Focaccia

Recipe courtesy Wolfgang Puck

Show: Wolfgang PuckEpisode: La Brea Bakery in L.A.

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
20 min
Level:
--
Yield:
6 to 8 servings, 2 3/4 pounds

Times:

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

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Ingredients

1/2-ounce dry yeast
14 ounces water
1 tablespoon honey
1 1/2 pounds bread flour
1/2 cup extra virgin olive oil
1 tablespoon sea salt
Extra virgin olive oil, for brushing
Kosher salt, for topping
Fresh ground black pepper, for topping
Fresh thyme leaves, minced, for topping

Directions

Preheat oven to 400 degrees F.

Brush a 12 by 18-inch baking tray with olive oil. Set aside.

Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.

Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.

Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.

Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.

Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.

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Comments & Reviews

recipe Focaccia
Anonymous 08-15-2006
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Plain
Rated: 2 stars out of 5

This recipe results in regular bread. The texture is wrong, and the crust is unfitting for focaccia. Might as well call it... "White Bread with Added Oil Calories"Read more
recipe Focaccia
CHRISTINE IRMO, SC 08-09-2005
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Wonderful
Rated: 5 stars out of 5

This receipe is easy and delicious. I did not have fresh thyme on hand so I used fresh basil and oregano instead. I did not... want to make the full recipe so I cut it in half and it still came out perfect.Read more
recipe Focaccia
KIM Universal City, TX 04-28-2005
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recipes like this one are why people don't learn to cook
Rated: 1 stars out of 5

I can't speak for the quality of this bread. Because of the way the recipe was written, in pounds, ounces, and vague "use... the rest of the water" directions, rather than the conventional cups such, I had to do fraction math in my head while putting the ingredients together. I am NOT a novice cook, although new to baking bread. This recipe was so confusingly written that if I was a begginer, I might never try again. Please take another look at this nomenclature, and include cups vs. ounces and imprecise terminology, I had to throw the mixture away and did not get my hoped for warm foccacia bread.Read more
recipe Focaccia
Justin Troy, MI 04-18-2005
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light and fluffly
Rated: 5 stars out of 5

Light and fluffy. The honey activated the yeast quickly. The spinkled salt and herbs is a nice touch. We seemed to need to... bake it a bit longer, though.Read more
recipe Focaccia
MAUREEN Pittsburgh, PA 01-18-2005
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WP Gives us Another Winner!
Rated: 5 stars out of 5

Delightfully easy and delicious, a true crowd-pleaser. I have played around with flavoring ingredients and toppings... (carmelized onions, rosemary, etc), always with success. This is one of the easiest bread recipes you'll find, perfect for a beginner with yeast. Also, I use a standard jelly roll pan becaue that's what I have, so I simply add a few minutes to the baking time since I have a slightly thicker bread.Read more
recipe Focaccia
KEN Parkland, FL 01-08-2005
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Simple and versatile, great for quick pizzas
Rated: 5 stars out of 5

Easy to do and you can top it with anything. Leftovers, if there are any, make great quick pizzas.