WFMW: Easy homemade focaccia bread

By megret | January 13, 2010 at 12:22 am | 8 comments | Morsels, WFMW

One of our favorite go-to breads? Focaccia bread. It’s a yeast bread, a flat bread, topped with spices and cheese and baked into crispy-crust perfection!

After trying dozens, I finally found a recipe that’s just right. This is one of the easiest yeast bread recipes you’ll try.

So, here’s the first in a series of “Pictorial Tutorials” I’ll be posting here on Muses of Megret! Below are the ingredients and the step-by-step directions. Happy baking!

1-1/2 cups bread flour
1-1/2 cups unbleached all-purpose flour
2 t. salt
1 T. white sugar
1 pkg. fast-acting yeast
1-1/3 cups warm water (110°F)
3 T. extra-virgin olive oil, divided
2 T. freshly snipped rosemary, basil, or oregano leaves
2 T. freshly grated Parmesan cheese

In a large bowl, stir together the flours and salt.

Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well.

Measure the water and make sure it is between 100 and 115 degrees Fahrenheit.

Carefully pour the water into the well. Let stand until the yeast begins to act (gets foamy and bubbly), about 5 minutes.

Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface, and knead just until smooth. (Or if you are using a dough hook in a mixer bowl, knead about 5 minutes.) Keep the dough soft and elastic.

Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes. (Mine rises fine in the closed microwave….turned off, of course!)

The dough will nearly double in volume:

Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1-1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1-1/2 inch intervals. Sprinkle with the rosemary and the cheese.

Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

Turn on the oven to 375°F (190°C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Go check out other Works-for-Me Wednesday solutions at We Are THAT Family!