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Focaccia Flat Bread

This recipe is for a high hydration version of Focaccia. This bread can be challenging to cook fully because of the great amount of moisture. You may wish to use less water and lower the time in the oven.

Dry Dough Ingredients:

600 grams of Flour
2 teaspoons of Salt
1 teaspoons of Active Dry Yeast

Wet Dough Ingredients:

500 grams of cold water
3 tablespoons of Olive Oil
1 tablespoon of Honey

Extra ingredients:

2 tablespoons of Butter
additional Olive Oil to grease the pan and oil hands when working with the dough

Toppings:

2 medium size Yukon Gold Potatoes sliced thin and cooked in microwave or stem.
1 teaspoon of Capers
1 teaspoon freshly crushed Rosemary
Thin slices of 6 freshly roasted cloves of Garlic
1 large Tomato or 2 medium Tomatoes cut into slices
1 cup grated Mozzarella
1/4 cup grated Romano
Salt

Preparation:

Combine the dry dough ingredients together in a mixing bowl and mix thoroughly.

Add the wet dough ingredients and mix thoroughly.

Split the dough into two matching portions and place it the balls in two well oiled bowls.

Let the dough sit and rise for at least two hours.

Line two 9"x 13" baking pans with a generous coating of Olive Oil. Transfer the dough balls into the pans. Oil your hands and use your fingers to spread the dough across the pans.

Let the dough sit for a while. It will tend to self level across the pan while also continuing to rise.

Pre heat the oven to 500 degrees Fahrenheit.

Bake the dough for 12 minutes so it begins to form a flat bread.

Melt the Butter in preparation of adding toppings.

Remove the bread from the oven and top it with the Potatoes, Rosemary, Capers, and Garlic. Brush the melted Butter over the toppings and flat bread. Sprinkle Salt, to taste, across the surface of the bread.

Lower the oven heat to 350 degrees Fahrenheit.

Replace the bread in the oven and bake for an additional 13 minutes.

Remove the bread from the oven and add the Tomatoes, Romano, and Mozzarella.

Replace the bread in the oven and bake for an additional 5 minutes. Watch for the cheese to melt and let it brown to suit your taste.

Remove the Focaccia and use a spatula to pull it from the baking pan. Let it cool for a short time before cutting it into servings.

The Focaccia may be enjoyed while still fresh and warm or stored and served later as a handy snack.