Fluffy Focaccia Bread
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Nothing can compare to fresh baked bread, and this focaccia bread is the perfect addition to any meal. Full of delicious flavour, it's best when dipped in olive oil and balsamic vinegar.
Prep Time: 30 min
Additional Time: 3 hrs rising dough
Cook time: 10-15 min
Yield: 1 loaf
1 1/2 tsp active dry yeast
1 tsp sugar
1 cup warm water
3 cup all-purpose flour
1 tsp salt
2 tbsp freshly minced sage or 2 tsp crushed sage
1/4 cup olive oil + 2 tbsp
Add the sugar and the yeast to the warm water and let sit for 10 min.
Add the flour to the bowl of a stand mixer and create a well in the middle. Add the water with the yeast, salt, sage and 1/4 cup of olive oil to the well. Use the dough hook to mix together all the ingredients. Add up to 1/2 cup more of flour if the dough is too sticky to handle.
Knead the dough in the mixer for 10 min. The dough should be smooth and elastic once it's been worked for long enough.
Remove the bowl from the stand mixer. Cover the dough with a moist cloth and let rise, undisturbed, for 1hr or until doubled in size.
Punch down the dough and shape it into a ball. Place back into the bowl, cover and let rise again, for 1 hr, or until doubled in size.
Line a baking sheet (or pizza pan) with parchment paper. Punch down and remove the dough from the bowl onto the parchment lined pan. Press the dough into a large square (or circle) and drizzle with the 2 tbsp of olive oil. Press your fingers into the dough to form small dents all over. Sprinkle with extra salt or herbs if desired.
Pre-heat oven to 450F. Let the oil covered dough rise for 30 min. Then transfer to the oven and bake for 10-15 min or until browned all over. Serve sliced into wedges.
Zhuzh it up!
In a shallow bowl, pour just enough olive oil to coat the bottom of the bowl. Then pour half as much balsamic vinegar into the bowl. Tear off pieces of focaccia and dip into the oil and vinegar.
Try out different herbs and toppings on your focaccia! Some suggestions include: rosemary, marjoram, cheese, pancetta, tomatoes, caramelized onions, capers or olives. The possibilities are endless!
This amazing recipe was written by Joe Famularo. Find it in the cookbook:
A Cook's Tour of Italy