2 1/2 teaspoons active dry yeast
2/3 C warrm water (105 - 115 degrees)
1 C. unbleached all purpppose flour
Sprinkle the yeast over the warm water in a largew mixing bowl, wisk it in and let stand until creamy(approx 10 min). Stir in the flourand beat until smooth. Cover tightly with plastic wrap and let rise until puffy and bubbling(approx 30 min.)
1/2 C. Water (room temperature)
1/3 C. dry white wine
1/3 C olive oil
Sponge (recipe above)
2 1/2 C. plus 2 tsp unbleached all purpose flour, plus 1-2 Tbl. as needed
2tsp. sea salt
About 2 Tbl. Extra virgin Olive oil
3/4 to 1 tsp sea salt
Add the water, wine and olive oil to the sponge. whisk in 1 Cup of the flour and the salt then beat in the rest of the flour until you have a dough that is very soft and very sticky. Knead on a LIGHTLY floured board (with the help of a dough scraper and 1-2 additional tablespoons of flour)for 6 - 8 minutes or until the dough comes together nicely and is silky and shiney. It should remain soft but not wet.
place dough in a lightly oiled container, cover it tightly with plastic wrap, and let it rise until doubled ( about 1 hour).
SHAPING AND SECOND RISE:
The dough should be soft, full of air bubbles and stretch easily. Press it into a lightly oiled 10 1/2 X 15 1/2 inch pan, dimple it well with your knuckle or finger tip, cover with a TOWEL and let rise until puffy and >doubled(approx 45 min)
At least 30 min before baking, preheat the oven to 425 degrees. Once again dimple the top of the foccacia with your fingertip or knuckle, drizzle Olive oil so that it pools in the indentations, and sprinkle with sea salt. Place the focaccia pan in the oven and reduce the Temperature to 400 degrees. Spray the walls and floor of the oven with cold water from a spritzer bottle 3 times in the first 10 min. Bake Foccacia for 25 to 30 min. until golden. Immediately remove from pan and let cool on rack.
Sixth Anniversary Jubilee Menu