Crusty artisan loaves usually call for a heavy Dutch oven, but focaccia only asks for a sheet pan, some patience and a generous bottle of olive oil. This classic Italian flatbread starts with the same humble trio as most yeast breads, flour, water and yeast, and turns it into something golden, airy and deeply satisfying. A beginner-friendly version from the Institute of Culinary Education shows just how little hands-on work it takes.
The method is pleasantly relaxed. You mix flour and water first, let them rest briefly, then add salt and instant yeast and keep mixing until the dough stretches thin enough to let light through. Olive oil goes in slowly at low speed. Don't panic if the dough looks like it's falling apart; it comes back together once the oil is absorbed. Then it's mostly waiting while the yeast does the heavy lifting.
Watch the dough, not the clock
ICE chef-instructor Leif Evans says the real trick is simply paying attention. The dough rises for roughly three hours, but a warm kitchen speeds things up and a chilly one slows them down, so look for a puffy, bubbly dough instead of obeying the timer. Once it's ready, oil your hands, coax it into the corners of the pan and give it a short rest before the fun part.
Press your fingertips all over the surface to make those signature dimples, little wells that catch pools of olive oil. Scatter on dried oregano and flaky sea salt, drizzle with more oil, and bake in a hot oven, around 450°F, for 20 to 25 minutes. Let it cool a bit, then tear into it with soup, salad or a glass of wine.
Source: Mental Floss
