I have yet to come across a person who hates focaccia. Although this simple pizza-like bread comes to us from the region of Liguria, Italy, we have adopted this delicious treat to fit our own American lifestyles. Traditionally, focaccia is topped with savory items such as cheese, herbs, and such, but Peter Reinhart has also included a sweeter version in his book for those of us who can't seem to get enough already. I couldn't decide whether to do a sweet or a savory one, so I chose to make one of each. As you know if you have been keeping up, we are strongly advised against printing the recipe but If you are following along in the Book, you can find the recipe on pp159-167. You can also see what others are doing with this challenge.
Mixed together: Flour, water, yeast(Adam),lots of olive oil, and salt.
ball of dough
It formed a somewhat sticky ball to rest for 30 minutes before I separated into two rectangles.
waiting for the intial rise
I took half of the dough and incorporated 1 cup of raisins, and I then followed Peter's instructions for folding the dough every hour for about 3 hours, being careful not to degass the dough too much after each rise.
carmelized onions, rosemary and the extra oil
The savory dough was then topped with some carmelized onions, rosemary, and the extra 1/4 cup of olive oil then put into pans and into plastic bags to retard overnight in the refrigerator.
raisin focaccia after the refrigerator
The next day, the risen dough was left out to come to room temp and double in bulk(this took about 3 hours).
savory focaccia ready to eat
The focaccia was then baked in a preheated 500 degree oven and then turned down to 450 degrees for 20 minutes.