Recipe: Favorite Focaccia For All Purpose Flour

Instructions

1. 1,Combine the sugar and yeast in 1/4 cup (59ml) water to activate it, which may take as long as 5 minutes. .n2. Mix the flour and salt in a bowl, adding 2 tbs olive oil, yeast mixture and 3/4 of the remaining water.n3, Mix and then add the rest of the water, a little at a time until you have a loose dough.n4. Knead this either with a dough hook or by hand at least 8 minutes.n5 ,It should be smooth and leave an impression when you an indentation made by a finger springs back immediately – or do the bread windowpane check.n6. Oil a large bowl with remaining olive oil and roll the dough in the bowl to coat it.n7. Cut a shallow cross in the dough with a sharp knife.n8 .Allow to rise (covered loosely in plastic or cloth in a warm draft-free place for 11/2 hours until dough is doubled in size,n9 .Alternatively, cover and leave in fridge for 8 hours- slower rise will yield a looser texture in the baked bread.n10. Punch down the dough and divide into two portions (you can freeze one or store it in fridge for 4 hours but bring back to room temperature to form)n11.Start by rolling the portion out into an 8×11 inch rectangle and then stretch or push out into a 10×15 inch rectangle.n12.Lightly grease your baking sheet and dust it with the semolina or cornmeal.n13.Allow it to rise inside a loose plastic bag or under a towel for around an hour or two.n14. Your dough is now ready for the final recipe choice and be baked at 425F for 20-30 minutes.