In April of 2021 I decided that I wanted to learn how to make focaccia. I had been in quarantine for just over a year when my feed had suddenly been bombarded by photos, videos, and seemingly over complicated recipes for this dish. I handled this how any sane person would: by researching focaccia recipes for two weeks before finally deciding to use the first recipe that shows up when you google “focaccia recipe”.
Over the past 10 months, this recipe has become a staple in my home. It is my “go-to” for dinner parties, food gifts, meal prep, etc. What sets it apart from others is the fact that it can be made in about 3 hours, compared to others that require the dough to rest overnight or longer. One thing that I love about it is the fact that it is so easily adjustable. You can add new toppings or spices to the bread without having to adjust the recipe in any major ways.
The original recipe can be found here: Easy Rosemary Garlic Focaccia Bread
Here is the recipe with my adjustments:
Ingredients:
0.5 cup + 1 tbsp Extra Virgin Olive Oil (plus extra for oiling bowl)
3-4 Garlic Cloves, Minced
1 tsp Dried thyme
1 tsp Dried Rosemary
0.25 tsp Fresh Ground Black Pepper
1 cup Warm Water
2.25 tsp Active Dry Yeast (1 Packet) OR Instant Yeast
0.25 tsp Honey
2.5 cups All-Purpose Flour
1 tsp Salt
Flaky Salt (optional)
Recipe:
- In a small pot, combine olive oil, garlic, rosemary, thyme, black pepper, and any other herbs/additions (see “tips”). Heat the oil mixture over low heat, stirring occasionally until aromatic (5-10 minutes).
- In a large bowl, combine warm water, honey, and yeast. Stir and let sit for 5 minutes.
- Add 1 cup of flour and 1/4 cup of the oil mixture to the bowl with yeast and honey. Stir a few times, just until the flour is moistened. Let sit for another 5 minutes.
- Stir in the remaining flour and salt. When a shaggy dough comes together, transfer to a clean, floured surface and knead until smooth.
- Transfer the dough to a large oiled bowl (I like to use the same one used for mixing the dough). Cover with saran wrap or a damp towel. Let rise for 1 hour if using active dry yeast or 45 minutes if using instant yeast. (Dough will rise best if in a warmer area of your kitchen).
- Preheat the oven to 450 degrees Fahrenheit.
- Use two tablespoons of the remaining oil mixture to oil a 9×13 inch rimmed baking sheet.
- Transfer the dough to an oiled baking sheet and press it down into the pan. Use fingers to dimple the dough and drizzle the remaining oil mixture over the top. Let the dough rise for 20 minutes, or until it puffs slightly. Sprinkle flakey salt over (optional).
- Bake until golden brown, 15-20 minutes.
- Cool focaccia on a wire rack, cut into slices, and serve.
Tips:
- After taking out of the oven, let the focaccia sit for 5-10 minutes in its dish. This will help it absorb any leftover olive oil in the dish, ensuring that your bread does not dry out.
- Leftover focaccia can be stored for 2 days in a well-sealed container in the fridge. Focaccia can also be frozen to keep for longer.
- Toppings that can be put on top of focaccia:
- Sliced cherry tomatoes
- Thinly sliced rings of onion
- Garlic cloves
- Olives
- Thinly sliced bell peppers
- Chives
- Basil
- Mozzarella or Parmesan Cheese
I hope you try this recipe out!
Sources: 1, Featured Image