With this recipe I was aiming on replicating the thick focaccia I ate at a restaurant in Sicily. I tried making this over and over and finally ame to a recipe I can approve of! This is my favorite focaccia.
Parsley Sauce (parsley, olive oil, and garlic in a food processor)
Rock salt (or regular salt)
Put the ingredients in a bread maker and leave until the first rising is done.
Coat a 24cm pie pan with olive oil and add in the dough. Mist and wrap with plastic wrap then bench for 10 minutes.
Cover your hands in powder and spread it out to fill the pan. Mist, and let rise for the second time for 40 minutes. (You can roll it up into a 24cm piece onto a metal sheet if you don't have a pie pan).
This is what it looks like after rising.
Brush the surface with olive oil using a brush, and poke holes in it with your finger.
Please top with whatever you like. I used parsley sauce and rock salt this time.
Bake in the oven at 200°C for 15~17 minutes.
It's thick, so slice it and make a delicious sandwich with ingredients such as vegetables and bacon.
Story Behind this Recipe
During my younger days, I went to a restaurant in Sicily, Italy and had this thick focaccia that was so delicious. I thought I wouldn't be able to make it at home, but tried many different ways. Then, as a result of playing with the amount of flour and baking time, I finally settled on this recipe. My friend asked me to teach it to them next time, so I uploaded the recipe.
There really are no tricks, and I think it can be done relatively easily♪. You can enjoy it freshly baked or chilled, but I eat it after toasting it if it is chilled.