Focaccia for the Masses

Recipes & Food
Focaccia bread recipe

Everyday Fancy Bread

Focaccia bread has an image problem. People think it’s difficult to make and, therefore, is a luxury found only at specialty bakeries and Italian restaurants. Yet it’s simple to make (as breads go) and doesn’t require a highly calibrated oven, expert-level kneading techniques, or special ingredients. All you in need are a few ingredients and workable fingers. So enjoy the pleasure of focaccia bread any day of the week.  

Music accompaniment

“Violin Concerto in D minor, Op. 47 of Jean Sibelius” by Ray Chen

Ray Chen violin, Chopin's Sibelius

Ingredients

  • 1¾ cups warm water 
  • 2 teaspoons cane sugar
  • 1 package active dry yeast 
  • 4 cups bread purpose flour 
  • 2 teaspoons sea salt
  • Extra-virgin olive oil (use the good stuff)
  • Flaky sea salt
  • Fresh rosemary (chopped)
  • Olives (chopped)

Make Dough

  • In your mixer bowl, add water and sugar to bowl (water must be  warm to activate yeast)
  • Add yeast on top and lightly stir (wait a few minutes until yeast foams and bubbles on top)
  • Add flour (bread flour, but all purpose will do) and salt
  • Mix on low with bread hook until dough separates from sides and gathers on hook
  • Add olive oil (2-3 Tbsp) into large bowl (or use the same mixer bowl)
  • Knead dough and add to bowl, roll in the  oil.  
  • Cover the bowl with a damp (not too wet) cloth for 90 minutes
  • Brush a 9 x 13-inch baking sheet with oil (even if it’s non-stick)
  • Add dough to sheet and stretch to the corners (it’ll bounce back but keep stretching to get as flat as possible to the edges)
  • Cover sheet with damp cloth again for 40-50 minutes
  • Chop rosemary and olives
  • When ready, drizzle olive oil over top of dough and poke your fingers through the dough to make indentations
  • Sprinkle olives, rosemary, and flaky sea salt over the top

Bake

  • Add sheet to center rack of preheated oven at 425
  • Bake for 20-30 minutes
  • Check at 20 minutes – when edges are brown, it’s done
  • Cool until ready to slice

Serve

  • Transfer to a cutting board and slice generously.
  • Slice into wedges to go with main dishes, length-wise for sandwiches, and long strips for dipping.
  • Focaccia is great on its own or served with saucy dishes, simple soups, dips and pâtés, and wine (red or white).