Norma;
Take a look in the RECIPE BANK for my dep-dish pizza dough formula. Use scaling weights of 16-ounces and 21.75-ounces for 12 and 14-inch Focaccias respectively. Sheet or pin the dough out after managing it through the cooler for 16 to 36-hours (this helps withthe flavor). Put the formed dough into a dark colored, deep-dish pan liberally oiled with salad oil. Set aside to proof/rise for 45 to 74-minutes, depending upon how thick you want the finished Focaccia to be. I like mine at least a full inch thick. After proofing, brush lightly with olive oil, sprinkle with sea salt, drop on a few rings of black olive, and then sprinkle on a little shredded Parmesan cheese, bake in a deck oven with a screen under the pan at 425 to 450F until lightly browned or in an air impingement oven at 425F until lightly browned. Depan immediately after baking.
Tips:
Cut into strips about an inch wide for bread sticks, or cut into wedges for dipping bread, or cut into quarters, then in half (horizontally) for making Pannini. Or, as Grandma Lasagna used to do, top it with fresh tomato or diced tomato just before putting it into the oven for making tomato pie.
Tom Lehmann/The Dough Doctor
