FOCACCIA ALLA PUGLIESE

This rich and satisfying focaccia is thicker than the typical Ligurian type and baked in a round pan. Toppings are usually simple and pushed into the dough when applied. This photo is from Easter, when I served the focaccia with a savory tart and marinated olives.

Makes two 9-inch focacce

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 2 cups/454 grams warm tap water, about 100 degrees

2 1/2 teaspoons/7 grams/1 envelope fine granulated active dry or instant yeast

1/4 cup olive oil

5 cups/675 grams unbleached bread or all-purpose flour

2 teaspoons/12 grams fine sea salt

Coarse salt and more olive oil for topping

Two 2-inch deep 9-inch round pans generously oiled

1.  Whisk the water and yeast together in the bowl of an electric mixer. Wait a minute and whisk again, then whisk in the oil.

2. Use a rubber spatula to stir in the flour and salt. Place the bowl on the mixer fitted with the dough hook and mix on low speed until sticky and somewhat elastic.

3. Cover the bowl and let the dough ferment until it starts to puff.

4. Scrape the dough to a floured surface and give it a turn: flatten the dough and fold one side over the middle and the other side over both; roll down from the top. Invert and repeat. Return the dough to the bowl and cover; let ferment until fully risen, about 30 minutes longer.

5. Set a rack in the lowest level of the oven and preheat to 425 degrees.

6. Invert the dough to a floured surface and divide in half. Round each piece by pulling the sides into the center and inverting so that the smooth side is upward. Place in the prepared pans and press to flatten and fill pans. Cover and proof until puffy, about 30 minutes.

7. Oil the tops of the focacce and dimple them with fingertips. Sprinkle with coarse salt.

8. Bake the focacce until well risen and dark golden, about 30 to 40 minutes. Cool in the pans for a minute, then invert, turn tight side up, and cool on racks.