FOCACCIA WITH RED ONION AND KALAMATA OLIVES
Focaccia with Red Onion and Kalamata Olives
This is my favorite focaccia recipe, it is extremely versatile. I use Gold Medal Bread Flour (Sometimes called harvest King) because it is a "strong" flour meaning it is mostly hard wheat containing a higher gluten content, thus creating the harder european style crust and a soft but chewing interior. You may also replace 2 cups of the "Bread" flour with 2 cups of Spelt (The original wheat before hybridization) although the texture of the bread will be a little different, and the crust will be softer. If you are a Kamut fan, well, due to the low/no gluten content you can only replace 1 cup of the "Bread" flour. I have not tried experimenting with Barley and Oat flour with this recipe as to me, it would no longer be focaccia at that point. This will make makes either 8 small or 4 large. I tend towards the smaller size since its a little more manageable in a sandwich situation.