Big and Bubbly Focaccia

This year's "recipe of the year" from King Arthur Flour looked delicious, and I was looking forward to trying it. Today was the day and we decided this focaccia recipe is a keeper. The ingredients are basically the same as the recipe we've used before, but the method was a bit different. And, unlike what I mentioned in that post, I actually really liked that this bread was thick. The crusty exterior and soft interior were an absolutely scrumptious combination, which was the perfect accompaniment for our soup.

Big and Bubbly Focaccia

• 3 cups flour
• 1 1/2 teaspoons salt
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 1/4 cups warm water
• 3 1/2 tablespoons olive oil, divided

Combine flour, salt, yeast and sugar in a large bowl. Stir in water and 1 1/2 tablespoons oil. Mix well. Let set for 15 minutes. Using wet fingers, pull a section of dough from the side and press into the center; go around the bowl. Repeat every 15 minutes for an hour. (Check the original recipe post for a video of this process.) Keep in bowl and let rise for another hour. 

Grease a 9" square baking pan or a 10" cast iron skillet. Cut a strip of parchment paper about 16" by 4" and press into the pan; grease the paper. Drizzle 1 tablespoon of olive oil in the pan and swirl to coat. Carefully place the risen dough into the prepared pan, flipping to coat on both sides. Let rise for at least an hour. Oil your fingers and poke holes in the risen dough, trying not to deflate it. Drizzle with another tablespoon of oil over the top and sprinkle with 1/2 teaspoon salt. If desired, season with additional herbs or cheeses as well.

Place pan in a pre-heated 475 degree oven, on a rack in the lower third of the oven. Bake for 15 minutes, until nice and golden. Remove from the oven, then remove from the pan. Turn off the oven and place the bread back on the rack for five minutes to crisp the edges. Cool a bit before serving.

If you want to try previous "Recipes of the Year" you can find them here.