I love homemade bread! And if you do to, this easy-peasy herbed focaccia is quick, simple and really tasty!Perfect for feeding a crowd, focaccia is a flavorful and easy-to-make Italian flat bread baked in a sheet pan. It’s made with a yeast dough that rises twice: once before it is shaped and then again after it is shaped (so be sure to allow plenty of time). To give the bread its signature dimpled appearance, little indentations are formed all over the dough, which hold tiny pools of olive oil that soak into the bread as it bakes.
What You Need
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 1 3/4 cups warm water
- 4 cups white flour
- 2 teaspoons salt
- 4 1/2 tablespoons (approximately) good extra virgin olive oil, divided
- Sprigs of fresh rosemary (I used Italian Blend spices)
- Several pinches of Coarse Sea Salt (or other flaky sea salt)
- Dissolve and proof the yeast. Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the mixture to start to foam up. This is proofing the yeast. (You can skip this step if you are confident that your yeast is good and strong.)
- Make the dough. In the bowl of a food processor, pulse the flours and salt to combine. Add the yeast mixture and 2 tablespoons of the olive oil. Pulse until a rough ball of dough forms, about 1 minute. Remove from the dough from food processor. It should be moist but not too sticky. Form it into a ball.
- Leave it to rise. Add about 2 teaspoons of olive oil to a large bowl. Put in the ball of dough and turn it so it is coated on all sides. Cover with a tea towel and place it in a warm place to double in bulk, about 2 hours.
- Put the dough into the pan. Drizzle about 1 teaspoon of olive oil onto the baking sheet and rub it over the bottom and sides. Punch down the dough and place the dough on the baking sheet. Using your fingertips, coax and stretch the dough to cover the bottom of the pan; it may not reach all the way to the edges. Cover with a tea towel and leave in a warm place to rest, about 30-40 minutes.
- Preheat the oven and prep the rosemary. While the dough is resting, preheat the oven to 450°F with a rack in the middle of the oven.
- Prep the focaccia for baking. When the focaccias have puffed up in the pan a little, using your fingertips perforate the top of the bread making slight indentations. Brush the loaf with olive oil and sprinkle with seasoning, coarse or flaky sea salt.
- Place in the oven and bake. Place in the oven and immediately turn the heat down to 375°F. Bake about 20 – 25 minutes, checking after 15 minutes. The focaccia is ready when it’s golden-brown.
- Remove from oven and cool. Remove bread from oven. Using a hot pad or spatula, remove the bread from baking sheet and place on a wire rack to cool slightly. Focaccia is best eaten when warm, but perfectly fine at room temperature. If the crust gets too soft, try popping it back in a 350°F oven for a few minutes to crisp it up.
Now you can slice this bread up into strips to serve with your favorite pasta, or use it for your next award winning sammich!