|The Baking with Julia Focaccia|
Interestingly enough, neither the bakery's method nor the Baking with Julia technique were what I normally do when left to my own devices. My favorite way to make focaccia is using Jeffery Hamelman's recipe in the book "Bread." His method uses a poolish and the resulting dough is very wet, similar to a ciabatta dough. I love the results using this method and often make this focaccia when asked to bring something for a potluck.
The bakery's method is to take our wildly popular pizza dough, let it rise once, pat it into full-sized bakery sheets using five pounds of dough per sheet, letting it rise again, then dimpling the dough with our fingers. We next slowly pour olive oil over the dough, then add rosemary, kosher salt, black pepper and garlic powder. The resulting product is probably an 1 1/2-2 inches in thickness.
|Dough after slashing but before baking|
|A portabella sandwich on focaccia|