Focaccia

Total Time:
3 hr 5 min
Prep:
20 min
Inactive:
2 hr 15 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Oh baby!


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4.9 191
This recipe came out perfect...looked just like the picture.  First time I actually enjoyed making bread.   item not reviewed by moderator and published
have made this many times Anne.....delicious!!!!   have branched out to making it with dried herbs mixed in.....you've done it again Anne, tks!!! item not reviewed by moderator and published
Did you really use 5 cups of flour with 1 3/4 cups water and 1/2 cup olive oil? I tried to follow this but after 1 1/2 cups of flour I had a dry mess. I can't imagine what 5 cups would have looked like. Did I do something wrong or are your flour measurements way off? item not reviewed by moderator and published
This recipe and your video is awesome!!! The focaccia came out sooooo delicious!!!! item not reviewed by moderator and published
The receipe is not clear on how to cool the focaccia bread. Do you leave it in the pan or remove it onto a rack? item not reviewed by moderator and published
I made this recipe doubled for a group of 25 people for sandwiches and they loved it! It dough rose beautifully and was delicious. I highly recommend. item not reviewed by moderator and published
Csn you add the ingredients in the metric system also?This looks so tasty i want to try it Thanks item not reviewed by moderator and published
Thank you. Thank you. Thank you. I love this recipe. This is the first time I made successful focaccia bread. Your demonstration was a huge help. item not reviewed by moderator and published
Thank you! This is a great recipe! I added thinly sliced red onion, oregano and a smidge of grated Parmesan cheese! It's delicious! item not reviewed by moderator and published
Love this. It's such a versatile bread. Egg and cheese sandwiches, pizza, or even with a burger. It's even great with dry herbs mixed into the dry ingredients. Or garlic. I make this about once a week. It stores well in the fridge or freezer. item not reviewed by moderator and published
Yes, you did something wrong. Not sure what, but the measurements are spot on.   item not reviewed by moderator and published

This recipe is featured in:

Winter Entertaining Guide