Preparation:
Dissolve yeast in water in a large bowl. Let stand 10 minutes; stir in olive oil. Combine 5 1/2 to 7 cups flour with salt and fold into yeast mixture, 1 cup at a time. Turn dough out on floured surface and knead 10 minutes. Shape into a ball and put in greased mixing bowl, turning to grease top of dough. Cover and let rise about 1 1/2 hours, until doubled. Punch down and knead for 1 minute. Cut into 3 pieces and press into oiled pizza pans to make 9 or 10 inch rounds; or divide dough in half and press into 2 oiled jellyroll pans. Cover with damp towels and let rise 30 minutes, until slightly puffed. With fingertips, dimple the dough's surface; cover again and let rise nearly 2 hours. Have oven heating to 400ΓΈ. Brush dough with olive oil, adding any seasoners. Bake 20-25 minutes, spraying with water 3 times during last 10 minutes. The focaccia is best served warm the same da |
