An easy and tasty recipe for amazing Focaccia bread!
By Chef Sheila Reese
Ingredients:
- 1 ½ c. warm water…not above 110°
- 1 teaspoon sugar
- 3 teaspoons dry yeast (instant or active dry work)
- 4 Tablespoons  Fresh Harvest Extra Virgin Olive Oil plus additional for greasing skillet
- 4 c. all-purpose flour plus an additional ½ cup for the board, divided
- 1 teaspoon salt
Focaccia Topping:
- ½ cup Fresh Harvest Extra Virgin Olive Oil
- 1 teaspoon dry Italian herb blend or 2 teaspoons minced fresh herbs of choice, like Thyme or Rosemary
- ½ teaspoon sea salt (or Kosher salt)
Instructions:
In a large mixing bowl (I recommend a stand mixer), place water and sugar then sprinkle yeast over the water and whisk lightly to combine. Allow to sit for 5-10 minutes until bubbly.
With the mixer on low speed (using the paddle attachment) add 2 cups of flour and salt. Mix until combined. Add Olive Oil. Â Add remaining flour and continue to mix on low until the dough begins to pull away from the sides of the bowl.
Place a large bowl of very hot water on the counter. Place a cooling rack over the bowl for your proofing station. Grease the skillet generously with Olive Oil.
Place dough on a lightly floured surface and fold the dough a few times until it feels smooth and shape into a ball. Roll and press the dough to fit the skillet, stretching up the skillet sides. Place skillet containing dough on the rack over the hot water and cover with a dishcloth. Allow to rest for 25-30 minutes.
Preheat oven 425°.
After rising 25 minutes, use your index finger and make dimples in the dough. Sprinkle dry herbs or fresh herbs over the dough. Pour the ¼ c. of Olive Oil over the dented dough. Place the dough in the preheated oven for 25-30 minutes until golden brown. Remove from oven and add remaining ¼ cup of Olive Oil and sprinkle with sea salt.
Allow to rest 5 minutes before cutting.
What size skillet should I use?
Hi, sorry I didn’t see this earlier. Use a 9″ cast iron skillet.