As promised, here is my shortcut focaccia recipe that I spoke about in the cheese making class Joe and I taught last week. Thanks for all the input, comments and questions Can’t wait to see you guys in our upcoming classes!

By the way, this focaccia makes the best sandwich bread ever!

Focaccia

makes 2 loaves

equipment:

2 sheet pans or baking pans, lined with parchment

stand mixer, fitted with a paddle attachment

ingredients:

for dough-

9 cups all purpose flour

4 cups water, about 105 degrees

2 tablespoons dry active yeast

3 tablespoons kosher salt

1 tablespoon white sugar

1 teaspoon chopped fresh thyme

for topping-

olive oil

course sea salt

fresh cracked black pepper

method:

Dissolve the yeast in the 4 cups of warm water, let stand 15 minutes. In the bowl of a stand mixer, combine flour, kosher salt, sugar and thyme, stir. Add water/yeast mixture, set at low speed until dough smoothes out a bit. (At this point, the dough should look like a very thick lumpy pancake batter. If the dough is clumped up in one mass, adjust by adding more warm water. If the dough is too thin, add more flour.) Turn mixer to medium-high and mix for about 15 minutes, or until the dough pulls away from the sides of the bowl. Lightly oil the parchment. Dividing the dough in half, turn out onto the prepared pans. Lightly sprinkle the dough with oil, cover with plastic and allow to rise for one and a half hours in a warm place. Preheat your oven to 475 or as high as it will go. After an hour and a half, carefully uncover dough and shape into a rectangle about 1 1/2″ thick. Press your fingertips into the dough to create dimples. Top with more olive oil, a sprinkle of sea salt and a little fresh cracked pepper. Let rest 20 minutes. Bake focaccia at 475 (or as high as your oven will allow) for 25 minutes, or until the bread is a nice golden brown. Remove from oven and cool on a rack for a few minutes before digging in. This recipe can easily be cut in half or doubled.