Focaccia Bread
Focaccia Bread
Ingredients
- Warm water (temp. to be about 110°F) - 1 1/4 cup
- Granulated cane sugar - 2 tsp.
- Active dry yeast - 1 (0.25 ounce) package
- All-purpose flour - 3 1/2 cups
- Extra virgin olive oil - 1/4 cup + 3 tbsp. more for drizzling
- Flaky sea salt - 2 tsp. + 2 tsp. for sprinkling
- 2 sprigs fresh rosemary
- 3-4 tbsp. diced tomatoes / sundried tomatoes
- 8-10 sliced olives with pimento
Instructions
- Proof the yeast - Add warm water (about 110°F) and sugar to the bowl - stir to combine. Sprinkle the yeast on top of the sugar water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 8-10 minutes or until the yeast is foamy.
- Knead the dough - In a large mixing bowl, gradually stir in the flour, olive oil, and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky. (if using a stand mixer, gradually add the flour and let it mix for 5 minutes as well). Now for 2 sets of dough rise.
- The first dough rises - Remove dough from the bowl and use your hands to shape it into a ball. Clean and grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location for about an hour or until the dough almost doubles its size.
- The second dough rises - Turn the dough onto a floured surface and roll it out into your desired shape. Make sure the dough is about ½ -inch thick (for a thicker crust) and ¼ -inch thick (for thinner crust). Wrap the dough with cling wrap and let the dough sit for another 20 minutes.
- Prepare the dough - Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet tray. Use your index, middle, and ring fingers from both hands to poke deep dents. The deeper the pokes, the better the bake. So don’t hesitate baking through to the sheet here.
- Drizzle olive oil evenly all over the top of the dough, and sprinkle evenly with your favorite choice of toppings.
- The options baked here are: Rosemary needles / Diced tomatoes / Olives with stuffed pimentos
- Bake - For 20-22 minutes, or until the dough is slightly golden and cooked through.
- Serve - Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
Preheat oven to 425°F.
Gather all the ingredients together.
Knead the dough - In a large mixing bowl, gradually stir in the flour, olive oil, and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky. (if using a stand mixer, gradually add the flour and let it mix for 5 minutes as well). Now for 2 sets of dough rise.
After the second rise, turn the dough onto a floured surface and roll it out into your desired shape. Make sure the dough is about ½ -inch thick (for a thicker crust) and ¼ -inch thick (for thinner crust). Wrap the dough with cling wrap and let the dough sit for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet tray. Use your index, middle, and ring fingers from both hands to poke deep dents. GO. DEEP! The deeper the pokes, the better the bake. So don’t hesitate baking through to the sheet here.
Drizzle olive oil evenly all over the top of the dough, and sprinkle evenly with your favorite choice of toppings.
Bake - For 20-22 minutes, or until the dough is slightly golden and cooked through
The options baked here are:
Rosemary needles
Diced tomatoes
Olives with stuffed pimentos
Remove from the oven, and drizzle with a little more olive oil if desired.
Slice, and serve warm.
