Focaccia is a flat Italian yeast bread made with high gluten flour. It is typically coated with olive oil and topped with herbs or other flavorful ingredients. It might be easier to pick up a loaf of bread from the store but making it yourself is so much more satisfying. I like using focaccia bread to make sandwiches but it is also delicious on its own. There aren’t a lot of ingredients in the recipe, the main effort involves waiting for the dough to rise.
I decided to infuse my olive oil with garlic for an extra kick of flavor but you don’t need to do that. If you want to use regular olive oil and still achieve a nice garlic flavor, you can just add fresh minced garlic right to the bread dough before kneading. I used the double rise method for this recipe. I think it helps with the texture and flavor of the bread. I made two loaves of bread. One I topped with fresh cut rosemary that I grow indoors. The other I topped with red onion and freshly grated Parmesan. I did not cook the onion before baking it with the bread. The onion cooked just fine in the oven. If you wanted to you could caramelize the onion in a saucepan before baking it. Basil, tomato slices, olives or mushrooms would also taste great on focaccia bread.
- 1/4 cup olive oil
- 2 cloves of garlic, minced
- 1 cup water
- 1 tbsp dry active yeast
- 1 tsp sugar
- 2 3/4 cup bread flour
- 2 tsp kosher salt
- Extra olive oil for coating dough
- Optional: fresh rosemary, onion, cheese
- Heat the oil in a saucepan over low heat. Add the minced garlic and smash it with a wooden spoon. Cook the oil for about 7 minutes, making sure the garlic does not burn. I strained my oil to remove the garlic pieces but I think the bread would be good with them left in also.
- To proof the yeast, pour the yeast and sugar into your mixing bowl. Add 1/3 cup warm water (I heated mine in the microwave for 20 seconds, you want the water to be approximately 115 degrees Fahrenheit). Let the mixture stand for 3 – 5 minutes until it gets puffy and a few bubbles rise to the surface.
- Add the flour and salt to your mixer bowl. Stir until well combined. Add the garlic infused olive oil and 2/3 cup water.
- Knead on low with your bread hook. You will probably need to add more water to the dough. I added 2 tbsp. You will want the dough to be elastic, not dry.
- Increase the mixer speed to medium/ low and knead for 10 mins. Coat the dough with olive oil and place it in a covered bowl to rise for 45 minutes. Preheat your oven to 450 degrees Fahrenheit.
- Put the dough on a greased baking sheet. Stretch it and pat it down until it is 1/2 thick. Press indents into the surface.
- Drizzle olive oil on top of the dough and sprinkle on your desired toppings.
- Bake for 15 minutes or until the bread is golden.