Focaccia

Chef Cheryl Huetter of Chomper Cafe

Ingredients
» 1 package (2 1/4 tsp) quick-rise yeast
» 1 1/4 cups lukewarm water (110 degrees F)
» 2 tbsp olive oil, plus more for brushing
» 2 tsp table salt
» 3-3 1/2 cups unbleached bread floor 
» coarse sea salt for sprinkling
» optional: your favorite dried herbs

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In a large bowl, dissolve the yeast in lukewarm water. Stir in the oil and table salt. Slowly stir in 3 cups of the flour to make a soft dough.

Knead by hand or with a stand mixer, adding flour as necessary. Kneed by hand until smooth and elastic, about 10 minutes. Form the dough into a ball and place in a clean, oiled bowl, turning to coat all sides. Cover the bowl with an oiled plastic wrap and let rise in a warm place until doubled in volume, 45-60 minutes.

Oil an 11” by 17” heavy rimmed baking sheet. Turn the dough onto a lightly floured work surface and knead lightly. Place on the prepared baking sheet and let rest for 5 minutes. Using your fingers, stretch out the dough so it evenly covers the pan bottom. Cover with a clean kitchen towel and let rise until puffy, about 30 minutes.

Preheat the oven to 400 degrees. Using your fingertips, make a pattern of dimples at 2” intervals over the entire surface of the dough. Brush the surface with oil and lightly sprinkle with sea salt. You can add dry herbs here or anything else you want to add.

Bake until golden brown, 15-20 minutes.

Photography By Joel Riner
As Featured In: Winter/Spring 2023