Breads & Bakingnatashaskitchen5.0
Focaccia Bread
Focaccia Bread with a crisp crust, airy soft center, and mouthwatering garlic rosemary topping. Learn how to make easy Focaccia (no need to wait overnight), and it freezes well.
👥 12 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min🔥 Cook: 25 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●measuring cup
- ●bowl
- ●mixing bowl
- ●whisk
- ●wooden spoon
- ●pan
📝 Preparation Steps
1
Proof the yeast: Pour warm water into a measuring cup and stir in 1 tsp honey. Stir in yeast and proof for ⏱️ 7-10 minutes or until the surface is foamy.
cups warm water (105-115 F)1 1/2water2 Tbsphoney1 tsp
2
Make the Dough: In a large mixing bowl, whisk together flour and 1 1/2 tsp salt. Pour in your yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough mass forms. Add 1 Tbsp olive oil and use your hands to work the oil into the dough until fully absorbed. Cover bowl with plastic wrap and rest at room temperature for ⏱️ 30 minutes, until visibly puffed.
tsp salt1/2
3
Make the Topping: In a small bowl, combine 2 Tbsp oil, 2 Tbsp water, minced garlic, rosemary, and 1/2 tsp salt. Whisk vigorously until well combined and set aside
cups warm water (105-115 F)1 1/2water2 Tbspgarlic (minced)2 clovestsp salt1/2
4
Develop Gluten: Once dough is rested, use the stretch and fold method to develop gluten strands (see video for a demonstration). Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest ⏱️ 30 minutes at room temp. Perform 3 more stretches and folds, letting it rest covered for ⏱️ 30 minutes each time. Right after the last stretch and fold, transfer to an oiled baking pan.
cups warm water (105-115 F)1 1/2water2 Tbsp
5
Mold to the Pan: Pour 1/4 cup extra virgin olive oil into a NON-STICK 9x13 baking pan to coat the bottom. Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If it has difficulty stretching, cover and let it rest ⏱️ 15 minutes before working dough to the edges. Cover and proof ⏱️ 45-60 minutes until well risen and puffy.
cup + 1 Tbsp extra virgin olive oil (divided (for the dough and pan))1/4extra virgin olive oil2 Tbsp
6
Create Dimples: Dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. It should be a quick motion, like pushing keys on a piano. Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.
cups warm water (105-115 F)1 1/2water2 Tbsp
7
Add Toppings and Bake: Re-whisk the topping if it has separated then drizzle evenly over the top. Sprinkle kosher salt or flaky sea salt over the top of the bread and bake at 450˚F for ⏱️ 22-25 minutes until golden brown (we prefer ⏱️ 25 minutes for a crisp edge). Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest ⏱️ 10 minutes before slicing. Cut into squares to serve or slice lengthwise for sandwiches.
Nutrition Facts
calories
217 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
584 mg
protein Content
4 g
carbohydrate Content
31 g
saturated Fat Content
1 g
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