Basic Focaccia Dough
| Yield: | 12 Servings |
| Categories: | Breads |
| SPONGE | ||
| 1 | ts | Active dry yeast |
| 1/2 | c | Warm water; 105-110 degrees |
| 3/4 | c | Unbleached; all purpose flour |
| DOUGH | ||
| 1 | ts | Active dry yeast |
| 1 | c | Warm water |
| 3 | tb | Extra virgin olive oil |
| 3 1/4 | c | Unbleached all-purpose flour |
| 2 | ts | Sea salt |
| TOPPING | ||
| 2 | tb | Extra virgin olive oil |
| 1 | -(up to) | |
| 1 1/4 | ts | Coarse sea salt |
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