Classic Focaccia Bread Recipes

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FOCACCIA BREAD



Focaccia Bread image

A traditional focaccia bread recipe with tons of topping ideas that bakes up crisp on the outside and warm and soft on the inside. Perfect for serving with soups and stews, or even for making sandwiches.

Provided by Michelle

Categories     Bread

Time 13h

Number Of Ingredients 14

2 cups olive oil
1 cup chopped fresh herbs (OR 1/3 cup dried herbs)
1 tablespoon kosher salt
1 teaspoon ground black pepper
6 cloves garlic (minced)
5 cups high-gluten or bread flour
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups water (at room temperature)
¼ cup olive oil
Pre-proof toppings (optional)
Pre-bake toppings (optional)
During-bake toppings (optional)

Steps:

  • Make the Herb Oil: Warm 2 cups olive oil in a small saucepan over low heat to 100 degrees F (this only takes a few minutes). Add the herbs, salt, pepper, and garlic; stir together, remove from the heat and allow to steep while you prepare the dough.
  • Make the Dough: Stir together the flour, salt, and yeast in the bowl of an electric mixer. Add the oil and water and mix on low speed with the paddle attachment until all of the ingredients form a wet, sticky ball.
  • Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. You may need to add additional flour to firm up the dough enough to clear the sides of the bowl, but the dough should still be quite soft and sticky.
  • Sprinkle enough flour on a clean work surface to make a bed about 6 inches square. Using a dough spatula or bench scraper dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Allow the dough to rest for 5 minutes.
  • Coat your hands with flour and stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Mist the top of the dough with spray oil or nonstick cooking spray, again dust with flour, and loosely cover with plastic wrap. Allow the dough to rest for 30 minutes.
  • Stretch and fold the dough again; mist with oil, dust with flour, and cover loosely with plastic wrap. Allow the dough to rest for 30 minutes.
  • Once more, stretch and fold the dough. Cover loosely with plastic wrap and allow to ferment on the work surface for 1 hour. It should swell but not necessarily double in size.
  • Line a half sheet pan with parchment paper. Drizzle ¼ cup olive oil over the paper, and spread it with your hands or a brush to cover the surface. Lightly oil your hands and, using a plastic dough spatula or bench scraper, lift the dough from the work surface and transfer it to the sheet pan, maintaining the rectangular shape as much as possible. Spoon half of the herb oil over the dough.
  • Use your fingertips to dimple the dough and spread it to fill the pan. If the dough becomes too springy, let it rest for 15 minutes and then continue dimpling. Don't worry if you aren't able to completely fill the pan, especially the corners. User more herb oil as needed to ensure that the entire surface is coated with oil.
  • Loosely cover the pan with plastic wrap and refrigerate overnight (or up to 3 days).
  • Remove the pan from the refrigerator 3 hours before baking.
  • Drizzle additional herb oil over the surface and dimple it in (you can use all of the herb oil if you want; the dough will absorb it even though it looks like a lot). The pan should be filled completely with the dough and the dough should have a thickness of about ½-inch. Add any other pre-proof toppings (see notes below). Cover the pan with plastic wrap and proof at room temperature for 3 hours, or until the dough double in size, rising to a thickness of nearly 1 inch.
  • Preheat oven to 500 degrees F. Gently place any pre-bake toppings on the dough (see notes below).
  • Place the pan in the oven. Immediately lower the oven temperature to 450 degrees F and bake for 10 minutes. Rotate the pan 180 degrees and continue baking for 5 to 10 minutes, or until it begins to turn a light golden brown. If you are using any during-bake toppings (see notes below), sprinkle them on at this point and continue baking an additional 5 minutes or so. The internal temperature of the dough should register at least 200 degrees F on an instant-read thermometer.
  • Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. Allow the focaccia to cool for at least 20 minutes before slicing or serving.

Nutrition Facts : Calories 147 kcal, Carbohydrate 19 g, Protein 3 g, Fat 6 g, Sodium 487 mg, Fiber 1 g, ServingSize 1 serving

THE BEST, EASIEST FOCACCIA BREAD RECIPE



The Best, Easiest Focaccia Bread Recipe image

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

4 cups (512 g) all-purpose flour or bread flour, see notes above
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast, see notes above if using active dry
2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves, optional

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.

HOW TO MAKE FOCACCIA



How To Make Focaccia image

This is such a fun and versatile bread to make. I went with a simple but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 3h

Yield 6

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
1 cup warm water (105 degrees F/41 degrees C)
6 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt
¼ cup semolina flour
2 teaspoons minced fresh rosemary
2 ¾ cups bread flour, divided
1 teaspoon extra-virgin olive oil
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1 teaspoon coarse sea salt, or to taste

Steps:

  • Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.
  • Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.
  • Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).
  • Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.
  • Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.
  • Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes.
  • Preheat oven to 475 degrees F (245 degrees C).
  • Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt.
  • Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 0.5 g, Fat 21.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 3 g, Sodium 585.9 mg

GOLD MEDAL™ CLASSIC FOCACCIA



Gold Medal™ Classic Focaccia image

Make focaccia at home easily using a classic tested and trusted recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 24

Number Of Ingredients 10

2 1/2 to 3 cups Gold Medal™ all-purpose flour or Better for Bread® bread flour
2 tablespoons chopped fresh or 1 tablespoon dried rosemary leaves, crushed
1 tablespoon sugar
1 teaspoon salt
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 cup water
3 tablespoons olive or vegetable oil
Cooking spray to grease bowl and cookie sheets
2 tablespoons olive or vegetable oil
1/4 cup grated or finely shredded Parmesan cheese

Steps:

  • In a large bowl, stir 1 cup of the flour, the rosemary, sugar, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water and 3 tablespoons oil to the flour mixture. Beat with an electric mixer on medium speed 3 minutes, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. With a wooden spoon, stir in enough of the remaining flour, 1/4 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (the dough maybe slightly sticky).
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 8 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 30 minutes or until dough has almost doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
  • Spray 2 cookie sheets or 12-inch pizza pans with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough in half. Shape each half into a flattened 10-inch round on a cookie sheet. Lightly spray 2 sheets of plastic wrap with cooking spray; cover the dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
  • Heat the oven to 400°F. Using your fingers, gently make 1/2-inch-deep depressions about 2 inches apart in dough. Carefully brush with 2 tablespoons oil, using a pastry brush; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Serve warm or cooled.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 120 mg, Sugar 0 g, TransFat 0 g

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