Focaccia

3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
2 tablespoons plus 4 tablespoons (total 90 ml) olive oil

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Attach the dough hook, increase the speed to medium-low, and knead the dough for 8 minutes longer.

(You can stir this together entirely by hand with a wooden spoon, then smash it around on a floured counter to “knead” it for a bit. It’ll be sticky, but doable.)

Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.

Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top evenly as desired.  Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.

Makes two 8- to 9-inch focacce.

From The Last Course by Claudia Fleming with some changes via Smitten Kitchen blog

Grape and Rosemary Focaccia (from The Last Course/Smitten Kitchen)

1 1/2 cups halved Concord, Thompson, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
1 teaspoon coarse sea salt

Mozzarella, Artichoke, and Caramelized Onion Focaccia (from me)

Dried basil

Dried oregano

Freshly ground black pepper

1 teaspoon coarse sea salt

2-3 ounces fresh mozzarella pearls

1 can or jar artichoke hearts, thinly sliced

1 sweet onion, thinly sliced and caramelized