No Fuss Focaccia Recipes

FOCACCIA BREAD

Steps:

• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 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 for 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

THREE FLAVOUR FOCACCIA

Steps:

• Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
• As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
• Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
• While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
• For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
• For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
• To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
• Divide the onion and the tomato toppings over two thirds of the focaccia.
• For the three-cheese and rosemary topping, break up the Taleggio and the goat's cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
• Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

NO FUSS FOCACCIA

Steps:

• Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
• Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
• Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
• While the dough is rising, preheat the oven to 375°F
• Gently poke the dough all over with your index finger.
• Drizzle it lightly with olive oil, and sprinkle with Italian seasoning, and/or the dried herbs of your choice, if desired.
• Bake the bread till it's golden brown, 35 to 40 minutes.
• Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

EASY FOCACCIA BREAD: NO-FUSS LIGURIAN FOCACCIA

Steps:

• Spray your preferred pan with cooking spray, then drizzle 2-3 TBSP olive oil across the bottom. Tilt the pan to spread the oil around so it coats the entire tray.
• In a small bowl, prepare the brine by whisking the salt into the water until it dissolves. Set aside.
• Combine dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just to incorporate.
• Combine water, honey, and olive oil in a liquid measuring cup. With the mixer running on low speed, pour the liquids into the center of the mixing bowl.
• When the dough has fully incorporated (10-15 seconds), increase to medium speed and set a timer for 60 seconds. Let it do its thing.
• Use a bowl scraper to scoop the sticky batter into the center of the prepared pan. Drizzle some oil on your fingertips (or dip them into the pan to coat them with oil) and gently push and stretch the dough to encourage it to continue spreading outward as it rises. The dough will not fill the pan yet.Cover and let rest for 10 minutes.
• Drizzle another 1 TBSP of olive oil across the surface of the dough. Coat your hands with oil again and gently stretch the dough until it almost-but-not-quite reaches the edges of the sheet pan.Cover and let rest for 20 minutes, until lightly puffy.
• Preheat your oven to 450°F degrees, with a rack in the center of your oven. Drizzle another 1 TBSP of olive oil across the surface of the dough. Coat your hands with oil again and dimple the dough by pressing the pads of your fingers down, spreading them out when they hit the bottom of the pan. When the dough is well-dimpled, pour the brine over the surface of the dough. Cover and let rest on top of your stove while the oven preheats for 45 minutes, or until the focaccia is noticeably puffy.
• Right before baking add any herbs, salts, or lightweight toppings you want. Bake for 20 minutes at 450°F degrees, rotating the pan once halfway through. Then, drop the temp to 400°F and bake for an additional 5 minutes until deep and golden brown on top.
• Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling. Serve warm or at room temp. Focaccia is best enjoyed same-day or within 24 hours of baking.