Kids Can Bake: Focaccia Bread

There's nothing more satisfying than making bread from scratch. Turn your kitchen into a lab, and let the kids watch yeast bubble and dough[ rise as they participate in the experiment. For both little and big kids: Let them help measure, stir and knead.]

Total Time:
2 hr 45 min
30 min
1 hr 50 min
25 min

10 to 12 servings

  • 1 teaspoon sugar
  • One 1/4-ounce packet dry active yeast (2 1/4 teaspoons)
  • 3 cups all-purpose flour, plus more for dusting and kneading
  • 1 cup whole wheat flour
  • 2 teaspoons kosher salt
  • 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling
  • Flaky sea salt, for sprinkling
  • Special equipment: an 11-by-17-inch baking sheet

  • Put 1 1/2 cups warm water (about 110 degrees F) and the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes.

  • Meanwhile, whisk together both flours and the kosher salt in a medium bowl.

  • Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer to a work surface dusted with all-purpose flour, and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes.

  • Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour.

  • Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your fingers. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes.

  • Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with sea salt. Bake until golden brown, 20 to 25 minutes. Let cool in the pan on a cooling rack. Serve warm or at room temperature

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Note: Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

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    Cooking with Kids