To some, focaccia is an unleavened bread meant to be used as a sandwich or pocket bread. While others use a starter to leaven the bread and roll out this “focaccia” dough to use in a savory pie similar to a calzone or as a base for a more open-faced sandwich or pizza. My previous article on focaccia addressed the open recipes. Here is a recipe for a leavened focaccia used as savory “pie” crust.

STARTER (Biga):

1/2 teaspoon dry yeast
1/2 cup very warm water
1/2 cup unbleached all-purpose flour

Sprinkle the dry yeast over the surface of the warm water in a mixing bowl and leave to dissolve. Once the yeast has "bloomed," stir in the flour. Cover with a damp cloth (or plastic wrap) and set aside to work for a couple of hours or overnight. The starter will have more flavor and depth the longer you keep it refrigerated and covered.

FOCACCIA DOUGH:

1 cup very warm water
l teaspoon sea salt
3 to 3 1/2 cups unbleached all-purpose flour
¼ cup extra virgin olive oil

Mix the water, salt, and flour into the already prepared STARTER until it is well combined, then turn out on a lightly floured board and knead until the dough is satiny and has lost its stickiness. Put a few drops of oil in a clean, dry bowl and turn the dough in it. Cover with a damp cloth and set aside to rise until double in size (about 1 ½ to 2 hours).

Your baking pan surface should be lightly brushed with olive oil before beginning to roll out your dough. Split the ball of dough into two. Roll each out to be as thin as possible and no more than 1/8 inch thick. Place one of the crusts onto your baking pan or pizza stone. Prick the surface of this first crust with a fork.

Top this first crust with a filling, put the second crust on top. Fold the bottom edge up and over the top edge and seal with a pinch and roll technique. Prick the top crust with a fork to let the steam escape. Set aside to rise for 2 hours, you may want to cover with a clean, kitchen cloth.

Bake in an oven preheated to 450 degrees F. Brush the top crust with the extra virgin olive oil. Bake until the top is crisp about 45 minutes.