THE BEST, EASIEST FOCACCIA BREAD RECIPE
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan - do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan - this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
Provided by Alexandra Stafford
Categories Bread
Time 18h30m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
- Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
- Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
HERBED FOCACCIA
Steps:
- Preheat oven to 425 degrees F.
- Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
- In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
- Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.
ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}
Classic Focaccia Genovese is the mother to all flatbreads. It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.
Provided by Italian Recipe Book
Categories Bread
Time 40m
Number Of Ingredients 10
Steps:
- In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
- If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
- Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
- Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
- Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
- Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
- Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
- Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.
LEE'S FOCACCIA BREAD
One of my friend Lee's treasured recipes. This is so easy to make and absolutely delicious served with soup, salad or chips for a light lunch or supper.
Provided by SueVM
Categories Yeast Breads
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a cookie sheet and set aside. In a large bowl combine flour mixture with yeast, stir in hot water, butter and egg.
- Combine until the dough pulls away from the sides of bowl.
- Turn dough onto a floured board and kneed for 5 minutes until smooth, place dough into the bowl and let rise for 5 minutes.
- Place the dough onto the greased cookie sheet and mold into a circle, cover loosely with greased plastic wrap and let rise for 30 minutes or until doubled in size.
- Heat oven to 375 degrees, uncover dough and with the handle of a wooden spoon poke holes in the dough. Dribble with olive oil and sprinkle with the rosemary leaves.
- Bake for 30-35 minutes or until golden brown.
- When the bread is completley cooled cut in half and begin to assemble the filling above or of your choice, replace bread lid.
- Cut into 6 or 8 portions. Serve with soup, salad or chips.
Nutrition Facts : Calories 630.2, Fat 37.9, SaturatedFat 12.9, Cholesterol 90.6, Sodium 1499.7, Carbohydrate 52.9, Fiber 2.3, Sugar 11.5, Protein 19.4
FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES
Provided by Katie Lee Biegel
Time 3h10m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
- In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
- Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.
FOCACCIA
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
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.
ONION-AND-LEEK FOCACCIA
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 13-by-17-inch focaccia
Number Of Ingredients 10
Steps:
- Add flour to the bowl of an electric mixer fitted with the dough hook attachment. In a liquid-measuring cup, stir together water and yeast until yeast is dissolved. Add yeast mixture to flour and mix on medium speed until combined. Cover with plastic wrap and let stand in a warm place until doubled in bulk and bubbling, about 2 hours.
- In a large skillet, heat 2 tablespoons oil over medium-low. Add onions and slowly cook until dark golden and caramelized, about 45 minutes. Let cool.
- Add salt and onions to dough and mix on low speed 5 minutes. Increase speed to medium and mix 30 seconds (dough should be loose and sticky).
- Using a dough scraper, turn dough out onto a well-floured surface. Fold bottom edge of dough up toward center of dough and pat gently to deflate. Fold top edge down toward center, overlapping bottom edge slightly and pat gently. Repeat folding process 8 to 9 times, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
- Turn dough out again onto a well-floured surface; repeat folding process. Return dough to bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, 1 hour more.
- Place a pizza stone on floor of a gas oven with racks removed or bottom rack of an electric oven. Preheat oven to 450 degrees at least 45 minutes (425 degrees if using a convection oven).
- Slice leeks lengthwise 1/4 inch thick. Rinse well and pat dry. Coat leeks, rosemary, and chives with 1 tablespoon oil.
- Use remaining 1/3 cup oil to coat surface of a 13-by-17-inch rimmed baking sheet. Turn dough out onto sheet, coating bottom with oil. Using oiled fingertips, push dough out toward edges of sheet. If dough starts to retract, let stand 5 minutes, then continue until it reaches edges of sheet. Arrange leeks, chives, and rosemary lengthwise on dough, pressing gently to adhere. Cover with plastic wrap and let stand 45 minutes, occasionally pressing dough toward edges.
- Liberally sprinkle dough with flaky salt. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
- Bake, rotating halfway through, until bottom is golden brown, 30 to 35 minutes. Immediately slide focaccia out of pan onto a wire rack. Drizzle with any reserved oil in pan and sprinkle with more flaky salt. Let cool slightly. Foccacia may be served warm or at room temperature.
FOCACCIA
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
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
BREAD MACHINE FOCACCIA
This is fantastic with olive oil and balsamic vinegar with a little grated Parmesan cheese.
Provided by TVESTA
Categories Flat Bread
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
- Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
- Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
- Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 25.2 g, Fat 5.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 98.6 mg, Sugar 0.1 g
More about "lees focaccia bread recipes"
FOCACCIA RECIPE (IT'S INCREDIBLE) | RECIPETIN EATS
From recipetineats.com
5/5 (95)Category BreadsCuisine ItalianCalories 265 per serving
- Make mashed potato: Peel potato, cut into 2.5cm / 1" chunks. Boil until fully tender (around 10 - 15 mins; check centre with skewer). Drain and mash very well with a potato ricer or masher until smooth and lump-free. Set aside to cool, and measure out required quantity.
- Smear surface with oil: Drizzle the surface with 2 teaspoons of olive oil, and smear/rub it over lightly with your hands.
- Bake for 25 - 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.
- Confit Garlic & Rosemary: Place garlic and oil in a small saucepan over medium heat. Once the oil becomes hot, turn down to low and leave for 10 minutes. The garlic should not sizzle, it just poaches gently in hot oil. Strain, cool, then press onto surface of focaccia. Sprinkle with rosemary. Proceed with recipe.
FAIL-PROOF FOCACCIA! (SUPER EASY) - LAUREN'S LATEST
From laurenslatest.com
GAEL'S SATURDAY FOCACCIA - KING ARTHUR BAKING
From kingarthurbaking.com
CHEESE FOCACCIA BREAD – MODERN HONEY
From modernhoney.com
WITH LESS THAN 10-MINUTES OF HANDS-ON TIME, THE NAME ... - PINTEREST
From pinterest.com
VEGAN FOCACCIA - LOVING IT VEGAN
From lovingitvegan.com
EASY THREE CHEESE FOCACCIA BREAD RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
EASY FOCACCIA BREAD - SIMPLY DELICIOUS
From simply-delicious-food.com
FOCACCIA RECIPE - SIMPLE FOCCACIA IN A SKILLET | KITCHN
From thekitchn.com
EASY, NO-KNEAD FOCACCIA BREAD FOR THE IMPATIENT AND RELUCTANT …
From seasonedandsalted.com
SUPER EASY FOCACCIA BREAD (NO MIXER NEEDED!) - MEL'S KITCHEN CAFE
From melskitchencafe.com
HOW TO MAKE DECORATED FOCACCIA BREAD | ALLRECIPES
From allrecipes.com
FLUFFY FOCACCIA BREAD RECIPE - LIGHT AND AIRY - BAKING WITH BUTTER
From bakingwithbutter.com
FOCACCIA BREAD RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY FOCACCIA BREAD RECIPE - HOSTESS AT HEART
From hostessatheart.com
THE ULTIMATE FOCACCIA - KORENA IN THE KITCHEN
From korenainthekitchen.com
FOCACCIA ANTIPASTO RECIPE - PILLSBURY.COM
From pillsbury.com
PAUL HOLLYWOOD'S FOCACCIA | BAKING RECIPES | GOODTO
From goodto.com
A BETTER FOCACCIA – KEVIN LEE JACOBS
From agardenforthehouse.com
FOCACCIA BREAD - LAURA IN THE KITCHEN
From laurainthekitchen.com
SALTIE'S FAMOUS FOCACCIA BREAD | FARMBELLY
From farmbelly.com
EASY CRISPY FOCACCIA RECIPE, HOMEMADE FOCACCIA - JENNY CAN COOK
From jennycancook.com
14 FOCACCIA RECIPES THAT’LL HAVE YOU COMING BACK FOR ANOTHER SLICE
From tasteofhome.com
PARMESAN ROSEMARY FOCACCIA BREAD - THE CHEESE KNEES
From cheeseknees.com
EASY HOMEMADE FOCACCIA BREAD RECIPE {+VIDEO} | LIL' LUNA
From lilluna.com
AUTHENTIC ITALIAN FOCACCIA BREAD RECIPE: SO SIMPLE! -BAKING A …
From bakingamoment.com
LEEK AND ROASTED GARLIC FOCACCIA BREAD - THE CANDIDA DIET
From thecandidadiet.com
BEST EVER ROSEMARY FOCACCIA BREAD - THE BUSY BAKER
From thebusybaker.ca
QUICK FOCACCIA RECIPE - THE SPRUCE EATS
From thespruceeats.com
OUR BEST FOCACCIA RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY FOCACCIA BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
From jamieoliver.com
EASY FOCACCIA BREAD: THE RECIPE FOR A TASTY AND PAN-FRIED ... - COOKIST
From cookist.com
HOMEMADE FOCACCIA BREAD RECIPE WITH OLIVES AND GARLIC
From growingupgabel.com
PIZZA DOUGH FOCACCIA BREAD - LENA'S KITCHEN
From lenaskitchenblog.com
HOW TO MAKE KATIE'S FOCACCIA WITH ROSEMARY - FACEBOOK
From facebook.com
PETER REINHART'S FOCACCIA - EASY AS COOKIES - FOODS I LIKE
From easyascookies.com
FOCACCIA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
EASY GREEK OLIVE FOCACCIA - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
OLIVE FOCACCIA - THE PIONEER WOMAN
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love