Camp Birchwood's Amazing Focaccia

Thanks to Deb W. once again, for walking us through her amazing recipe for focaccia. Our bakers make this fresh and serve it to each table on parchment paper. It is light, fluffy, and ready for dipping in olive oil, smothering with butter, or ripping off a chunk to dip in marinara.

This recipe makes 2 loaves.

Ingredients:

• 2 tablespoons active dry yeast

• 1 tablespoon sugar

• 1 ½ cups warm water

• 1 tablespoon salt

• 1 teaspoon granulated garlic

• 1 tablespoon Italian herb mixture

• 1/3 cup olive oil

• 4 to 5 cups bread flour

• 2 tablespoons cornmeal

• 2 tablespoons olive oil

• ½ cup freshly shredded Parmesan cheese

• 2 tablespoons fresh rosemary needles

• 1 teaspoon freshly ground black pepper

Directions:

In the bowl of a mixer, combine yeast, sugar, and warm water.  Whisk to blend; let stand for 10 minutes or until mixture is foamy.

Next, stir in salt, garlic, herb mixture, and the 1/3 cup of olive oil. 

Then add the bread flour ½ cup at a time, using only as much as needed, to make a soft dough that forms into a ball. You want it nice as soft but not sticky.  (If you add too much flour it will be too stiff).

Turn your dough ball onto a work surface (a clean counter or cutting board) and knead until the dough is smooth and pliable. 

Put the dough into an oiled bowl; turn all around so the top has oil on it too.  Cover with plastic wrap in a warm place and let rise for 45 minutes or until it has doubled in bulk.

Dump your dough onto the work surface; cut in half.  Using your hands, pat each piece of dough into a a 14-inch round shape (or rectangle if you prefer). 

Transfer shaped dough onto a cornmeal-sprinkled baking sheet. Then dip your fingers in olive oil and press them into the dough, making deep dimples. 

Then you want to brush the loaves with an additional 2 tablespoons of olive oil.  Sprinkle the loaves with parmesan cheese and rosemary. (At camp we use pre-grated parmesan cheese - what you see below is hand-grated). Top with a little sea salt and grind black pepper on top.

 Bake in a 425° oven for 18-20 minutes, or until golden brown. Let stand a bit before serving. Eat while it is fresh!