Irresistible, still warm and crunchy. Can you hear me bite it? ;)
Focaccia doesn't have to be too thick, doesn't have to be too gummy. That's why should be eaten few mins after is out of the oven. Calda e croccante!
(for 2 oven baking sheets)
-2 cups semola flour
-2 cups unbleached flour
-1 tbs dry active yeast
-2 tsp of sugar (divided)
-1 cup lukewarm water
-1/2 cup lukewarm milk
-3 tbs e.v.o.o. plus more for brushing
-3 tsp of sea salt
Put the yeast in a small bowl with 1 tsp of sugar and 3 tbs of warm water and let it activate for at least 10 minutes. It is ready when it is foamy and wet. Mix the 2 flours in an adequate bowl (or in a mixer with a dough hook), make a well in the flour and add the yeast, the milk and the water and start to knead just to blend the ingredients.
Then add the the e.v.o.o. the sugar and the the salt and knead for 5mins if you are using a mixer, or 10 minutes if you are kneading it by hand.
When you are finished, the dough should be wet but not sticky. If it's sticky put some flour on a board and knead it a little bit. Cover and allow to raise in a warm place for 1and ½ hours. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, and let it rise again for 1/2 hr. Cover the bottom of the pans with parchment paper. Cut the dough in two parts, and using your fingertips, nudge the dough into a rectangle. Let rise again for 10minutes. Make indentations all over the dough by pressing with your fingertips all the way through the dough. Brush with an emulsion of water and olive oil over the top, filling in the wells. Then you can sprinkle the surface with rosemary, or cherry tomatoes which are cut in half and oregano, or thinly sliced onion, or simply with a little sea salt. Let it rise for another 10mins. Preheat oven at 400°F. Bake until crisp on the bottom and golden brown on top, about 15mins for each pan (it will depend on the oven).
Let me know how you like it.