The Easiest Bestest Focaccia Bread Ever Food

THE BEST, EASIEST FOCACCIA BREAD RECIPE

Steps:

• In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
• Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
• Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
• Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
• Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

THE EASIEST, BESTEST FOCACCIA BREAD EVER!!

Steps:

• Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
• In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• Add the yeast mix and vegetable oil to the dry ingredients and combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• Cover with damp cloth and let rise in warm place 25 minutes.
• Preheat oven to 425 degrees.
• Punch dough down, place on greased baking sheet.
• Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
• Bake for 13-15 minutes until golden brown.

BEST EVER FOCACCIA

Steps:

• Mix all ingredients together.
• Beat for 2 minutes, dough will form a ball.
• Place dough on a floured surface, dust top with flour (the dough will be very soft & sticky, the dusting of flour will help you handle it).
• Pat & stretch dough into 8" square.
• Place in parchment lined 9 x 9 baking dish.
• Brush with olive oil, sprinkle desired herbs on dough.
• Cover with plastic wrap & let rise for 1 hour.
• Bake at 400° for about 25 minutes.
• Remove from pan & cool on wire rack.
• Serve warm or at room temperature with oil & vinegar to dip.

EASIEST FOCACCIA RECIPE

Steps:

• In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 475 degrees F (245 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
• Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

FOCACCIA

Steps:

• In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
• Let sit for 10 minutes until foamy.
• Add olive oil, the rest of the water and the herbs.
• In a separate bowl, combine the flour and the salt.
• Add this to the wet mixture a little at a time and knead to form a dough.
• Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
• It will be very sticky to start with, work it until it's "clean".
• Place the dough in an oiled bowl, turn and coat the whole surface with oil.
• Cover with a damp warm cloth and let rise in a warm place for at least an hour.
• Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
• Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
• Dimple the dough with your fingers and brush with oil.
• Sprinkle with the sea salt.
• Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
• Cool on a rack for at least half an hour.

FOCACCIA BREAD

Steps:

• Put all ingredients except the garlic and 2 tbsp olive oil in the bread pan of your bread machine. Select dough cycle.
• Remove the dough after the cycle is completed.
• In a parchment paper lined (or cornmeal sprinkled) cookie sheet, pat the dough into a roughly round shape about 1/2-inch thick. Cover with a towel and let it rest for 45 minutes.
• Preheat the oven to 400ºF.
• Combine the garlic with 2 tbsp olive oil. Dimple the dough with your fingers and brush it with the olive oil mixture. Sprinkle the dough with coarse salt, if desired.
• Bake the focaccia for 15-20 minutes, until it's deep brown all over. Remove it from the pan and cool it for 15 minutes before eating.

LEE'S FOCACCIA BREAD

Steps:

• Grease a cookie sheet and set aside. In a large bowl combine flour mixture with yeast, stir in hot water, butter and egg.
• Combine until the dough pulls away from the sides of bowl.
• Turn dough onto a floured board and kneed for 5 minutes until smooth, place dough into the bowl and let rise for 5 minutes.
• Place the dough onto the greased cookie sheet and mold into a circle, cover loosely with greased plastic wrap and let rise for 30 minutes or until doubled in size.
• Heat oven to 375 degrees, uncover dough and with the handle of a wooden spoon poke holes in the dough. Dribble with olive oil and sprinkle with the rosemary leaves.
• Bake for 30-35 minutes or until golden brown.
• When the bread is completley cooled cut in half and begin to assemble the filling above or of your choice, replace bread lid.
• Cut into 6 or 8 portions. Serve with soup, salad or chips.