I used to be so intimidated about making foccacia, actually bread in general. I finally gave in, and… how easy was that? This focaccia is my favorite home baked bread, top it with fresh rosemary, basil and sea salt.
Italian Focaccia Bread
Recipe type: Sweet and Savory Baking
- The dough:
- 2 cups all purpose flour (I have used a 50/50 all-purpose & soft whole wheat flour with good results)
- 2¼ cups whole wheat flour
- 1 tsp salt
- 4 tsp olive oil
- 2½ tsp active dry yeast
- 1 tbs sugar
- in 300 ml warm water
- For topping the dough:
- Finely chopped fresh rosemary
- Pre-heat the oven to 375F. Put the flour and in the food processor bowl, and mix to combine. Dissolve the yeast and sugar in warm water. Pour the mixture over the dry ingredients, add the olive oil, and have the food processor knead the dough until formed. You may need to adjust the flour/water quantity - we need a dough that is elastic, but not too sticky.
- Transfer to a greased bowl and let rise, covered, until doubled in size.
- When this is done, punch down to release the air bubbles, then transfer to a rectangular baking pan. No kneading is necessary, just form the shape you'd like to have. Have rise for another 20 minutes, then use your fingertips to punch holes in the dough, as in the picture. Using a brush, spread some oil on the surface on the dough, then sprinkle some salt, basil and rosemary on top.
- Bake until golden brown, then transfer to a cooling rack.