Grove 45 Focaccia

Ingredients

  • 1 3/4 cups warm water

  • 1 package active dry yeast

  • 1 tablespoon sugar

  • 5 cups all-purpose flour, plus additional for kneading

  • 1 tablespoon kosher salt, plus coarse sea salt for sprinkling

  • 1 cup Grove 45 Extra Virgin Olive Oil, divided

Instructions

  • Combine warm water, yeast and sugar in a small bowl. Put the bowl in a

    warm place until the yeast is bubbling, at least 15 minutes.

  • In the bowl of a mixer fitted with a dough hook, combine flour,

    1 tablespoon of kosher salt, 1/2 cup of Grove 45 EVOO and the yeast mixture on low speed.

    Once the dough has come together,

    continue to knead for 5-6 min on a medium speed until it becomes smooth and soft.

  • Transfer the dough to a lightly floured surface, knead by hand 1 or 2 times.

    Give it a sprinkle of flour if the dough is sticky.

  • Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover with plastic wrap and put it in a warm place until dough has doubled in size, at least 1 hour.

  • Coat a jelly roll pan with the remaining 1/2 cup olive oil.

  • Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.

  • Put the dough in a warm place for 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

  • Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 minutes. Chef's kiss!

Carolina Mejia