Focaccia

Starter:

• 1 cup all-purpose flour
• ¼ cup semolina flour
• ½ tsp.sea salt
• 2 packages active dry yeast
• 1 cup lukewarm water
• 1 tbs all-purpose flour

Dough: 

• 3 cups all-purpose flour
• ¼ cup semolina flour
• 1½ tsp. salt
• 1 cup lukewarm water
• 2 tbs Extra virgin olive oil
• To knead: ¼ cup all-purpose flour
• To bake: 3 tablespoons Extra virgin olive oil

Directions:

1. To make the starter – mix together first 5 ingredients in a medium bowl. Sprinkle the extra tablespoon of flour over the top. Cover with plastic wrap and place in a warm spot in the kitchen. Let rise for 1 hour.
2. Put the 3 cups of flour, semolina, and salt in a large bowl. Make a well in the center. Pour the water, oil, and starter in the well and start mixing from the center outward.
3. When the dough comes together use some of the ¼ cup of flour to dust the counter. Place the dough on the counter and begin to knead it, adding more flour as needed.
4.  Knead for 5-10 minutes, the dough will be smooth and supple. Do not add more than the flour listed or the dough will be too firm. Form into a ball on the counter and cover with the bowl inverted. Let sit for 20 minutes.
5. Coat the bottom and sides of a 13”-16” round cake pan with the olive oil or a baking sheet. Stretch the dough into the pan. Cover with plastic wrap and let rise for 40 minutes more while the oven preheats.
6. Make an indent for whatever toppings you want, leaving a raised 1” boarder of dough around the perimeter to hold it. It will rise more in the oven.
7. Bake for 40 minutes. Remove from oven and let rest for 15 minutes before serving.

I used chopped olives, sea salt and extra virgin olive oil for my topping. Once you make this you are gonna be hooked.
– Daniel Mancini