Yield: Yields a 13x18-inch loaf; 12 to 15 pieces.
Although the making of this recipe is spread over two days, the actual hands-on time is quite short. After you mix the dough, it rises overnight in the refrigerator, where the cold slows yeast activity dramatically. This is the key to truly flavorful focaccia.
No mixer? Just mix it by hand. Combine the flour, water, sugar, salt, and yeast in a large stainless-steel bowl; have a bowl of lukewarm water standing by. With a large wet spoon or one hand, mix the ingredients. Repeatedly dipping the spoon or your hand in the water will help keep the dough from sticking. Rotate the bowl with your free hand while stirring with the other until a wet, shaggy dough forms, 2 to 3 minutes. Let the dough rest for 5 minutes and then mix for another 2 minutes until the dough is relatively smooth but quite sticky.
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So very easy and delicious. Very little hands-on, just takes time.
One comment, I added feta cheese. The small crumbles almost burned. If using feta, I'd suggest either larger pieces or add last minutes of cooking.
I love Peter Reinhart's recipes and this is a favourite. I love it with a bit of rosemary and flaky salt. I've had very consistent results and I've made it many, many times. So good with a big pot of soup.
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