Garden Focaccia Bread
Directions
- 1Combine the first cup of warm water with yeast and sugar. Mix to combine and set aside for about 5 minutes or until it looks foamy.
- 2Place the water/yeast mixture in the bowl of a stand mixer with the bread hook attached.
- 3Add in about 1 cup of flour and mix on low until combined.
- 4Add in the rest of the water, olive oil, salt, and half of the remaining flour. Mix on low until combined.
- 5Continue adding flour while mixing on low until the dough pulls away from the sides of the bowl. If it's still too sticky, add in a couple more tablespoons of flour until it comes together.
- 6Keep mixing on low until the dough develops enough gluten that when you touch it, it bounces back.
- 7Place the dough into a bowl with about a tablespoon of olive oil. Cover with plastic wrap and let it rise in a warm place for 1-2 hours or until it has doubled in size.
- 8Pour olive oil into a 12"x17" sheet pan so there is a thin layer of oil covering the entire bottom of the pan.
- 9Put some olive oil on your hands to prevent sticking and pull the focaccia dough out of the bowl. It will be very loose. Lay it in the pan and begin stretching it.
- 10Cover with plastic wrap and place in the fridge overnight to develop flavor.
- 11Take the bread out of the fridge and let it warm for 30 minutes before baking. Dimple the surface with oiled fingers.
- 12Drizzle a good amount of olive oil onto the top of the bread until the dimples have a little oil in them. Sprinkle flakey salt on top.
- 13After the focaccia has risen for 30 minutes, decorate the top any way you like with veggies, herbs, and meats.
- 14Brush veggies and herbs with oil to prevent burning.
- 15Bake at 450ºF for 20-25 minutes or until nice and golden.
Ingredients
- 2 cups warm water
- 1 T granulated sugar
- 7 grams active dry yeast
- 0.25 cup olive oil
- 1 tsp salt
- 1 T flakey salt
- 5 cups bread flour or all-purpose flour, spooned and leveled
- 0.5 cup olive oil for the pan and for drizzling on top of the focaccia after rising
- 2 T fresh rosemary, chopped
- Veggies, herbs & meats for topping
Equipment
stand mixer with bread hookplastic wrapbowl12"x17" sheet pan
Tips
- Use olive oil on your fingers to prevent sticking when stretching the dough.
- Brush veggies and herbs with oil to prevent burning during baking.
- Get creative with your focaccia art.
- If using active dry yeast, it may take longer for the dough to double in size.
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