When I was searching through webpages for new recipes, I stumbled upon this simple and versatile Focaccia Bread recipe by Laura Vitale. It’s simple in a sense that it doesn’t require fancy equipment and the ingredients are flexible. However, what I’ve found crucial in this recipe is the bread’s texture which should be light and airy or cake-like.
“Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients.” (Wiki)
I’m still at the learning stage in bread baking and it was my first time to make a Focaccia bread from scratch! I have to admit that I struggled a little in keeping a good texture out of my dough. I was aiming for smooth and elastic, but mine turned heavy and didn’t rise enough.
I’m thinking of three things that probably went wrong when I was making my bread dough. First, my yeast was old. Second, I used too much flour. Third, I used water instead of oil to softened the dough, which, obviously, gave me the opposite results.
But regardless of my baking bloopers, my Focaccia bread still came out unbelievably delicious 🙂 and as you could see on the above picture, the texture was dense. Remember that a perfect Focaccia bread got to have a lot of air holes or tunnels inside.
A great-tasting olive oil is the secret ingredient in this recipe. Herbs like rosemary, sage, thyme, oregano, and many others, fresh or dried, could be infused with your trusted olive oil brand to make a delicious Focaccia bread. Cheeses like mozzarella and parmesan and veggies such as parsley, onions, tomatoes, basil, etcetera, can also be used as toppings on your bread.
Focaccia Bread can be served as a side dish for your salad or a hearty entree dipped in marinara sauce, dipping oil or balsamic vinegar but I find comfort dipping mine in a plain hot bowl of mushroom soup! It’s beyond delicious! 🙂
So, have you tried making Focaccia bread too? I’d love to hear how it went! Comment your experience below!
- 4 cups All Purpose Flour
- ¼ cup Extra Virgin Olive Oil
- 1 Tbsp Kosher Salt
- 1 cup Warm Water (about 110 degrees Fahrenheit)
- 2 Tbsp Sugar
- 1 Package Dry Yeast
- 1½ Tbsp Chopped Fresh Rosemary
- 4 Cloves Garlic Thinly Sliced
- Extra Virgin Olive Oil for Drizzling
- Kosher Salt and Coarse Ground Black Pepper (to sprinkle over top)
- In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears.
- Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil.
- ) When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes.
- Turn the dough out onto a work surface and fold it over itself a few times. Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap and let it rise in a warm place until double in size about 1 hour and 10 minutes.
- Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto an oiled baking sheet. Stretch the dough out to an rectangular shape (same size as the baking sheet) about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 20 minutes.
- Preheat the oven to 400 degrees.
- Once rested uncover and drizzle with some extra virgin olive oil and sprinkle with the chopped rosemary, sliced garlic, and salt and pepper. Cover once again and let it rest for 25 minutes.
- Bake on the bottom rack for 20 minutes, or until its golden brown.