Ingredients:
- 1 2/3 cups water, at room temperature
- 4 tsp. active dry yeast
- 2 cups finely ground emmer wheat
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tsp. sugar
- 5 Tbs. olive oil
- 1 3/4 tsp. table salt
- 1 garlic clove, finely minced
- 1/2 tsp. fleur de sel or kosher salt
- 1 tsp. chopped fresh rosemary
- Extra-virgin olive oil for drizzling
Directions:
In the bowl of an electric mixer, using a handheld whisk, whisk together the water, yeast and ground emmer wheat and let stand until slightly foamy, about 10 minutes. Add the all-purpose flour, sugar, 2 Tbs. of the olive oil, the table salt and garlic.
Fit the mixer with the dough hook and beat on low speed until the dough begins to pull away from the sides of the bowl and form a ball, about 10 minutes. Transfer the dough to a well-floured work surface and gently shape into a ball.
Coat a baking sheet with 1 Tbs. of the olive oil. Place the dough on the baking sheet and coat the top with the remaining 2 Tbs. olive oil. Wrap the baking sheet loosely with plastic wrap and place in a warm spot (about 80ºF) until the dough has doubled in volume, about 1 hour.
Preheat an oven to 450ºF.
Remove the plastic wrap from the baking sheet and gently stretch the dough evenly until it covers the bottom of the sheet. Using your fingertips, press gently into the dough to create small dimples evenly over the surface. Sprinkle the dough with the fleur de sel and rosemary. Wrap the baking sheet loosely with plastic wrap and place in a warm spot (about 80ºF) until the dough has almost doubled in volume and is soft to the touch, about 30 minutes.
Remove the plastic wrap from the baking sheet. Bake until the focaccia is lightly browned on the surface and springs back lightly when pressed, 13 to 15 minutes. Remove from the oven and drizzle the focaccia with extra-virgin olive oil. Let cool for 10 minutes before cutting into squares. Makes 24 squares.
Recipe Courtesy of Dan Barber, Blue Hill.
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