Focaccia Bread

Sides and Sauces
Written By Nastassja .

For anyone interested in bread making, focaccia is a great place to start. Similar to pizza crust, focaccia is typically characterized by its chewy, bubbly interior with a crispy exterior. Like most bread recipes the process will take some time, but it won’t require any kneading. Instead the gluten will develop from a few folds and time spent resting.

Focaccia works great as a sandwich bread or as a side for dipping. For this recipe I’ll be using roasted garlic and rosemary as the topping, but you can choose whatever toppings you’d like.

Focaccia:

  • active dry yeast, 1 Tbsp

  • sugar, 1 Tbsp

  • warm water, 1 1/2 cups

  • bread flour, 2 3/4 cups (330g)

  • salt, 1 tsp

  • onion powder (OP), 1/2 tsp

  • garlic powder (GP), 1/2 tsp

  • extra virgin olive oil (EVOO), 3/4 cup

Method:

  1. Begin with the yeast, sugar, and water in a cup or bowl. Stir and set aside for 10 minutes. Make sure the water isn’t too hot/cold for the yeast, just slightly warm to the touch. After 10 minutes there should be a foam on top, if there isn’t then the yeast is NOT activated so the process will have to be repeated (make sure the yeast isn’t expired).

  2. Combine the bread flour, salt, OP, GP in a bowl and stir. Add the yeast mixture and EVOO. Using clean hands or spoon, mix well until all the flour is incorporated. Don’t worry about clumps or kneading the dough either. Once it’s all mixed, cover with plastic wrap and a towel then set aside to rise in a warm spot (drizzle a little EVOO on top to keep it from sticking to the plastic wrap).

  3. Let the dough rise for about 30 minutes then do the first set of folds (the stretch and fold process helps gluten formation but also incorporates air into the dough to make it fluffier). Gently grab the dough from one side, stretch out then fold towards the center (coat hands in EVOO or water to prevent sticking). Repeat to get all 4 sides. Set aside to rise again (30 min), then repeat the stretch and fold process a second time. Let rise once more until dough has doubled in size (45-60 min).

  4. Carefully transfer the dough onto an oiled sheet pan or baking dish and gently spread with fingers. Let the dough rise one final time, about another 30-45 min.

  5. Preheat the oven to 425°. Drizzle the dough generously with EVOO and flaky salt (or whatever toppings of choice). Using fingertips, press into the dough creating dimples. The oil and toppings will get pushed into the middle and create crispy flavor pockets.

  6. Bake for about 25-30 minutes. Might take less or more time depending on oven, but the top should be browned and crispy. Once done remove from pan and move to a cooling rack to prevent the bottom from getting soggy. Also freezes great, just stick in the oven to crisp up.

Roasted Garlic topping:

  • whole head of garlic

  • fresh rosemary

  • flaky salt

  • EVOO

  1. Preheat oven to 375°. Slice the top of garlic to expose all the cloves, bake in a small oven safe dish or wrap in aluminum foil along with a few sprigs of rosemary, salt, and a drizzle of EVOO. Cover and let roast about an hour. Once finished, the garlic should be soft enough to squeeze out of the skin, and the oil aromatic from the fresh rosemary. Mix in a bowl and add some more fresh rosemary and EVOO, set aside to cool before using on the focaccia (or for dipping).

Nastassja .
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