Flaky, salty, and almost a pastry like bread crust with a soft center that is airy and filled with garlic. This recipe is a masterpiece I have worked on, and I am proud to release it to the world!
Ok that does sound like it’s very important and it is! I have been baking and cooking my whole life and am somewhat of a perfectionist when it comes to executing my dishes. This recipe is my interpretation of the classic Italian version.
Focaccia –
A flat oven-baked Italian bread that is similar in style to pizza dough. It can be used as a side to many meals or sandwich bread, (which is one of my favorite ways to enjoy) Focaccia is often served as breakfast, dipped in lattes or as a table bread with wine. It really can be used in so many forms. My favorite still is right out of the oven with a fresh pour of olive oil. Nothing better!
I know baking can seem intimidating but if you follow closely, I will do my best to explain every step and before you know it you will be a master.
Let’s get started!
Classic Focaccia Bread
Delicious one day salty Italian treat with garlic and rosemary.
Servings: 10 servings
Ingredients
- 1 packet Rapid rise yeast
- 1 1/3 cup hot water at 110°
- 2 tsp sugar
- 1/4 cup olive oil plus lots more for drizzling
- 3 1/2 cups All purpose flour
- 3 cloves garlic, minced
- 4-5 tsp coarse cut or flaky kosher or sea salt
- 1 sprig rosemary, minced
Instructions
- The first thing I like to do is get all of my ingredients out and ready to use. Chop the garlic and rosemary. Set aside.
- Get all flour, sugar, and oil measured out and ready to use.
- The next step is to measure out the water. 1 1/3 cups at 110° You can boil or simply pop into the microwave. Use a thermometer to measure the temp. If it is too hot, no biggie, just let it sit and cool. In the meantime let's get ready to make the dough.
- If you will be using a kitchen aid attach the dough hook. If you are working by hand, take out a large mixing bowl, and spoon.
- Pour the sugar in the bowl or mixer. Add the water, then the yeast packet. Stir to combine. Let set for 10 minutes. It will look frothy like pictured.
- THIS NEXT STEP IS FOR KITCHEN AID USERS, if you are mixing by hand skip to the step below. Now that the yeast is ready to go, turn the mixer on with the dough hook attachment in place on low speed. Slowly start pouring in the flour and oil. After it is all incorporated bump the speed to med-low. Let it mix for 5 minutes. If you see the dough is sticking to the bowls sides add a tablespoon or 2 of olive oil to get it to stop from sticking.
- HAND MIXING INSTRUCTIONS If you are mixing by hand the next step after the yeast is ready will be to add the oil into the bowl and mix. Slowly start adding in the flour and mixing as you go. It will get harder and harder. After all the flour is incorporated turn the dough onto a floured surface and knead for 8-10 minutes or until it is completely smooth.
- EVERYONE'S NEXT STEP from here out all instructions will be the same.
- After you have mixed the dough and achieved a smooth texture, form into a ball. It doesn't have to be perfect.
- Sprinkle a small amount of flour on a work surface and place the dough ball down on top.
- On the top of the dough we are now going to add the flavor! On top of the dough sprinkle the garlic and 1 1/2 tsp of salt, like pictured below.
- Fold the dough onto itself and knead until the salt and garlic are mixed in well. About 2 minutes of kneading and the dough is smooth.
- Pick up the dough ball and pinch the bottom until it forms a smooth ball. Place on a floured surface.
- Now cover with a kitchen towel and let is rest for 15- 30 minutes.
- While the dough is resting on a baking sheet (I like to line with foil) we are going to drizzle 2 teaspoons of olive oil and 1/2 teaspoon of salt.
- After the 15-30 minutes is up. Turn the dough onto the baking sheet. With your fingers start to press out onto the pan. Flip over and continue pressing into the pan getting all the delicious oil and salt on the dough. Drizzle more oil on the top of one side and rub dough.
- You can leave the dough exposed or cover with a tea towel.
- Set a timer for 40- 60 minutes and let the dough do its thing. 60 minutes will get a fluffier bread.
- When time is up, set the oven to 400°Then mix the brine. This is key to achieving the perfect top crust. In a small bowl mix 1/4 cup of lukewarm water and 1 teaspoon of salt. Set aside.
- Almost done, hang in there. This part is where we create those beautiful pockets that soak up the oil and salty wonderfulness. On the pan using all 10 fingers, from one end of the dough start to press up and into the dough. Don't be shy get in there and make good divets.
- You will continue this all over the dough, working from top to bottom and pressing upwards. I like to leave a bit of a crust but you can press all the way to the edge if you like.
- Ok now that you have pressed all the holes pour the brine onto the dough. Shaking the pan if needed to get the brine all over and evenly spread. Also notice the dough does not need to reach all corners of the pan. Just try to get it even.
- Sprinkle the dough with the chopped rosemary and some sea salt. Just a bit of salt.
- Pop in the oven for 25-30 minutes or until you reach a golden brown crust.
- Cut and ENJOY!
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[…] Classic Focaccia Bread […]
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