Not sure there is anything better than a hot, crisp piece of focaccia fresh from the oven topped with a slice of prosciutto.
7 g sachet active dry yeast
4 cups AP flour
extra virgin olive oil
1⁄2 small carnival squash, thinly sliced
1 Gala apple, thinly sliced
1⁄4 red onion, thinly sliced
8 sage leaves
- In a liquid measuring cup, combine active dry yeast and 11⁄3 cups of warm water.
- Stir to combine and let sit for a few minutes until bubbles appear and you can smell the yeast.
- Place flour in a large mixing bowl with 2 big pinches of Maldon salt.
- Burrow a hole in the middle and add 1 tablespoon olive oil and the water-yeast mixture.
- Using a wooden spoon, starting at the center, bring the dough together. When the wooden spoon can no longer help you, use your hands.
- Once the dough is combined, pour it out onto a floured work surface and knead for 10 minutes.
- Grease a bowl with olive oil, place the dough inside, coat with olive oil, cover with plastic wrap, and allow to rise in a warm place for 45 minutes.
- While the dough rises, prepare the squash, apple, onion, and sage, and preheat the oven to 400°F.
- Drizzle the toppings with olive oil and sea salt, then toss to coat.
- Oil a 12”x9” baking pan and dust lightly with flour.
- Carefully pour the dough out into the pan, stretching it out to ll the pan.
- Go up and down the length of the pan making indentations with your fingertips all over.
- Cover with the toppings and use your fingertips to lightly push them into the surface of the dough.
- Drizzle with 2 tablespoons olive oil, cover with a damp tea towel, and set aside to rise for another 45 minutes.
- Finally, remove the towel and bake for 20–25 minutes, turning the pan half-way through.
- As soon as it comes out of the oven, drizzle generously with your best quality olive oil and sprinkle with more Maldon salt.
- Let cool and enjoy toasted or room temperature with cured meats.
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