1 1/2 teaspoons (about 2/3 of a 1/4-ounce packet) active-dry yeast
1/4 cup warm water
2 cups all-purpose flour plus 1 tablespoon, divided
1/2 cup sugar plus 1/2 teaspoon, divided
1/2 cup plus 2 tablespoons room-temperature water
2 cups bread flour
1 1/2 teaspoons salt
2 1/4 teaspoons olive oil, plus extra for brushing and finishing
3 cups fruit (small berries or larger fruit diced into roughly 3/4-inch pieces)
1 teaspoon fresh chopped rosemary
1. In a bowl of a stand mixer or large mixing bowl, dissolve the
yeast into warm water along with 1 tablespoon all-purpose flour and
one-half teaspoon sugar. Set aside until the yeast begins to activate
and become foamy, several minutes.
2. Meanwhile, in a separate large bowl, thoroughly whisk together
the remaining 2 cups of all-purpose flour with the bread flour and salt.
3. Add the room temperature water and oil to the yeast mixture, and whisk to combine.
4. With the mixer running or by hand, add the dry ingredients to the
yeast mixture until combined. Knead with the paddle attachment on
medium speed, or by hand, until smooth, about 10 minutes. Form the dough
into a ball and place the ball in a separate, large, well-oiled bowl.
Smooth olive oil over the ball and cover the bowl loosely with plastic
wrap. Refrigerate the dough overnight.
5. Remove the dough from the refrigerator and divide into 8 equal
pieces, each about 3.7 ounces in weight. Form each piece into a ball and
place on a well-oiled baking sheet (you will fit about 4 per sheet,
using 2 sheets total). Set the sheets aside in a warm place until the
dough has puffed and doubled in size, about 1 hour.
6 Dimple the dough with your fingers (oil your fingers so the dough
does not stick), then set aside until puffed again, about 30 minutes.
Dimple again, then repeat once more. Heat the oven to 450 degrees.
7. After the final dimpling, add the fruit to the focaccia,
distributing the fruit evenly among the pieces and pressing the fruit
firmly into each focaccia. Sprinkle the chopped rosemary evenly over the
focaccia, and drizzle olive oil over each piece. Sprinkle the remaining
half-cup sugar over the focaccia, about 1 tablespoon per piece (try not
to get too much sugar on the sheets as it can get sticky and make it
difficult to remove the focaccia).
8. Place the sheets in the oven and bake until puffed and
golden-brown around the edges, about 15 to 20 minutes, rotating the
sheets halfway through for even baking. Remove and cool slightly before
removing from the sheets and serving.
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- ▼ March (21)