Friday, March 15, 2013

Focaccia Bread

                     You never thought you'd be able to make fresh bread at home, but you can! And this focaccia is great on its own warm, in a sandwich, or as brushetta. This focaccia bread will keep for 2-3 days in a plastic bag or freeze for up to 1 month.


3 cups strong bread flour (or all-purpose flour)
1 packet active dry yeast
2 tbsp. extra-virgin olive oil, plus more for greasing and drizzling
2 tsp. kosher salt, plus more for sprinkling
1 tsp. sugar
1/3 cup warm water
freshly crackled black pepper

Preheat oven to 400°F

In a measuring cup add the yeast and the sugar to the water and let it activate for 5 minutes

Pour the flour, olive oil, kosher salt, and yeast-water mixture into a stand mixer with a dough hook

Then add enough warm water for it to come together as a smooth, soft dough and allow it to mix for 10 minutes or you can do it by hand

Place the dough in a greased bowl and cover with cling film and let it rest for a minimum of 2 hours in a warm place or overnight

Deflate the dough and roll out into a 8-inch circle with a rolling pin then place on a greased baking sheet

Using your fingers, make dipples all around the dough, drizzle about 1 tbsp. of oil on top of the dough, and sprinkle with salt and pepper

Let it rest for another 30 minutes

Bake for 25-30 minutes, until the bread is golden brown and hallow underneath

Allow the bread to cool and slice and serve