Lifetimes ago, when I had a gourmet food shop on Fishers Island, this was a recipe I made on a daily basis for both my catering clients and to sell in the store. With its light texture and flavorful toppings, it never lasted long. It can be served as is, sliced in half horizontally to be used as a sandwich bread, dipped in olive oil, or in a marinara sauce. It also makes a beautiful house gift wrapped in parchment or a cello bag.
The sponge is a very important part of this recipe as it allows the flavor of the yeast and flour to bloom. You can certainly make this with an electric mixer with a dough hook, but it almost seems easier to do it by hand using one bowl for the whole mixing and rising process. Besides, there is something so soothing and meditative about making bread by hand.
White Wine Focaccia - Sponge
Author: Eva Marie
Serves: 1 sponge
Ingredients
- 2 ½ (1 packet) teaspoons yeast
- ¾ cup all-purpose flour
- ⅔ cup warm water
- 2 teaspoons salt
- Pinch of sugar
Instructions
- In a large bowl, dissolve the sugar in the water and then sprinkle the yeast over the mixture. Allow the yeast to proof for 10 minutes until foamy on top.
- Add the flour and salt and mix with a wooden spoon until combined.
- Allow the sponge to rest for one hour. It should rise and become full of bubbles.
White Wine Focaccia
Author: Eva Marie
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- ½ cup water
- ⅓ cup olive oil, plus 3 tablespoons for topping the focaccia
- ¼ cup dry white wine
- ½ teaspoon dried herbs
- ⅓ cup grated Parmesan cheese
- Sponge
- ¼ red onion, sliced into thin crescents
- 5 or 6 cherry or pear tomatoes, halved
- A few sprigs of rosemary
Instructions
- Pour the water, wine, and olive oil to the bowl with the sponge and mix.
- Toss the herbs and cheese in with the flour and then add one cup of flour to the sponge mixture and beat with a wooden spoon.
- Add the additional cup of flour, a half cup at a time, mixing the flour in as you go. You should have a very soft, but not wet, dough.
- Knead the dough for 5 or 6 minutes until the dough is smooth and elastic.
- Leave dough in the bowl and cover with a damp tea towel and let rise until the dough is full of bubbles and double in size, about 1 ½ - 2 hours.
- Once the dough has risen, press it into a lightly oiled 8-inch round cakepan.
- Cover again with a damp cloth and let it rise until doubled, about an hour.
- minutes before the dough is ready, heat the oven to 400 degrees Fahrenheit.
- Using your fingers, press deep dents in the dough.
- Drizzle a couple of tablespoons of olive oil so that it pools in the dimples of the dough.
- Place the onions and tomatoes in a small bowl and toss with a tablespoon of olive oil.
- Scatter the red onion, cherry tomatoes and rosemary over the top of the focaccia dough.
- Sprinkle coarse sea salt over the top.
- Place focaccia on the middle rack in the oven and bake for 25-30 minutes.
- Remove from the oven and cool on a rack.
This looks incredible! This is going to become a new favorite, for sure! You have wonderful recipes to share, Eva. Thank you!
I hope you like it, Debra! It is one of my favorites.xx