Focaccia Bread

Last week I shared my chicken corn chowder recipe and mentioned that I served it with homemade focaccia bread.  To tell you the truth, that was the first time I’d ever made focaccia; but it was so good, that it is going to become a regular.

Focaccia dough is basically modified pizza dough.  You can personalize it by the herbs you choose to use.  I kept it pretty simple, but you can jazz it up by topping it with garlic, tomatoes, onions, mozzarella, feta, olives….be creative!

I like to make it in my mixer so I don’t have to get out my bread board and kneed the dough.  If you don’t have a mixer, however, it can definitely be made by hand.

Because naptime interferes with the time I would need to start the dough rising, I like to make bread doughs in the morning and rise them slowly in the fridge.  This method worked great with this focaccia.

The recipe below makes two loaves of bread.  One loaf is more than enough for my family for one meal (the boys don’t eat it), so I refrigerate or freeze half of the dough for later use.  Just take half out after the first rising.  Store in plastic wrap or a zip-top bag.  If you do this, be sure to halve the amount of olive oil listed for drizzling.

Speaking of the olive oil, it will seem like a lot—it is.  That’s what makes it focaacia bread and why it is so delicious!  I don’t really measure at this point.  I just make sure all the dimples are filled.  Alternatively, you can brush both sides with olive oil.

Focaccia

1⅓ c. warm (105° to 115°F) water

2¼ tsp. yeast

¼ tsp. sugar

3¾ c. flour

2 Tbsp. olive oil

½ Tbsp. salt

½ c. grated parmesan cheese

½ tsp. thyme

¼-½ c. olive oil for drizzling

Parmesan cheese for sprinkling

Coarse salt (sea salt or kosher salt) for sprinkling

Marjoram for sprinkling

  

Dissolve yeast and sugar in warm water.  Let sit until foamy, 5-10 minutes.

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to this.

Transfer to mixer bowl.  Add flour, olive oil, salt, parmesan cheese, and thyme.

Mix and kneed with dough hook on low until dough is smooth, elastic, and pulls away from edges of the bowl.

Cover with plastic wrap and let rise until doubled, 1-1½ hours in a warm place or 4-6 hours in the refrigerator.

Generously butter 2 baking sheets.  Use a sharp knife to cut dough in half.  Place each piece on a baking sheet and shape into a ½-inch thick round.

Cover loosely with plastic wrap and let rise in warm place for 1 hour.  Preheat oven to 400°.  Remove plastic wrap.  Using finger tips, create dimples over the top of the dough.

Drizzle with olive oil.  Sprinkle with parmesan cheese, salt, and marjoram.

Bake about 25 minutes, until top is golden brown.  Cut with serrated knife; serve warm.