FOCACCIA BREAD

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Focaccia is an oven-baked Italian bread that is usually related to Italian flatbread. It’s a dimpled dough packed with olive oil and various seasonings and a choice of toppings.

Focaccia is most commonly compared to pizza dough. They are both flat, oven-baked bread that often includes different toppings. One of the main differences between the two is the rise time. 

A traditional focaccia bread bakes up crisp on the outside and warm and soft on the inside. With endless topping options, you can easily make this focaccia recipe your own by simply changing the choice of topping or keeping it simple. Perfect for serving with soups and stews, or even for making into sandwiches. This homemade recipe of Focaccia Bread is surprisingly simple but makes rich, flavorful, and soft bread with ultra-crispy edges that you’re going to love.

The Proofing of Dough

Stir together flour, salt, and yeast in the bowl of an electric mixer. Add the olive oil and water and mix at low speed until it forms a wet, sticky ball. The dough should clear the sides of the bowl but stick to the bottom of the bowl. Add additional flour to firm up the dough enough to clear the sides of the bowl. Let rise for 2 hours in a warm place.

The Herb Oil Dressing

Made with olive oil, fresh or dry herbs, kosher salt, black pepper, and minced garlic. This is what infuses the bread with tons of flavor and gives it that characteristic texture. There are lots of flavor modifications and additions you can make to suit your tastes

Dimple the dough

Lightly oil your hands transfer the dough to the sheet pan, keeping the rectangular shape as much as possible. Spoon half the herb oil over the dough and use your fingertips to dimple the dough and spread it to fit the pan.  Use more herb oil as needed to ensure the entire surface is coated.

TOPPING IDEAS FOR FOCACCIA

 

There are various points in the recipe when you can add toppings to your Focaccia. 

 

Pre-Proof Topping Ideas: 

      • Sun-dried tomatoes
      • Olives
      • Roasted garlic
      • Fresh herbs
      • Walnuts, pine nuts, or other nuts
      • Sauteed mushrooms, bell peppers, or onions

Pre-Bake Topping Ideas:

      • Fresh mozzarella, and feta
      • Cooked ground meat
      • Coarse salt
      • Coarse sugar

FOCACCIA BREAD

INGREDIENTS:

FOR THE HERB OIL:

  •  2 cups olive oil
  •  1 cup chopped fresh herbs
  •  1 tbsp kosher salt
  •  1 tsp ground black pepper
  •  6 cloves garlic (minced)

FOR THE DOUGH:

  •  5 cups flour
  •  2 tsp salt
  •  2 tsp instant yeast
  •  6 tbsp olive oil
  •  2 cups water

FOR PREPARATION:

  •  ¼ cup olive oil

INSTRUCTIONS:

Make the Herb Oil:

  • Warm 2 cups olive oil in a small saucepan. 
  • Add the herbs, salt, pepper, and garlic and stir together, remove from the heat and allow to steep while you prepare the dough.

Make the Dough:

  • Stir together the flour, salt, and yeast in the bowl of an electric mixer.
  • Add the oil and water and mix until all of the ingredients form a wet, sticky ball.
  • The dough should clear the sides of the bowl but stick to the bottom of the bowl. 
  • Sprinkle enough flour on a clean work surface to make a bed.
  • Transfer the sticky dough to the bed of flour and leave the dough to rest for 5 minutes.
  • Coat your hands with flour and stretch the dough from each end to twice its size.
  • Cover loosely with plastic wrap and allow to rise on the work surface for 1 hour. 
  • Drizzle ¼ cup olive oil over the baking tray, and spread it with your hands or a brush to cover the surface. 
  • Lightly oil your hands and lift the dough, transfer it to the baking tray maintaining the rectangular shape as much as possible. 
  • Spoon half of the herb oil over the dough.
  • Use your fingertips to dimple the dough and spread it to fill the pan. If the dough becomes too springy, let it rest for 15 minutes and then continue dimpling.
  • Drizzle additional herb oil over the surface and dimple it in.
  • The pan should be filled completely with the dough and the dough should have a thickness of about ½-inch. 
  • Preheat oven to 400 degrees F. 
  • Place the baking tray in the oven. 
  • Rotate the pan 180 degrees and continue baking for 5 to 10 minutes, or until it begins to turn a light golden brown. 
  • Serve with a dip of olive oil and balsamic vinegar.
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Categories
Appetizers

FOCACCIA BREAD

Jump to recipe

Focaccia is an oven-baked Italian bread that is usually related to Italian flatbread. It’s a dimpled dough packed with olive oil and various seasonings and a choice of toppings.

Focaccia is most commonly compared to pizza dough. They are both flat, oven-baked bread that often includes different toppings. One of the main differences between the two is the rise time. 

A traditional focaccia bread bakes up crisp on the outside and warm and soft on the inside. With endless topping options, you can easily make this focaccia recipe your own by simply changing the choice of topping or keeping it simple. Perfect for serving with soups and stews, or even for making into sandwiches. This homemade recipe of Focaccia Bread is surprisingly simple but makes rich, flavorful, and soft bread with ultra-crispy edges that you’re going to love.

The Proofing of Dough

Stir together flour, salt, and yeast in the bowl of an electric mixer. Add the olive oil and water and mix at low speed until it forms a wet, sticky ball. The dough should clear the sides of the bowl but stick to the bottom of the bowl. Add additional flour to firm up the dough enough to clear the sides of the bowl. Let rise for 2 hours in a warm place.

The Herb Oil Dressing

Made with olive oil, fresh or dry herbs, kosher salt, black pepper, and minced garlic. This is what infuses the bread with tons of flavor and gives it that characteristic texture. There are lots of flavor modifications and additions you can make to suit your tastes

Dimple the dough

Lightly oil your hands transfer the dough to the sheet pan, keeping the rectangular shape as much as possible. Spoon half the herb oil over the dough and use your fingertips to dimple the dough and spread it to fit the pan.  Use more herb oil as needed to ensure the entire surface is coated.

TOPPING IDEAS FOR FOCACCIA

 

There are various points in the recipe when you can add toppings to your Focaccia. 

 

Pre-Proof Topping Ideas: 

      • Sun-dried tomatoes
      • Olives
      • Roasted garlic
      • Fresh herbs
      • Walnuts, pine nuts, or other nuts
      • Sauteed mushrooms, bell peppers, or onions

Pre-Bake Topping Ideas:

      • Fresh mozzarella, and feta
      • Cooked ground meat
      • Coarse salt
      • Coarse sugar

FOCACCIA BREAD

INGREDIENTS:

FOR THE HERB OIL:

  •  2 cups olive oil
  •  1 cup chopped fresh herbs
  •  1 tbsp kosher salt
  •  1 tsp ground black pepper
  •  6 cloves garlic (minced)

FOR THE DOUGH:

  •  5 cups flour
  •  2 tsp salt
  •  2 tsp instant yeast
  •  6 tbsp olive oil
  •  2 cups water

FOR PREPARATION:

  •  ¼ cup olive oil

INSTRUCTIONS:

Make the Herb Oil:

  • Warm 2 cups olive oil in a small saucepan. 
  • Add the herbs, salt, pepper, and garlic and stir together, remove from the heat and allow to steep while you prepare the dough.

Make the Dough:

  • Stir together the flour, salt, and yeast in the bowl of an electric mixer.
  • Add the oil and water and mix until all of the ingredients form a wet, sticky ball.
  • The dough should clear the sides of the bowl but stick to the bottom of the bowl. 
  • Sprinkle enough flour on a clean work surface to make a bed.
  • Transfer the sticky dough to the bed of flour and leave the dough to rest for 5 minutes.
  • Coat your hands with flour and stretch the dough from each end to twice its size.
  • Cover loosely with plastic wrap and allow to rise on the work surface for 1 hour. 
  • Drizzle ¼ cup olive oil over the baking tray, and spread it with your hands or a brush to cover the surface. 
  • Lightly oil your hands and lift the dough, transfer it to the baking tray maintaining the rectangular shape as much as possible. 
  • Spoon half of the herb oil over the dough.
  • Use your fingertips to dimple the dough and spread it to fill the pan. If the dough becomes too springy, let it rest for 15 minutes and then continue dimpling.
  • Drizzle additional herb oil over the surface and dimple it in.
  • The pan should be filled completely with the dough and the dough should have a thickness of about ½-inch. 
  • Preheat oven to 400 degrees F. 
  • Place the baking tray in the oven. 
  • Rotate the pan 180 degrees and continue baking for 5 to 10 minutes, or until it begins to turn a light golden brown. 
  • Serve with a dip of olive oil and balsamic vinegar.
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