about 10 minutes.
- Stir in the flour and beat until smooth. Cover tightly with plastic wrap and set aside to rise until puffy and bubbling, about 30 minutes.
- To the sponge in the large bowl, add the water, wine and 1/3 cup olive oil, and stir to combine.
- If mixing by hand, whisk in 1 cup of flour and 2 teaspoons salt, then beat in the rest of the flour until you have a dough that is very soft and very sticky.
- Knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour until the dough comes together nicely and is silky and shiny, 6 to 8 minutes; it should remain soft but not wet.
- If mixing with a mixer, using the *paddle attachment* beat together the water, wine, 1/3 cup olive oil and sponge.
- Add the flour and 2 teaspoons salt and mix until the dough comes together (it will be very soft).
- Change to the *dough hook* and knead for 3 minutes at medium speed, stopping once or twice to press the dough into a ball to aid in the kneading.
- Remove the dough from the bowl and knead by hand using the 1 to 2 additional tablespoons of flour to finish, 6 to 8 turns at most. It should remain soft but not wet.
- Place the dough in a large, lightly oiled container, cover it tightly with plastic wrap, and set aside until doubled, about 1 hour.
- The dough should be soft and full of air bubbles and should stretch easily.
- Press it into a well-oiled (17-by-12-inch) jelly roll pan (I used parchment paper-fyi), dimple it well with your fingertips or knuckles (I used the end of a wooden spoon), cover with a tea towel and let rise until puffy and doubled, about 45 minutes.
- If the dough springs back before it is completely stretched, set it aside to “relax” the dough for a few minutes, then stretch again; the dough will stretch more easily after it is rested.
- At least 30 minutes before you plan to bake, heat the oven to 425 degrees with a baking stone inside on the lowest shelf.
- Once again, dimple the top of the dough with your fingertips or knuckles, drizzle the remaining 2 tablespoons of olive oil so it pools in the little indentations and sprinkle with the remaining salt.
- Place the pan directly on the stone and immediately reduce the temperature to 400 degrees. Place a shallow metal container of water on the floor of the oven to make steam.
- Bake until the focaccia is golden (lift the bread to check underneath as well), 25 to 30 minutes (25 minutes for my loaf).
- Immediately remove from the oven and cool briefly on a rack. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 594.7 Kcal (2490 kJ) | ||
| Calories from fat | 187.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.81g | 32% | |
|---|---|---|---|
| Sodium | 1168.95mg | 49% | |
| Potassium | 155.11mg | 3% | |
| Total Carbs | 84.73g | 28% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 11.94g | 24% | |
| Iron | 5.5mg | 31% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 266.56 Kcal (1116 kJ) | ||
| Calories from fat | 83.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 32% | |
|---|---|---|---|
| Sodium | 523.95mg | 49% | |
| Potassium | 69.52mg | 3% | |
| Total Carbs | 37.98g | 28% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 1.77g | 16% | |
| Protein | 5.35g | 24% | |
| Iron | 2.5mg | 31% | |
| Calcium | 11.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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