I have a love dislike relationship when it comes to focaccia bread. I love bread don’t get me wrong but I have had some delicious focaccia and some terrible focaccia bread over the years; this one is a keeper. Most of my disappointment comes from it being too dry or stale even. It comes to not calorie worthy and that is saying something when it comes to bread and me.

Sorry about the terrible pictures, I posted this recipe 6-7 years ago. I would like to think I am a little better at taking pictures. Maybe I’ll make a tray of this today since it’s cold, snowy and just plain raw outside and I have no intention of going anywhere. Similar to yesterday where I went from night clothes to shower back into night close, seems like it might be a repeat kind of day? I wonder who is going to go get the groceries this week???

If or when I make this later today I think I am going to add some herbs. I have fresh rosemary on the windowsill and I think some thyme in the fridge. Maybe some fresh garlic would add some love to the bread. Though as is is plenty of love. We’ll see and I will try to take better pictures.



Don’t be intimidated by the instruction portion of the recipe. it really isn’t a lot of steps it just looks like it is. A lot of the time is hands off, waiting for the dough to rise etc.

Focaccia bread

dclarkabal

a great basic focaccia bread to share with your friends

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Ingredients

  

• 1¾ cup lukewarm water
• 1 package 2¼ teaspoon active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour plus some for kneading
• 1 tablespoon kosher salt
• 1 cup olive oil separated ½ cup dough ½ cup pan
• coarse salt for sprinkling on top

Instructions

 

• In a small bowl or the measuring cup combine the warm water, sugar and yeast. Let stand until the yeast bubbles this can take 5-15 minutes. If it doesn't bloom/bubble start over.
• Once ready add the flour, kosher salt, ½ cup olive oil into the yeast mixture. Using the dough hook mix on low until combined. Once the dough has come together and released from the sides. Continue to knead on medium speed for 5-6 minutes. If the dough is too sticky add a small amount of flour so you can handle it.
• Transfer to a clean, lightly floured surface and knead a couple of times, if it is still too sticky sprinkle with a little flour.  Add a little olive oil to coat the bowl and add the dough back into the bowl to rise. Cover with plastic and put it in a warm place to allow it to double in size. This takes about an hour.
• Coat your jelly roll pan with the other ½ cup of olive oil - if you are worried about it being too much, you can add less but you are making focaccia which is an oily crusty bread - just saying!
• Add the dough to the pan and start pressing it so it fits into the pan. Flip the dough to make sure that the oil gets over all of it. Continue to work the dough in the shape of the pan. Using your fingers to make dents into the dough. I didn’t make actual dimple holes in the dough but I will the next time. Mine has dimples but they are not as defined as if I actually made the holes.
• Place the tray in a warm place until it has doubled in size, which should take an hour. About 30-45 minutes in preheat your oven to 425’F.
• Liberally sprinkle the top with some coarse salt and then lightly drizzle a little more olive oil on top. Bake for 20-30 minutes until the loaf is golden brown. Remove from the oven and let it cool before cutting