Focaccia Bread recipe is ultra-comforting and delicious.
- 1 1/3 cup warm water (about 110°F)
- 2 teaspoons sugar or honey
- 1 (0.25 ounce) package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons flaky sea salt, plus extra for sprinkling* or fresh vegis
- 2 sprigs fresh rosemary or fresh vegis to top
- Proof the yeast. Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- Knead the dough. Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
- First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
- Second dough rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
- Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
- Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
- Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm. Or add fresh vegis and decorate before putting in the oven.
To knead the dough by hand: Complete step 1 in a large mixing bowl. Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky. Continue on with the recipe as directed.
Bread thickness: Best on thicker side. But if you prefer yours thinner, just roll it out a little more. It will rise up considerably while baking.