Focaccia Bread

Focaccia has a way of enhancing any meal. They’re easy to pick up and dunk into a tasty soup or take somewhere fun as a picnic food or snack. And it’s easy to add a little whimsy too! This flower garden theme was inspired by the Great British Baking Show!

Focaccia Bread

  • Servings: 6-8
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4-1/8 cups flour (500 g) bread flour
1-1/2 cups (360 g) water
2-1/2 T (35 g) olive oil
1 T (10 g) Diamond Crystal kosher salt
1 T (10 g) instant yeast (SAF)

Add all your ingredients to a stand mixer with the dough hook attachment. Mix until the dough comes away from the side easily (about 6 minutes altogether). Cover the mixer bowl with plastic wrap and let it sit for one hour until doubled in size.

Remove from bowl and spread into a large rectangle on the counter. Fold it into thirds lengthwise and then widthwise. (Stretch and fold) Put dough back in bowl, cover it with plastic wrap and let it sit another hour.

Oil a 9×13 sheet pan and add the dough to the pan. Using your fingers, stretch it to the edges of the sheet pan. If it resists, let it rest for ten minutes and come back to it. Much easier! Once it has been stretched to the edges, oil the top and punch it all the way through with your fingers to dimple it. Cover it again with plastic wrap and let it rise another hour.

Preheat the oven to 400°F. When the dough has finished rising, poke it in a few places with my fingers (in places that had risen higher than others), sprinkle it with 1/4 cup chopped rosemary, flaked salt (Maldon is excellent) and ground pepper.

Or if you’re in a whimsical mood, have fun adding veggies in interesting ways! Bake for 30 minutes. Cool on a rack and slice into easy-to-eat slices!

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