Fabulous Focaccia

Show: Food 911Episode: Bad Bread in Las Vegas NV

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
20 min
Level:
--
Yield:
1 loaf

Times:

Prep: 1 hr 30 min
Inactive Prep: --
Cook: 20 min
Total:: 1 hr 50 min

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Ingredients

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting

Toppings:

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

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Comments & Reviews

recipe Fabulous Focaccia
mary McKinney, TX 04-01-2009
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foccacia bread
Rated: 5 stars out of 5

Terrific. My family loved it.
recipe Fabulous Focaccia
LUCIANA Mohegan lake, NY 01-28-2009
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Outstanding recipe
Rated: 5 stars out of 5

Great crunchy bread! I've made this recipe a few times usually plain focaccia just salt on the top. It is very easy, just... follow the instructions. So far I can't buy the type of bread in the store any more. This homemade one is it much better! It is a hit!Read more
recipe Fabulous Focaccia
SHANNON Garden Grove, CA 01-01-2009
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Wow!
Rated: 5 stars out of 5

I made this focaccia today to go accompany steak with cilantro herb butter, and garlic mashed potatoes. So easy to make and... so freaking tasty! I didn't put all the ingredients on, and cut back on the salt topping. The dough itself is beautiful. Maybe I'll make pizza dough out of it for tomorrow! Ciao!!Read more
recipe Fabulous Focaccia
REBECCA Corona del Mar, CA 12-09-2008
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GREAT base recipe for focaccia
Rated: 5 stars out of 5

I used completely different toppings on this, but the dough recipe/intructions are solid. I had been using Jamie Oliver's... recipe before, but this came out mych better and lighter.Read more
recipe Fabulous Focaccia
J. Bruce Ft. Lauderdale, FL 12-01-2008
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Excellent! - I use this base with many toppings!
Rated: 5 stars out of 5

I've tried several recipes, and I found this one to be not only easy, but also the texture is perfect - slightly chewy/crusty... on the outside and spongy on the inside. While the toppings shown in this recipe are delicious, I use this recipe with many different toppings, including my best ever "deep dish" pizza. Everyone raves at that! Don't forget that the humidity in your home WILL affect the amount of flour you'll need. I use just 3 cups, plus 1/2 cup while kneading (I do it by hand). I also let it rise for about an hour and a half - I found the texture was more to my liking that way. My family loves this as the bread for "gourmet" sandwiches. When I plan to use it for sandwiches, I use toppings that will compliment the filling. We even use it as the bun to make grilled hamburgers seem more special! And if there is ever any left, I split it, butter the inside, then lightly toast it on the grill, or cube it to make croutons.Read more
recipe Fabulous Focaccia
Linda Greensboro, NC 10-18-2008
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GREAT
Rated: 5 stars out of 5

This is the best. I did change it up a little. Added chopped pepperoni, chopped provolone cheese and oregano to the dough... mix, rather than as toppings and just brushed with olive oil before baking because of salty ingredients. Also left it a little thicker than Tyler did. I'm sure it's equally good the original way, but I've got to say this is the best bread I've ever made. Great recipe and method. Thanks Tyler.Read more