Basic Focaccia Recipes

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BASIC FOCACCIA RECIPE (AND EVERYTHING YOU WANT TO KNOW ABOUT FOCACCIA!)



Basic Focaccia Recipe (and EVERYTHING you want to know about focaccia!) image

Easy to follow Basic Focaccia Recipe with history and background of this delicious Italian bread. One of the most comprehensive articles on Focaccia!

Provided by Azlin Bloor

Categories     Breads and Rotis

Time 14h50m

Number Of Ingredients 11

200 g bread flour
250 ml water
¼ tsp dry active yeast
4 Tbsp water
1 tsp dry active yeast
130 g bread flour
½ Tbsp salt
4 Tbsp EV olive oil
5 Tbsp EV olive oil
1 tsp salt flakes (preferably Maldon)
1 sprig rosemary leaves (picked)

Steps:

  • Mix the flour, water and yeast in a roomy bowl and whisk with a wooden spoon to mix well.
  • Cover with clingfilm and leave in the kitchen overnight. If you are not starting about 12 hours after mixing the poolish, place the poolish in the fridge until you need it, but no more than 4 hours.
  • Dissolve the yeast in the water in your mixing bowl, a wooden spoon is best for this, it'll only take 20 seconds or so.
  • Add the poolish, flour, followed by the salt, in that order.
  • Using a dough hook, mix the ingredients on low until the flour is no longer "flying". Then increase to high (5 on my Titanium Chef) and mix for 8 minutes, until the dough is beginning to pull away from the sides. That means that it is stretching slightly, all around, while sticking to the sides. Scrape down the sides in the fir couple of minutes, if you have to.
  • Lower the speed to low and drizzle in the 4 Tbsp of oil, while the dough hook is still moving.
  • Increase the speed back up to high and mix for 3-5 minutes. At around the 3 minute mark, you will hear loud slapping sounds coming from your food mixer. Go take a look. If the dough is moving around in practically a ball shape, it is done. You can proceed with the next step.
  • Tip the dough into a large, lightly greased bowl. Use a spatula to help it away from the mixing bowl, it should just come away easily.
  • Cover with a damp tea towel and leave to rest for 1 hour.
  • Line your baking tin with baking paper if it's not non stick. Just in case!
  • When the hour is up, tip the wet, risen dough into the middle of the tin. Lightly cover with clingfilm and leave to rise for 30 minutes.
  • At the end of 30 minutes, drizzle 1 tablespoon of olive oil all over, and push the focaccia dough, starting from the middle, to fit the tin. It should already be almost covering it anyway. Let the dough rest for another 20 minutes. Don't be tempted to pop those bubbles, apart from the ones you naturally touch as you are spreading the dough. We want those bubbles in our bread dough.
  • Preheat the oven to 240˚C/475˚F.
  • At the end of those 20 minutes, using the tip of your fingers, poke your dough all over to create dimples. Don't worry too much if you don't get pronounced dips.
  • Drizzle another 2 tablespoons of olive oil, and scatter the rosemary all over. Finish off with a sprinkle of the salt flakes.
  • Bake on the middle shelf for 25-30 minutes, until the top is a beautiful golden brown and crispy.
  • Take it out of the oven, leave it to rest for 10 minutes, before cutting into squares. Before cutting, you can drizzle the final 2 tablespoons of oil all over, if you like, which will give a wet feel to some part of the focaccia. I do it, but its a matter of taste.

Nutrition Facts : Calories 306.6 kcal, Sugar 0.1 g, Sodium 227.8 mg, Fat 17.7 g, SaturatedFat 2.5 g, Protein 5.4 g, Fiber 1.3 g, ServingSize 1 serving

EASIEST FOCACCIA RECIPE



Easiest Focaccia Recipe image

Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.

Provided by MORTICIA_ADDAMS

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 50m

Yield 4

Number Of Ingredients 6

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt

Steps:

  • In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat oven to 475 degrees F (245 degrees C).
  • Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
  • Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 49.4 g, Fat 7.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 147.6 mg, Sugar 1.2 g

FOCACCIA



Focaccia image

Provided by Anne Burrell

Categories     side-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 6

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Steps:

  • Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  • In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  • Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  • Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  • Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
  • Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
  • Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  • Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
  • Oh baby!

BASIC FOCACCIA



Basic Focaccia image

Although the making of this recipe is spread over two days, the actual hands-on time is quite short. After you mix the dough, it rises overnight in the refrigerator, where the cold slows yeast activity dramatically. This is the key to truly flavorful focaccia.

Provided by Peter Reinhart

Categories     Side dishes

Yield Yields a 13x18-inch loaf; 12 to 15 pieces.

Number Of Ingredients 7

1 lb. 9 oz. (5-1/2 cups) unbleached bread flour
2-1/2 cups cold water (about 55°F)
2 Tbs. plus 1 tsp. granulated sugar (1 oz.)
2 tsp. table salt or 3-1/2 tsp. kosher salt (1/2 oz.)
1 packet (1/4 oz.) instant yeast (also called quick-rise, rapid-rise, or fast-rising yeast)
10 Tbs. extra-virgin olive oil
Sea salt or kosher salt for sprinkling

Steps:

  • The day before baking, mix the dough and let it spend the night in the refrigerator. Combine the flour, water, sugar, salt, and yeast in the large bowl of a stand mixer (use the paddle attachment, not the dough hook). Slowly mix until the ingredients form a ball around the paddle, about 30 seconds. Switch to the dough hook and mix on medium low for another 3 minutes. Stop the machine to scrape the dough off the hook; let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until it's relatively smooth. At this point, the dough will resemble melted mozzarella and be very sticky. If you stretch a small piece, it will barely hold together.
  • Coat a bowl large enough to hold the dough when it doubles in size with 1 Tbs. of the olive oil. Transfer the dough to the bowl and rotate the dough to coat it with the oil.
  • Hold the bowl steady with one hand. Wet the other hand in water, grasp the dough and stretch it to nearly twice its size.
  • Lay the stretched section back over the dough. Rotate the bowl a quarter turn and repeat this stretch-and-fold technique. Do this two more times so that you have rotated the bowl a full 360 degrees and stretched and folded the dough four times. Drizzle 1 Tbs. of the olive oil over the dough and flip it over. Wrap the bowl well with plastic and refrigerate it overnight, or for at least 8 to 10 hours.
  • Remove the bowl of dough from the refrigerator and start shaping the focaccia 3 hours before you intend to bake it (2 hours on a warm day). The dough will have nearly doubled in size. Cover a 13×18-inch rimmed baking sheet with parchment or a silicone baking mat and coat the surface with 2 Tbs. of the olive oil.
  • Gently slide a rubber spatula or a dough scraper under the dough and guide it out of the bowl onto the center of the pan. The dough will sink beneath its own weight, expelling some gas but retaining enough to keep an airy gluten network that will grow into nice holes.
  • Drizzle 2 Tbs. of the olive oil on top of the dough. (Don't worry if some rolls off onto the pan; it will all be absorbed eventually.)
  • Dimple the entire dough surface, working from the center to the edges, pressing your fingertips straight down to create hollows in the dough while gently pushing the dough down and out toward the edges of the pan. At first you might only be able to spread the dough to cover about one-half to three-quarters of the pan. Don't force the dough when it begins to resist you. Set it aside to rest for 20 minutes. The oil will prevent a crust from forming.
  • After letting the dough rest, drizzle another 2 Tbs. olive oil over the dough's surface and dimple again. This time, you will be able to push the dough to fill or almost fill the entire pan. It should be about 1/4 to 1/2 inch thick. If it doesn't stay in the corners, don't worry; the dough will fill the corners as it rises.
  • Cover the dough loosely with oiled plastic wrap, put the pan on a rack to let air circulate around it, and let the dough rise at room temperature until it's about 1-1/2 times its original size and swells to the rim of the pan. This will take 2 to 3 hours, depending on the temperature of the room. Thirty minutes before baking, heat your oven to 475°F.
  • Just before baking, gently remove the plastic wrap and sprinkle a few pinches of sea salt or kosher salt over the dough. Put the pan in the middle of the hot oven and reduce the heat to 450°F. After 15 minutes, rotate the pan to ensure even baking.
  • Check the dough after another 7 minutes. If it's done, it will be golden brown on top and, if you lift a corner of the dough, the underside will be golden as well. If not, return the pan to the oven for another 1 to 2 minutes and check again.
  • Set a cooling rack over a sheet of aluminum foil or parchment (to catch drippings). Use a metal spatula to release the dough from the sides of the pan. Slide the spatula under one end of the focaccia and jiggle it out of the pan onto the rack. If any oil remains in the pan, pour it evenly over the focaccia's surface. Carefully remove the parchment or silicone liner from beneath the focaccia. Let cool for 20 minutes before cutting and serving.

Nutrition Facts : Calories 250 kcal, Fat 80 kcal, SaturatedFat 1 g, TransFat 9 g, Carbohydrate 36 g, Fiber 1 g, Protein 6 g, Sodium 310 mg, UnsaturatedFat 8 g

FOCACCIA



Focaccia image

Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 tablespoon honey
3 cups (375 grams) all-purpose flour
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1 teaspoon flaky sea salt, optional

Steps:

  • In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

CLASSIC FOCACCIA



Classic Focaccia image

Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).

Provided by Amelia Nierenberg

Categories     breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish

Time 30m

Yield One 9-by-13-inch pan

Number Of Ingredients 7

3 1/4 cups/415 grams all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon active dry yeast
1 3/4 cups/420 milliliters warm water
4 tablespoons extra-virgin olive oil, plus more for greasing
1 1/2 teaspoons coarse sea salt
Whole or chopped fresh rosemary leaves, dried oregano, fennel seeds, herbes de Provence or other dried herbs, for garnish (optional)

Steps:

  • In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
  • When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
  • Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
  • Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)

FOCACCIA



Focaccia image

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Provided by Liberty Mendez

Categories     Side dish

Time 45m

Yield Serves 12

Number Of Ingredients 6

500g strong bread flour , plus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil , plus extra for the tin and to serve
1 tsp flaky sea salt
¼ small bunch of rosemary , sprigs picked

Steps:

  • Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
  • Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
  • Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
  • Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium

BASIC FOCACCIA



Basic Focaccia image

Few breads are simpler to make. Focaccia essentially involves preparing a type of pizza dough, rolling it out, topping it with some seasonings and serving it warm or reheated.

Provided by Florence Fabricant

Categories     side dish

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 7

1 package active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
5 tablespoons olive oil
3 to 4 cups all-purpose flour

Steps:

  • Combine the yeast and sugar in a bowl. Stir in one-third cup of the water and set aside in a warm place for about five minutes, until the mixture begins to look frothy.
  • Add the remaining water, half the salt, the pepper and three tablespoons of the oil to the bowl. Stir in two cups of the flour.
  • Add another one-half cup of the flour, or as much as is necessary to form a soft dough that can be gathered together. Transfer the dough to a well-floured work surface and knead about eight minutes, adding flour as necessary to keep the dough from sticking.
  • Use a half tablespoon of the remaining oil to oil a bowl. Place dough in bowl, turn it to oil all sides, cover it lightly and set aside to rise until it has doubled, about one hour.
  • Preheat oven to 500 degrees.
  • Oil a nine-inch-square baking dish with some of the remaining oil. Roll or stretch the dough to fit in the baking dish. Prick it all over, then brush it with the remaining oil and sprinkle it with the remaining salt.
  • Bake 20 to 25 minutes, until the focaccia is browned on the bottom and lightly browned on top. Cut into squares and serve warm or cooled to room temperature.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 10 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 242 milligrams, Sugar 1 gram

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2021-11-03 Preheat the oven to 480ºF. Spread the dough again, very gently and without touching the edges of the mold. Brush again with oil and make some holes with your fingers, all over the surface. Extra virgin olive oil. Add a little more oil and let it rest for 10 minutes.
From tasteofrecipes.com


ZUCCHINI FOCACCIA - PLANT BASED SCHOOL
2022-06-25 Place the zucchini focaccia on the medium-low oven rack and bake it for about 18 to 25 minutes. The focaccia is ready when it's golden brown, crispy on the sides, and well-cooked on the bottom. Let it cool down for 5 to 10 minutes before removing it …
From theplantbasedschool.com


FOCACCIA | KING ARTHUR BAKING
Stretch the dough into a 14" circle and place on a greased baking sheet. Preheat the oven to 425°F while the focaccia is rising. Let it rise for 30 minutes. Dimple the focaccia with your fingers and place it in the oven. Bake for approximately 25 minutes, or …
From kingarthurbaking.com


EASY BASIL FOCACCIA - FOOD AND JOURNEYS
2020-07-18 MAKING THE DOUGH: Combine 1/2 cup of warm water with yeast, mix and set aside until it gets foamy. Mix flour and salt in a stand mixer bowl. Add the remaining 1/2 cup of water, yeast mixture, and 1 tablespoon olive oil. Using the dough hook attachment, knead the ingredients just enough to wet the dry ones.
From foodandjourneys.net


SUPER EASY FOCACCIA RECIPE (NO-KNEAD) - THE CLEVER MEAL
2022-03-09 Combine flour, salt, yeast in a large bowl. Add water, olive oil, and mix with a spoon or a spatula to incorporate the flour (see notes). Mix until no dry flour remains, but lumps are totally fine. Grease a baking tray or line with parchment paper (mine is 9 x 13 inches).
From theclevermeal.com


BASIC FOCACCIA | EMERILS.COM
Basic Dough: 1 1/2 cups warm water (110 to 115 degrees) 1 tablespoon sugar; 1/4 ounce (1 package) yeast; 3 1 /4 cups all-purpose flour (you may need more to achieve the smooth elasticity) 2 teaspoon salt; Topping: 2 tablespoons olive oil; 1 Italian Roma tomato, sliced thinly; 2 tablespoons chiffonade of basil; 1/4 cup (2 ounces) grated Parmesan ...
From emerils.com


EASY SOURDOUGH FOCACCIA RECIPE (PERFECT FOR BEGINNERS!)
2020-08-24 Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan and let rest for 1 1/2 to 2 hours until very puffy. Assemble the Focaccia. Gently stretch the dough to reach the corners of the 9×13 pan. Use your fingertips to dimple the dough.
From bostongirlbakes.com


EASY FOCACCIA RECIPE (ROSEMARY + SEASALT) | SUGAR GEEK SHOW
2021-12-10 Easy Focaccia Recipe Instructions. Combine 8 ounces of your warm water (110ºF or 43ºC), yeast, and sugar and set it aside for 5 minutes or until it’s foamy. Put your yeast mixture and one cup of flour into the bowl of your Bosch stand mixer with the …
From sugargeekshow.com


GARLIC AND HERB FOCACCIA | EASY WEEKNIGHT RECIPES
2022-04-23 Preheat the oven to 400°F. Using your fingers, poke deep holes into the dough, all the way to the baking sheet. Sprinkle salt, garlic, rosemary, and thyme over the top of the bread. Then drizzle with 1 to 2 tablespoons of olive oil. Bake for 20 to 25 minutes, or until the top of the bread is lightly golden-brown.
From easyweeknightrecipes.com


FOCACCIA BREAD RECIPE: OUR FAVORITES HOMEMADE BREAD
2012-11-14 Combine yeast, sugar and warm water in a large bowl or in a stand mixer and allow it to bloom, approximately 10 minutes. Add the remaining ingredients and knead by hand or with a mixer until dough is smooth and elastic, about 10 minutes. Pour dough onto a lightly floured surface and divide into two equal pieces.
From dontwastethecrumbs.com


SMALL BATCH FOCACCIA BREAD | BY LEIGH ANNE WILKES
2021-05-23 How to Make Focaccia for Two Herbed Olive Oil. Combine 1 Tbsp water, 1 Tbsp olive oil and 1 tsp fresh herbs and allow to sit and the flavors combine.. Focaccia Dough. Proof 2 1/4 tsp dry active yeast in 1/2 cup warm water with 1/2 tsp sugar.Allow to sit for about 5-10 minutes until bubbly and foamy. Combine flour, salt and 1 Tbsp olive oil in a bowl.
From yourhomebasedmom.com


QUICK FOCACCIA RECIPE - THE SPRUCE EATS
2022-03-16 Grease a 9-x 13-inch baking pan with 2 1/2 tablespoons of olive oil. Spread the olive oil to cover the bottom and sides of the pan. Set aside. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, salt, sugar, water, and 2 …
From thespruceeats.com


HOMEMADE FOCACCIA BREAD - SPEND WITH PENNIES
2021-08-21 Instructions. Grease a 9x13 baking sheet with butter. Add 2 tablespoons olive oil to the pan and spread in the bottom. Place flour, yeast, sugar, and salt in a bowl. Whisk until well combined. Add warm water and 2 tablespoons olive oil and mix well. Place the dough into the prepared pan and gently stretch to fill the pan.
From spendwithpennies.com


A SIMPLE SOURDOUGH FOCACCIA | THE PERFECT LOAF
2018-11-30 Mix on speed 1 for 1 to 2 minutes until incorporated. Then, mix on speed 2 for 5 minutes until dough strengthens and clumps around the dough hook. Let the dough rest in the mixing bowl for 10 minutes. Next, turn the mixer on to speed 1 and slowly drizzle the olive oil into the bowl while mixing.
From theperfectloaf.com


FLUFFY FOCACCIA BREAD RECIPE - LIGHT AND AIRY - BAKING WITH BUTTER
2021-03-19 Preheat the oven to 450°F/230°C. Drizzle the remaining 2-3 tablespoons of olive oil over the focaccia, then use oiled fingers to create deep dimples in the dough, pushing all the way down. Do this all over the bread. Add over chopped rosemary, sliced olives, and flaky salt.
From bakingwithbutter.com


WE TRIED 4 POPULAR FOCACCIA RECIPES - KITCHN
2021-05-21 Anne Burrell’s focaccia recipe has been reviewed over 300 times and has a 5-star rating, with several commenters claiming it’s “perfect” and their “go-to.”. It also calls for a lot of olive oil (1/2 cup in the dough and 1/2 cup on the baking sheet), so I had to see if that was the secret to success.
From thekitchn.com


EASY SOURDOUGH FOCACCIA - PERFECT FOR BEGINNERS - SUPERGOLDEN …
2020-11-14 Line a 9×13-inch pan (I use a reusable liner) and drizzle with oil. Gently release the dough from the bowl and place in the prepared pan. Use your hands to gently scoop the dough from the middle and fold in half. Fold dough into thirds (envelope/letter fold) to form a rectangle and turn over seam-side down.
From supergoldenbakes.com


FOCACCIA (EASY BASIC RECIPE) | DE L'AMOUR EN COCOTTE
Focaccia (easy basic recipe) A simple recipe to customize to your liking! Focaccia is perfect for your summer meals, to take on a picnic to make good sandwiches or to accompany your dishes. Course: Boulangerie. Cuisine: Italienne. Keyword: Cuisine du monde, Pique-nique, Recette facile, Recette gourmande. Prep Time: 10 minutes. Temps de repos: 1 hour 30 …
From delamourencocotte.com


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