Set aside the time to make this easy focaccia and be rewarded with a rich, herb-scented bread.
Have you ever made your own focaccia bread?
No excuses, kimosabe.
Elise Bauer
Make Focaccia Your Way
This recipe makes enough dough for 2 good-sized loaves.
Purely selfish motives that was, to save myself from an embarrassing chat with the scale.
Storing and Freezing Focaccia
Like most breads, this focaccia freezes well.
Elise Bauer
Recipe adapted fromThe Italian Bakerby Carol Field.
In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil.
Cup by cup, whisk in the rest of the flour (both the bread flour and all-purpose).
Elise Bauer
You might need some extra flour if the dough is sticky.
Just knead the dough using the dough hook on low speed for 8 minutes.
Spread the oil all over the dough.
Elise Bauer
It should just about double in size.
Place the dough in your baking pans or form it into free-form rounds on a baking sheet.
This recipe will make two nice-sized loaves or one big one and a little one.
Elise Bauer
Cover the breads and set aside for another 30 minutes.
Dimple the breads with your thumb.
Push in to about the end of your thumbnail, roughly 1/2-inch.
Elise Bauer
Cover the dough again and leave it to rise for its final rise, about 2 hours.
With 30 minutes to go before the rise finishes then preheat the oven.
If you have a pizza stone put it in the oven as it preheats.
Elise Bauer
Put the bread in the oven.
If you are doing free-form breads, put it right on the pizza stone.
Bake at 400F for a total of 20 to 25 minutes.
Elise Bauer
Let cool on a rack for 10 minutes before eating.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
