TALL blonde has always been a bit intimidated by making Focaccia bread, don't ask me why? I have baked bread many times but Focaccia just seemed so specialized I feared it would become my personal culinary failure. Then I saw ATK (America's Test Kitchen) make their version and this is it.
The bread is an ATK recipe, the flavor packed topping is mine. The dough is very hydrated with 2 cups of cool water and is so soft it doesn't hold its shape. This is a no-knead dough. Once mixed allow it to rise, fall and rise again. This long proofing method reduces the amount of tight gluten molecules and the finished bread is so tender it melts in your mouth. The fresh tomato-clam topping is very flavorful and you won't miss the cheese. Look at that airy fluffy crumb pictured above. I have to thank ATK for this easy, melt in your mouth recipe. My husband and I are not big eaters but we gobbled up the whole pan in one sitting.
There is one draw back, a stand mixer is preferred. You can mix it yourself but lifting weights at the gym is an easier workout.
3 3/4 cups bread flour
5 tsp. instant rise dry yeast (2.5 packets)
1 tsp. sugar
2 cups cool water
2 tsp. salt
2 cups grape sized fresh tomatoes, coarsely chopped
6.5 oz. can chopped clams, drained
5 garlic cloves, minced
1 tea. fresh parsley, minced
1/2 tea. coarse kosher salt
1 tea. dried oregano
olive oil: 2 Tbl. and 4 Tbl.
PAM non stick spray
9" x 13" baking pan
In a stand mixer combine, flour , instant yeast, sugar and water. Use dough hook on medium/low speed and mix for 5 minutes. Allow mixture to rest for 5 minutes. Add salt and mix for an additional 5 minutes.
Combine tomatoes, drained clams, garlic and parsley in a small bowl and set aside.
Pour soft dough mixture in a bowl that has been oiled on all sides with 2 Tbl. olive oil. Cover with plastic that has also been oiled. Allow dough to rise, then fall, then rise again, approx. 4-5 hours depending on how warm your room is.
Coat baking pan with PAM spray and remaining olive oil and very gently pour loose dough into pan. Allow dough to naturally fall into the corners, do not flatten dough. Evenly scatter tomato-clam-garlic mixture over the top of the fluffy dough. Sprinkle with coarse salt and oregano.
Bake in 500-degree preheated oven 20-25 minutes. NOTE: electric ovens take less time.
Allow to rest 5 minutes before removing from pan. Cut into 8 equal squares and enjoy while still warm, preferably with a crisp glass of Sauvignon Blanc.
