At work recently, we made focaccia bread and it was not only delicious, but very simple to make. This bread, like most other breads, tastes best fresh. It becomes somewhat stale, even one day later. If you plan on making this bread, plan on eating it right away also. I believe the recipe is based off of Tyler Florence’s focaccia bread recipe, which you can find here.
• 1 tbsp. of rapid-rise yeast
• 1 c. water
• 2 tbsp. sugar
• 1 tsp. salt
• ¼ c. olive oil
• 3 – 3 ½ cups bread flour
You can either hand-mix the dough or use the dough hook on a mixer. First, combine the yeast with sugar. Pour in the warm water and mix with a whisk. Mix for 1-2 minutes. Add in the salt and olive oil and mix. Then gradually mix in flour, either using a wooden spoon or the dough hook. If you’re making the dough without a mixer, you’ll have to eventually start kneading the dough by hand. Knead the dough until it’s smooth.
After the dough has been kneaded and formed into a ball, place it in a bowl and pour a little olive oil over the dough, spreading it over the dough with your hands. Cover the dough with a towel and place it in a warm place to rise. If your house is really cold, like mine, you can turn your oven on to the lowest temperature (mine was 170 degrees F) and then turn it off and open the oven door until the oven has cooled just slightly. Then place the dough into the oven and let it rise for about one hour.
After the dough has risen, break it into smaller pieces if you want to make individual size focaccia breads. Roll the smaller pieces into a ball and flatten slightly. If you are making one big piece (which I haven’t tried with this recipe), you would just roll it out to be rectangular or oval in shape. You can put anything on top of the bread. I used some olive oil with rosemary. I also sprinkled some parmesan cheese. Place the dough on a baking sheet and bake for about 15-18 minutes.