I’m really getting into the bread making thing. Bread making is good for the soul, or at least it is for mine. I made this Focaccia bread last night to go with our spaghetti and meatballs and it was very good. I didn’t put cheese on top but I think I might next time.
Ingredients
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for top
- 1/2 cup plus 1/3 cup extra-virgin olive oil, divided
- garlic powder and herbs for top, if desired
- parmesan cheese for top, if desired
Directions
Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
In a large bowl, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture until it forms a dough. Once the dough has come together, turn it out onto a lightly floured surface knead for 5 or so until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to cover all sides. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining 1/3 cup olive oil. This sounds like a lot of olive oil but this is why Focaccia bread is so delicious.
Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Make sure that you make the wholes or your bread will be smooth. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Liberally sprinkle the top of the focaccia with some coarse sea salt and whatever herbs you are using and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 20 to 25 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
