3.5 c cold water
6 c flour
1.5 tsp salt
about .5 c oil
2 tsp kosher or gourmet salt
a few rosemary sprigs or grape tomatoes for garnish
1. Dissolve the yeast into the cold water. Add the 1.5 tsp salt and the flour, a little at a time, till well mixed. The dough will be a bit loose. Cover well and let rise 1-2 hours or overnight in the refrigerator.
2. Pour a few tablespoons of olive oil in a cookie sheet (with edges, I normally use a small cookie sheet sized 13-1/4x9-1/4x5/8, to be exact) and add HALF of the dough. Put some oil on your hands and work the dough into all four corners of the pan. The surface of the bread should be a bit oily. When dough fully covers the cookie sheet, make small holes in the dough with your oily fingers. You want the dough to look lumpy. Repeat with the other piece of dough.
3. Sprinkle the kosher salt over the focaccia to taste. Pour a little oil over your rosemary sprigs and arrange them on the top of the focaccia. Or you can cut grape tomatoes in half and arrange them cut side up on the focaccia. Let the focaccia rest for ten minutes before putting into a preheated, 400-degree F oven. Bake for 30 minutes or until slightly brown on top.
4. Let it cool a tiny bit, then cut into pieces and consume immediately.
Although I've tweaked this recipe a bit I have to credit my friend Barbara for passing this recipe on to me. I think of her every time I make it!
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