Focaccia Bread

AuthorElisa Booker
RatingDifficultyIntermediate

Easy and tasty focaccia bread adapted from inspiredtaste.net recipe.

Yields1 Serving
Prep Time1 hr 44 minsCook Time20 minsTotal Time2 hrs 4 mins

 100 ml Extra-virgin olive oil
 3 Garlic cloves, finely minced or chopped
 1 tbsp Chopped fresh thyme
 1 tbsp Chopped fresh rosemary
 ¼ tsp Fresh ground black pepper
 235 ml Warm water
 2.25 tsp Active dry yeast
 ¼ tsp Agave or maple syrup
 315 g Plain flour
 ½ tsp Fine sea salt

1

In a cold medium skillet, combine olive oil, garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

2

In a large bowl, combine the warm water, yeast, and syrup. Stir a few times then let sit for 5 minutes.

3

Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

4

Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

5

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

6

After the 1 hour, heat the oven to 220 degrees celsius.

7

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch deep baking sheet (if your container is not non-stick then add greaseproof paper before adding the oil.

8

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

9

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Ingredients

 100 ml Extra-virgin olive oil
 3 Garlic cloves, finely minced or chopped
 1 tbsp Chopped fresh thyme
 1 tbsp Chopped fresh rosemary
 ¼ tsp Fresh ground black pepper
 235 ml Warm water
 2.25 tsp Active dry yeast
 ¼ tsp Agave or maple syrup
 315 g Plain flour
 ½ tsp Fine sea salt

Directions

1

In a cold medium skillet, combine olive oil, garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

2

In a large bowl, combine the warm water, yeast, and syrup. Stir a few times then let sit for 5 minutes.

3

Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

4

Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

5

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

6

After the 1 hour, heat the oven to 220 degrees celsius.

7

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch deep baking sheet (if your container is not non-stick then add greaseproof paper before adding the oil.

8

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

9

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Focaccia Bread

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