I don’t bake very often, but this Focaccia Bread Recipe just might change that current fact. Spongy, crispy, savory, all the things you crave.
I decided to stick with a classic version for this recipe, but now that I know how to do it… I’ll totally be making different varieties. Stay tuned! I’m curious if this will work as a base for my Detroit Style Pizza… oh man, that would be delish! Or we could serve it Southern-style with these Triple Decker BLT Pimento Cheese Sandwiches. Yum. I think it would even work well in my Ham and Cheese Bread Pudding! Perfect for holiday breakfasts and family celebrations.
INGREDIENTS FOR THIS RECIPE:
Surprisingly, this only takes 6 ingredients! It takes a few hours to allow the bread to rise, but it’s totally easy and totally worth it. Here’s what you’ll need:
- Warm Water
- Active Dry Yeast
- Maple Syrup
- Bread Flour
- Course Sea Salt
- Extra Virgin Olive Oil
If needed, you can also let the bread rise in the refrigerator overnight.
WHY I LOVE FOCACCIA:
If you’re intimidated by bread making, this is the recipe for you. I use my KitchenAid to create the dough, but you can absolutely knead it together by hand. With just a few minutes of love, a sheet pan, good olive oil, and your fingers… you’ve got an amazing bread that comes piping hot out of the oven.
WHAT DO YOU SERVE FOCACCIA WITH:
- 1¾ Warm Water
- 1 package Active Dry Yeast
- 1 tbsp. Maple Syrup
- 5 cups Bread Flour
- 2 tbsp. Course Sea Salt
- 1 cup Extra Virgin Olive Oil
- 1 tbsp. Chopped Rosemary
- 1 tbsp. Chopped Thyme
- Whisk together the warm water, yeast, and maple syrup in a bowl. Set aside at room temperature for 15 minutes.
- Add the flour, 1 tablespoon of course sea salt, ½ cup olive oil, and the yeast mixture to a stand alone mixer (KitchenAid) fitted with a dough hook. Mix on a low speed until a dough forms, about 5 minutes. Scrape down the sides, if needed.
- Lightly coat a large mixing bowl with olive oil. Transfer the dough and cover with plastic wrap. Set the bowl in a warm place for 1 hour. The dough should double in size.
- Drizzle a sheet pan with ¼ cup olive oil. Transfer the dough and cover with plastic wrap. Set it back in the warm place for another hour. It should double in size again.
- Preheat the oven to 425F. Using your fingers, press the dough out to evenly fit the sheet pan. Pop any large bubbles and create holes through the dough with your fingertips.
- Sprinkle with freshly chopped rosemary, thyme, 1 tablespoon of course sea salt, and drizzle with remaining olive oil.
- Bake for 25 minutes, or until golden brown. Allow to cool slightly, then cut into portions and serve.
NOTES ON THIS RECIPE:
- The maple syrup isn’t mandatory, but I do enjoy the subtle sweetness. You could also substitute with honey or agave nectar, if preferred.
- I went traditional for this first recipe (more to come!), but feel free and get creative for your toppings! Garlic cloves, shredded cheese, parmesan, even pepperoni are all tasty options!
- If you have leftovers, I suggest wrapping them in foil and then placing in a freezer-safe bag. You can freeze them for up to 3 months. Simply remove from the bag a bake inside the foil for 10 – 15 minutes in a 350F oven. Unwrap and bake for an additional 5 – 10 minutes, or until crunchy on the exterior.
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