Skip to content

Focaccia Bread

November 7, 2010

What is it with my love of making bread?  Maybe it started years ago when I inherited the responsibility to bake my grandfather’s rolls every Thanksgiving & Christmas (that recipe will come later).  Or maybe it’s just because I love to eat bread.  Whatever the reason, I want to share my focaccia recipe.  It’s the perfect recipe for sharing, too.  I split the dough in half and bake each half in 9×9 cake pans, one to keep and one to share.

Ingredients
1 tbsp honey (or 1 tbsp sugar)
2 c warm water
1 tbsp active dry yeast (ie 1 packet)
3 cloves garlic, minced or chopped (to taste)
1 tsp salt (to taste, up to 2 tsp)
2 tbsp extra virgin olive oil
1/2 small onion (white or yellow), diced
5 1/2 cups of flour, sifted (bread flour is best, but I have used all-purpose; i have also mixed in some whole wheat)
3 tbsp extra virgin olive oil
seasoning topping: 1 tbsp of Italian seasoning blend OR 2 tbsp fresh chopped rosemary, sliced tomatoes, crushed black pepper with 1/4 cup shredded Parmesan cheese & 1+ tsp of Kosher salt


 

 

 

Directions

  • Dissolve honey or sugar in warm water in large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens & begins to foam. Stir in salt, olive oil, onions, garlic & flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. (Option: use a Kitchenaid mixer)
  • Lightly oil a large bowl, place dough inside & turn to coat with oil. Cover with a warm, damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.  (I usually rinse the cloth with hot water half way through)
  • Meanwhile, preheat oven to 425 degrees F.
  • Divide dough evenly into 2 balls.  Place into 2 oiled 9×9 cake pans, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with remaining olive oil, then sprinkle with seasoning topping.  Let rise for 10 minutes
  • Bake in preheated oven 20 minutes until golden brown

Freeze it, share it, enjoy it…

Advertisements
One Comment leave one →
  1. matt permalink
    December 13, 2010 3:29 am

    Best bread ever

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: