Focaccia
So focaccia is an Italian type of bread. It’s crispy on the outside and soft and chewy on the inside. You can eat it as, or as the base for a pizza.The sky is the limit here. Focaccia can be topped with herbs, olives, thinly sliced potatoes (my favorite), or just about anything you can dream up. If you are using herbs, I recommend adding them halfway through the baking time. Go ahead and play with the toppings! I made this one plain today because-kids…
It is delicious along side some Pasta e Fagioli, Minestrone Soup or Mini Meatball Soup.It is also amazing for sandwiches. Serve it up alongside some salad! Or use it to soak up some Classic Tomato Sauce left at the bottom of your pasta bowl!
This recipe is really not to difficult, but like with any bread recipe, make sure you have the time! This dough will proof twice,each for about an hour. I promise it it worth it! The second, time we will make little indentations in the dough which will give it little dimples that will hold the olive oil.
I like to make this in an 17 x 11 square pan. Then once it has baked, I like to cut it into squares. But you can divide the dough in half and use to round pizza pans if you like. It’s really up to you.
The smell of this baking is just too much! The result will be a puffy, and soft bread that is chewy and a little salty. Yum!
Focaccia
Ingredients
Focaccia
- 1 packet active dry yeast
- 4 1/4 cups flour
- 1 tablespoon salt
- 1 teaspoon sugar
- 2 cups warm water 110 degrees
Focaccia Topping
- 3 tablespoons olive oil
- 3 tablespoons water
- 1 teaspoon salt
Instructions
- In a large measuring cup combine the yeast, water and sugar. Mix. Let the mixture sit for about 5 minutes. It should be foamy and bubbly.
- Meanwhile, in a large stand mixer with a dough attachment, add the flour and salt. Once the yeast mixture is ready, turn the mixer on and slowly drizzle in the yeast.
- Once combined, slowly drizzle in 1/4 cup olive oil. Run the mixer until the dough is combines. It should come away from the sides of the bowl.
- Remove the dough to an oiled bowl. It will be a sticky dough. Cover loosely with plastic wrap and let the dough rise for 1 hour.
- Once the dough is ready, heavily oil an 17 x11 nonstick baking sheet. This will create a crispy bottom crust. Remove the dough from the bowl and stretch it onto the baking sheet so it covers all sides and corners. Let the dough rise for another hour.
- Once the dough has risen a second time. Continue to stretch it to all sides. Mix together the oil, water and salt for the topping & pour it over the dough. Be sure to cover all of the dough. Create the dimples in the dough by pressing down gently with your fingers.
- Bake at 400 degrees for 15-20 minutes until the down is a golden brown and is crispy and golden brown on the bottom.
- Cool slightly before cutting. Cut into squares and enjoy! I love the corner pieces!
