Ingredients

makes 4 to 6 small focaccia

　　

Step 1

To make these beautiful pizza breads, follow the instructions for making Focaccia (page 159) or Poolish Focaccia (page 164), through the stretch-and-fold and bulk fermentation stages. Transfer the dough to a bed of flour and sprinkle flour over the top. Divide the dough into 4 pieces of 10 ounces each or 6 smaller pieces. Toss the pieces in a bed of flour to coat them and gently round them into loose balls, degassing as little as possible. Mist the inside of 4 (or 6) plastic bags with spray oil and also mist the dough balls with spray oil. Place 1 piece in each bag, seal closed with a twist tie, and refrigerate overnight or for up to 3 days (you may also freeze the dough for up to 3 months).

　　

Step 2

Remove the desired number of dough balls from the refrigerator 3 hours before baking. Sprinkle about 2 tablespoons of flour on the counter for each ball and transfer each piece of dough onto the flour. Sprinkle a little more flour over the dough and gently press the dough with your fingertips (not your palms) into a disk 9 to 10 inches in diameter. If the dough is too springy to extend to this diameter, mist it with spray oil, cover it with plastic wrap, and let it rest for 15 minutes, then press it to the full size.

　　

Step 3

Line a sheet pan with baking parchment and mist the parchment with spray oil. Sprinkle a small amount of cornmeal or semolina flour over the parchment and transfer the dough to the pan (you should be able to fit 2 rounds per pan). Rub some of the herb oil over the top and press into the center of the dough any pre-proof toppings you plan to use (below). Cover the dough loosely with plastic wrap.

　　

Step 4

Proof for 2 to 3 hours, or until the dough rises to about 1 1/2 times its original size.

　　

Step 5

Preheat the oven to 550°F or as high as it allows, up to 600°F. Place any pre-bake toppings (below) on the dough at this point.

　　

Step 6

Transfer each pizza-style focaccia, parchment and all, to a peel or to the back of a sheet pan. (If you are using a baking stone and it will only accommodate 1 pizza at a time, you can cut the parchment with scissors and transfer 1 pizza at a time, saving the others for a later bake or refrigerating for another time.) Slide the focaccia onto the baking stone (or bake directly on the sheet pan) and bake for 10 to 12 minutes, or until the edges of the dough are golden brown and the bottom is also caramelized to a light golden brown. You may remove the parchment after about 5 minutes by sliding it out from under the dough. Baking time will vary according to oven types, and you may need to rotate the focaccia 180 degrees to ensure even baking.

　　

Step 7

Transfer the focaccia to a cooling rack. Cool for at least 10 minutes before slicing or serving. Remember to brush any flour or cornmeal off the baking stone before attempting a second bake.

　　

Grace note Topping for Focaccia

Step 8

I have designated three types of toppings. Those that go on before proofing the dough (pre-proof), those that go on just before baking (pre-bake), and those that go on while the focaccia is baking (during-bake), usually in the last few minutes. Some toppings, such as sun-dried tomatoes, olives, and nuts, need to be surrounded by dough to protect them from burning and from falling off. Other ingredients are not so vulnerable and will stay on the dough without having it proof around it, including moist cheeses, like blue, or strips of meat, which should not sit out during proofing. The during-bake ingredients are usually various cheeses that would otherwise burn, such as grating cheeses.

　　

Step 9

Here is a sample list of topping ideas for your focaccia. If you have other ideas for toppings, match them to the category and place them on at the appropriate time.

　　

Pre-Proof Toppings

Step 10

Marinated sun-dried tomatoes; olives; roasted garlic; fresh herbs; walnuts, pine nuts, or other nuts; and sautéed mushrooms, red or green peppers, or onions.

　　

Pre-Bake Toppings

Step 11

High-moisture cheeses, such as blue cheese, fresh mozzarella, and feta cheese, and cooked ground meat or meat strips. Also coarse salt or sugar.

　　

During-Bake Toppings

Step 12

Dry or semihard cheeses, such as Parmesan, Romano, regular mozzarella, Jack, Cheddar, and Swiss.

　　The Bread Baker's Apprentice