Focaccia

 This is our new favorite focaccia bread.  It takes just under 3 hours from start to belly, with most of that time hands off.

Focaccia

makes a lot

500g bread flour

2 tsp salt

14g yeast

40ml olive oil

400ml lukewarm water (no hotter than 110)

 

olive oil for pans 

herbs, garlic, pesto, salt (we like warmed olive oil with garlic and herbes de provence and salt) 

Add everything to the stand mixer and mix on low for 5 mins. It's a sticky dough.

Generously oil two 8x8 tins. Place dough into the tins and press/stretch so it covers most of the base and the corners.  Cover with an oiled wrap and let rise for 40-60mins until doubled in size.

Heat oven to 460. 

Press any desired toppings into the dough with your fingertips. Cover with oiled wrap again and let rise for 30-60mins.

Drizzle with a little oil and bake for 15 mins until risen and golden.

 

Best focaccia bread

Update: we have a new favorite but I'll keep this one here anyway. 

We love this bread!  It's a simple bread so it's great for beginner bread bakers but the taste is awesome.  We even like it for egg sandwiches.

Best Focaccia Bread
makes 2 big loaves, so you might want to freeze half or just make a half recipe

2 cups lukewarm water
1 tablespoon sugar
1 tablespoon instant yeast
1 tablespoon salt
2 tablespoons olive oil
1/2 cup semolina flour
4 1/2 to 5 cups Flour
2 tablespoons herbes de Provence
2 tablespoons olive oil, for the pan
kosher salt
Add-ins: kalamatas, basil, parm, garlic, pesto

Combine the water, sugar, yeast, salt, and olive oil, stirring to dissolve the sugar and
yeast in a stand mixer with the dough hook.

Stir in the semolina, then the flour, and the herbs. Knead the dough for about 3-5 minutes, until it's smooth and pulls away from the sides of the bowl. It'll be quite soft. Add more flour a
tablespoon at a time, if needed.

Place the dough in a lightly oiled bowl and turn the dough on all sides to coat with oil. Cover it loosely with plastic wrap, and let it rise for 90 minutes in a warm place, or until doubled in size.

Gently deflate the dough by pressing lightly.  Turn it out onto a lightly floured counter; it should feel like a big marshmallow.  Add in your add-ins now by kneading the dough lightly.

Lightly grease two 8" or 9" round cake pans (pie plates work out too), and drizzle 1 tablespoon
olive oil into each pan, brushing it across the bottom.

Divide the dough in half and gently shape it into rounds. Place into the prepared pans, cover the pans, and let the dough rise for 45 minutes in a warm place, until puffy.

Preheat your oven to 425°F.

Use your fingertips to gently but firmly dimple the dough,  Sprinkle the top with a little kosher salt and additional herbs if you like. Drizzle with olive oil.

Bake the focaccia in the middle of the oven for about 30 minutes, or until it's lightly browned and baked through. It should be brown and crispy on the bottom.

Let cool on a rack slightly before cutting.  We like to cut it in triangles and then slice in the middle for egg sandwiches.  It's a great bread for soup, but also just for snacking.