focaccia toppings recipe

Instructions

1. 12 cup (125ml) warm water in the large bowl of the mixer (using the paddle-shaped beater); sprinkle yeast + 1 pinch sugar over the water and mix to dissolve. Set aside at room temperature for about 10 minutes, or until a foam forms.
2. 1 cup (155g) flour, 1 cup (250ml) warm water, the remaining sugar, 14 cup (60ml) oil, salt, and 1 cup (155g) flour 1 minute on medium speed, until everything is creamy. Reduce the speed to medium-low and beat for 2 minutes after adding 1 cup (155g) of the flour.
3. Replace the batter with the one that has been hooked. On low speed, gradually add the remaining flour, 12 cup (75g) at a time, until you have a soft dough that comes away from the sides of the bowl. Continue beating on low speed, adding 1 tablespoon flour if the dough sticks, for about 6 minutes, or until the dough is moist, soft, and slightly sticky. Allow the bowl to rise for 20 minutes after covering it with plastic or PVC film.
4. Line a large rectangular baking sheet with parchment paper and lightly oil it. Place the dough on the paper and, using oil-greased hands, press and stretch it to a thickness of 2.5 cm. Cover once more with plastic wrap and set aside at room temperature to double in size (about 1 hour). The thickness will be reduced to 5cm.
5. Make small holes 2.5cm deep across the surface of the dough with your fingertips – sink your fingers in until you almost reach the pan. Drizzle with the remaining 14 cup (60ml) oil*. Cover once more with plastic wrap and set aside at room temperature for 30 minutes.
6. Sprinkle the oregano, pepper, and Parmesan on top of the focaccia. Bake until golden in a preheated oven at 220 oC. (about 20 to 25 minutes). Check that the bottom of the bread is golden as well – if it's still white, bake for a few minutes longer.