Focaccia
Want to learn how to make bread? Check this out!
If you’re a newbie to bread making, Meghan Birnbaum's focaccia is a great place to start! There’s no need for a bread starter, you can just use active dry yeast. Also this bread has no knead needed. And our favorite part about it, is that it doesn’t require flour all over the counters! You can add any topping you like to the top of this focaccia (some people get really fancy with their veggies and make the focaccia into a piece of art!) We like to keep it simple and classic and add a generous drizzle of Olivo Amigo Joy Olive Oil and a sprinkle of flakey sea salt!
Ingredients:
- 3 ¼ Cups Bread Flour
- 2 Cups Warm Water, about 95°F
- 1 1/2 Tsp Active Dry Yeast
- 1 ¼ Tsp Salt
- 2 Tbsp Olivo Amigo Joy Olive Oil
- 1 Tsp Flakey Sea Salt, for topping
- Olivo Amigo Joy Olive Oil, for final drizzle
Instructions:
- Add the bread flour, yeast and salt to the bowl of an electric mixer fitted with a dough hook. Turn the mixer on low speed for just 15-20 seconds to evenly distribute the ingredients. Add the warm water. Turn the mixer on low speed for about 5 minutes, making sure all of the ingredients are evenly incorporated. The dough will be very wet, loose and sticky. Remove the bowl from the mixer and cover with plastic wrap or a silicone lid.
- Allow the dough to rest in a dry, warm place for 30 minutes. Once rested, wet your hands slightly to ensure the dough doesn’t stick to your fingers. With one hand, scoop the edge of dough on the farthest side from you, and stretch slightly to gather it in the middle. Rotate the bowl slightly and continue this process until all edges of the dough have been folded to the center. Cover the bowl up again with the plastic wrap or silicone lid, and allow to rest for an additional 30 minutes or until doubled in size.
- Prepare a baking sheet by adding 2 tablespoons of EVOO to the center, and using a pastry brush or fingers to evenly coat the pan, including the sides. Turn the focaccia dough out onto the oiled baking sheet, using a rubber spatula to get all of it out. With oiled hands, gently work the dough and stretch until it almost covers the whole pan. Don’t worry if the dough retracts or doesn’t reach the ends of the sheet. Be careful to try and not release bubbles in the dough during this process. Allow the dough to rest in a warm place, uncovered, for another 30 minutes.
- Preheat the oven to 400 degrees F.
- With oiled fingers, gently stretch the dough to cover the entire pan. Make indentations in the dough with your fingers to form dimples all throughout the dough. Sprinkle with the flakey sea salt. Finish with a generous drizzle of EVOO all over the dough.
- Bake for 40-50 minutes, or until the crust is golden brown. Use a metal spatula along the edges if they stick to the pan. Add another generous drizzle of EVOO then slice into squares and serve.
