Focaccia Bread

I am extremely intimidated by making bread but I am trying to face my fear. I was going to make a tasty pasta for dinner and I decided to try making focaccia bread to serve with it. I wanted to keep it simple so I followed Tyler Florence’s recipe but kept the toppings to sea salt and freshly cracked pepper. While prepping the recipe I realized I didn’t have enough flour so I substituted a bit of whole wheat flour. This focaccia was fairly simple to make and turned out good. The whole wheat flour gave it a nice nutty flavor but I think it would be much tastier using all regular flour. I plan to make this again in the future using regular flour and adding different toppings, such as olives, cheese, and herbs.

Focaccia Bread:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence
 

  • 2 tsp rapid rising dry yeast
  • 1 cup warm water
  • 2 tbsp sugar
  • 2 3/4 cups of flour
  • 1 cup of whole wheat flour
  • 1 tbsp coarse salt + 2 tbsp warm water
  • 1/4 cup olive oil
  • Cornmeal for dusting
  • Olive oil to brush surface of the bread
  • Coarse sea salt, to taste
  • Freshly cracked pepper

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with warm water and sugar. Stir gently to dissolve. Let stand for 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve the salt in the 2 tablespoons of water and add to the dough mixture followed by the olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the sides and hook. Mix until the dough is smooth and elastic, about 10 minutes.

Turn the dough onto a work surface and fold over itself a few times. Form the dough into a round ball and place in a well oiled bowl, turn to coat the entire ball of dough with oil so it doesn’t form a skin.

Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2 inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes. Preheat the oven to 400 degrees.

Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil then season with coarse sea salt and freshly cracked pepper, to taste.

Bake on the bottom rack for 15-20 minutes. Serve immediately. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net


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One Response to “Focaccia Bread”

  1. 1

    Eileen — August 27, 2011 @ 12:16 am

    Just love that you show your mis en place…so helpful and all your instructions and pictures really help. Wonderful recipes. Wanting to crank up the stove even in the heat!!

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