Makes 24 2 ½ inch squares
- 2 packages active dry yeast
- 1/2 C warm water (105° – 115° F)
- 4 C flour
- 1 1/2 C warm water
- 2 T TRULY® 100% Extra Virgin Olive Oil, plus more to finish
- 1 1/2 T sugar
- 1 t salt
- Maldon sea salt flakes, to finish
Lala (”Aunt” in the Genovese dialect) Mina passed this recipe down to us, and now it’s enjoyed at nearly every Cortopassi celebration. Just as we describe Mina, it is a little bit hard on the outside, but soft and warm on the inside.
Dissolve yeast in ½ C warm water.
In large mixing bowl, combine flour, yeast mixture, remaining 1 ½ C water, 2 T TRULY® 100% Extra Virgin Olive Oil, sugar and salt. Mix well until smooth, adding more flour if necessary. Knead until smooth and elastic. Cover; let rise until doubled, about 1 hour.
Grease 15” x 10” pan with olive oil; set aside.
Knead dough on floured surface. Roll into 15” x 10’rectangle; transfer to pan. Cover; let rise again until doubled, about 1 hour.
Poke holes in focaccia with floured fingers. Pour TRULY® 100% Extra Virgin Olive Oil into holes.
Bake at 425° F for 25-35 minutes, or until browned. Cool at room temperature.
Finish with a drizzle of TRULY® 100% Extra Virgin Olive Oil and a sprinkle of Maldon sea salt flakes.