You can change the texture of your focaccia, simply by using different pans to cook them in. If you bake this lightly herb and cheese flavored focaccia dough in a smaller pan, you can obtain a thick, soft version to use for sandwiches.
You can create an endless number of focaccias simply by changing the basic flavorings. In this focaccia, I added parmesan cheese, cracked black pepper, and fresh sage. I used a smaller 9 x 11 inch cookie sheet for this recipe and my focaccia was about 1 1/2 inches thick, perfect for sandwiches. For a thinner, crustier version, you could simply use two pans, dividing the dough between both.
Deborah Mele 2011
- 2 Teaspoons Instant Dry Yeast
- 1 1/2 Cups Warm Water (Approximate)
- 4 - 4 1/2 Cups All-purpose, Unbleached Flour
- 1 Teaspoon Salt
- 6 Tablespoons Olive Oil
- 1 1/2 Cups Grated Parmesan Cheese
- 2 Teaspoons Coarse Cracked Black Pepper
- 2 Tablespoons Fresh Sage Leaves, Finely Chopped
- Coarse Salt
- In a large bowl, combine 4 cups of the flour, 1 teaspoon black pepper, chopped sage, 1 cup of the parmesan cheese, salt, and yeast.
- Add enough warm water to make a sticky dough, and mix thoroughly with a wooden spoon and then your hands, adding additional flour as needed to keep dough workable.
- Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
- Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
- Punch down and place on a 9 x 11 oiled baking sheet (or larger for thinner, crispier focaccia).
- Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt, remaining teaspoon of black pepper, and remaining parmesan cheese.
- Preheat the oven to 425 degrees F. Bake about 25 to 30 minutes or until golden.
- Serve warm or at room temperature.
- To serve, slice into 2 inch by 3 inch pieces to serve with dinner, or into 5 x 5 inch squares to use as sandwiches.