Easy Focaccia Bread
PREP 1hr 40mins
COOK 20mins
TOTAL 2hr
Ingredients:
1/2 cup (120ml) extra-virgin olive oil
2 garlic cloves, finely minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon fresh ground black pepper
1 cup (235ml) lukewarm water (110°F to 115°F)
2 ¼ teaspoons instant yeast, one 1/4-ounce packet
1/4 teaspoon sugar, honey, or maple syrup
2 ½ cups (325g) all-purpose flour
1 teaspoon fine sea salt
Directions:
Combine olive oil, minced garlic, thyme, rosemary, and black pepper in a cold medium skillet. Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic. You are not looking to add color to the garlic. Keep the temperature low and remove the skillet from the heat before the garlic browns. Set aside and allow to cool.
In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let it sit for 5 minutes.
Add 1 cup of the flour and 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer it to a floured board and knead 10 to 15 times until smooth (see video for reference).
Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let it rise at room temperature until doubled in size, for 1 to 2 hours. (See tips below if you’d prefer to proof the dough overnight in the fridge.)
When the dough has doubled in size, preheat the oven to 450°F (232°C).
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9 x 13-inch rimmed baking sheet. See the tips below for other pan sizes.
Transfer the dough to the baking sheet, then gently press it into the pan. Use your fingers to dimple the dough, then drizzle the top with the remaining garlic-olive oil mixture. Let the dough rise for 20 to 30 minutes until it puffs slightly.
Bake until golden brown, 15 to 20 minutes, and then let the baked focaccia bread cool completely on a wire rack.
Notes:
Storing focaccia: Baked focaccia lasts at room temperature for 2 days. Keep it in an airtight container so that it does not dry out. For long-term storage (longer than 2 days), freeze your bread. Freeze your baked and cooled focaccia bread in an airtight bag or container for up to 1 month.
Overnight focaccia: For the first rise, proof the dough in the refrigerator instead of at room temperature. Oil the dough, place it in a bowl, cover it with plastic wrap or a sealed lid, and leave it for at least 12 hours and up to 3 days. When ready to bake, leave on the counter for 2 hours to warm up. Then dump the dough onto your oiled baking pan and follow the 2nd proof and baking directions in the recipe above.
Pan sizes: We call for a 9 x 13-inch rimmed baking sheet. If you do not have this, use a 9 x 13-inch rimmed baking dish with taller sides. For thicker focaccia bread, use a 9-inch round pie dish/cake pan or 9-inch square baking pan (baking time will be a few minutes longer).
Yeast: Use instant yeast or active dry yeast in this recipe. Directions are the same for both. I prefer instant yeast when making bread since it’s usually more active and bubbly.
Nutritional Facts:
The nutrition facts provided below are estimates.
Nutrition Per Serving Calories 144 / Total Fat 7.8g / Saturated Fat 1.1g / Cholesterol 0mg / Sodium 156.6mg / Carbohydrate 16.6g / Dietary Fiber 0.9g / Total Sugars 0.1g / Protein 2.4g
Recipe courtesy of Inspired Taste.net
