Easy Traditional Focaccia Bread
Make this Italian classic flat bread for lunch, as an appetizer.
Yield: 8 people
Cost: $6
Equipment
- A large bowl, clean towel, a baking tray with either parchment paper or a silicone mat
Materials
Yeast mixture
- 2 cups of warm filtered water
- 1 tbsp of sugar or agave syrup
- 1 tbsp of yeast
- 2 Tbsp olive oil
- 4.5 cups of all-purpose flour
- 1 tbsp sea salt
- 1 tbsp garlic powder
Toppings
- 2 cups of thick tomato sauce
- 2-3 garlic cloves
- 3 Tbsp capers
- fresh rosemary sprigs
- 1-2 tbsp dried oregano
- Sea salt & pepper
Instructions
Prepare the yeast & dough
- Take 2 cups of warm water and 1 tbsp of sugar and mix to dissolve the sugar. Add 1 tbsp of yeast.
- Mix again and set aside for 10-15 minutes or until it has doubled.
- Add 2 tbsp of olive oil and gently mix.
- In a large bowl, measure 4.5 cups of all-purpose flour, 1 tbsp sea salt, 1 tbsp garlic powder. Whisk around to mix everything. Make a well and pour the yeast liquid in the center.
- Using a spatula at first, gently mix the flour into the liquid.
- When most of the liquid has been absorbed, using your hands, start kneading your dough for 2-3 minutes.
- Once you feel the dough is fairly smooth (you may need to sprinkle a little flour in the process), oil a bowl with some olive oil. Place the dough inside, move it around the bowl so that all sides of the dough are lightly oiled and cover with a clean kitchen towel.
- Set a timer for 1 hour.
- While the dough is rising, you can prepare the herbs and/or sauce you will place on top. I love to use my favorite tomato sauce, some capers, lots of garlic cloves, fresh rosemary.
- Once the hour is over, the dough should have doubled in size and be full of air.
- Wash your hands and dry them. Punch the dough to release some of the air.
- Then hold the dough and gently stretch it (no need to spin it over your head like a pizza!)
- Have the baking tray nearby and as you being to have a flatter dough, place it down onto the sheet.
- Gently press down from the center towards the edge until you have no lumps and a pretty even surface. The dough may pull back a little, just push it back until it holds and fills the whole tray.
- The whole surface should have finger indents all over. The holes will hold the sauce and seasonings and ensure that the top remains soft and tasty.
Prepare the toppings
- Add 2 cups of tomato sauce and spread it evenly. Add fresh slivers of garlic so that there is one in every square.
- Generously dot with capers, fresh rosemary and/or oregano and finish with a few pinches of sea salt.
- Set it aside for 15-20 minutes and set a timer.
- Turn the oven on to 425 degrees F.
- When the 20 minutes are over, you should see a slight expansion of your uncooked focaccia and it is time to put it in the oven.
- Bake for 20 minutes until the bottom is hard and the top is still soft. Watch the oven to make sure that you don't overbake it because it will dry the top and not be as good.
- Let the focaccia completely cool down. You can then cut it in squares and place it in a ziploc bag and refrigerate it. Pan fry squares to toast the bottom and serve for lunch with a nice salad. Yum!
Notes
Other popular toppings
Fresh basil leaves, kalamata olives, sundried tomatoes chunks, artichoke hearts, etc.