REC: Focaccia w/Marjoram and Olive Oil...
Marilyn I am not sure these directions are for beginners like me. I think I need a bit more explanation!
Source: Tasts of Italia march 2006 p. 28
"This seasoned bread showcases sea salt, marjoram and extra virgin olive oil. In Florence, it's called "Schicciata", in Bologna "piadina" and in American and elsewhere, it's "focaccia." No matter the name, this lightly seasoned pizza dough bread makes an especially delicious change from grilled bread. It is put on the table and eaten with or without other food. In Italy, a whole focaccia in a bakery weights several pounds and is sold by weight, cut into manageable pieces.
Various ingredients can be worked into the dough or serve as a topping -- cheese, ham, olives, onions, oregano, pancetta or rosemary. Compare the simple one presented here with the complex one served on Good Friday in Apulia -- focaccia del Venerdi Santi -- topped with anchovies, capers, chicory, fennel, olives and other things. For other occasions, it may be flavored with sun dried tomatoes or herbs, but one of my favorites is the simple one with sea salt, an herb and extra virgin olive oil.
It seems to me that no one in Genoa eats regular bread. Focaccia reigns here, and it is present everywhere in Liguria, almost always herbed or with olives or just plain.
1 envelope active dry yeast
1 t sugar
1 C warm water
3-3.5 C flour
2 T freshly chopped marjoram
1/4 C + 2 T extra virgin olive oil
2 t coarse salt
Sprinkle the yeast and the sugar over the warm water and stir. Let stand 10 minutes. Place 3 scant C flour in a large bowl and make a well in the center. Add the yeast mixture, 1 T marjoram, 1/4 C olive oil and 1 t coarse salt. Work in the flour until a dough forms, then turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes, adding more flour as needed. Place the dough in a clean bowl, cover with a towel and let rise until doubled in volume, about 1 hour. Punch the dough down, form a ball and put back in the bowl. Let rise again until doubled in volume, about 1 hour. Brush a 14" pizza pan or an 11 x 7" jelly roll pan generously with olive oil. Gently punch down the dough, fitting it in the pan, and brush all over with the remaining olive oil. Sprinkle with the remaining teaspoon of salt and tablespoon of marjoram. Let rise for 30 minutes. Preheat the oven to 450°F. Bake the focaccia until nicely browned, about 15 minutes. Serve warm.