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Directions

WITH A BLENDER: Put dry ingredients in the mixer bowl  add water and mix for 5 minutes till the batter becomes a ball. Scratch the wall of the blender during the process and wet the dry scraps on the bottom of the bowl with one or two tbs of water if necessary. Add more flour if the dough is sticky or add a tablespoon of water at the time if too dry. With some flour on your finger tips remove the batter from the blender and let it rest in a big bowl covered with a plastic wrap or a wet kitchen towel for at least a couple of hours or till it doubles its size.

If making bread heat the oven at 400* F. When the dough has proofed after 2-3 hours (doubled or tripled its size) move it to the oven layer or to a dutch pot* and bake for  about 30/40 minutes or till an inserted stick comes out dry. You don’t own a dutch pot? no problem, you can either use another oven-resistant pot with a lid, or you can use a regular oven liner. If you use a flat oven liner flatten the dough loaf right before putting it in the oven because it will triple its height during the baking.

* if using a dutch oven the pot has to be hot before adding the dough: leave the pot with lid on in the hot oven at 450 F.  for 30 minutes).  After 30 minutes remove lid add the dough, put it back into the oven, bake for 30 ‘ at 450 F., after 30 minutes take it out remove  lid and put pot back for 10-15 minutes or till the loaf becomes golden brown. Some pots cannot go over 375 F. so  check the temperature resistance before using them. F.i.: the moroccan pot on the R picture below is less heat resistant than the dutch oven.

WITH A FOOD PROCESSOR: I suggest to make not more than 3 or 4 cups at the time even if your processor has  an 11-cup capacity. Start with the dry ingredients flour,salt,yeast and mix for a few seconds. Add the water and oil and mix for 10/20 seconds. If the batter is not coming together after 30 seconds add one tablespoon of water and mix for more 10/20 seconds with the pulse button. If the batter is instead too sticky and loose add a bit more flour. Always a tiny bit at the time.

remove the dough from the processor bowl and knead it by hand on the counter for a few seconds using a bit of flour for forming a ball before placing it in to a bowl. Cover with plastic or a wet towel and let it rest till at least it doubles its size

At this point you can use it right away or you can punch it back and let it rise again to make it more elastic. If the dough is sticky flour slightly your fingers before kneading

FOCACCIA: with a roller flatten the dough on your slightly floured countertop and place it on a big round or rectangular oven layer previously greased with olive oil, brush the top with abundant oil,add kosher salt and some rosemary. If you like it spongy  let it rise again by keeping it covered  (with a wet towel or a plastic wrapping) before putting it into the oven. When it has risen with your index fingers dig soem holes (the typical focaccia holes) that will prevent the focaccia to rise too much during the baking. Note: if you’re in a hurry put the pan (covered) in the warmed oven (not warmer than 100 F.) for a few minutes. 

Bake at 425* F. for 15/20 minutes or till golden brown. Remove it from the oven and when still hot brush it  generously with XVOO (the focaccia will absorb the oil in a few seconds). Serve warm with ham, tomatoes or cheese or  just alone with some extra olive oil. To make pizza go to Pizza Margherita.