Focaccia Bread

Wednesday, July 16, 2014

This recipe for Focaccia bread comes straight from Tuscany.  We learned how to make it when we were there last summer; it was one of our favorites then, and still is today.    It is a traditional Italian flatbread.  Give it a try.  You won't be disappointed, I promise!!




Focaccia Bread
1 package active dry yeast (2 1/4 tsp)
2/3 cup warm water
2/3 cup warm milk
16 oz all purpose flour, plus more for kneading
2 Tbsp olive oil
1 Tbsp sugar
1 tsp salt

  1. Proof yeast in warm water (approx 100-110 degrees F).  Mix together with the rest of the ingredients.  Knead dough until smooth.  Put a little olive oil in a bowl, and roll your dough in it to coat evenly. 
  2. Cover bowl with plastic wrap, drape with a clean dish cloth and set aside in a warm location (70-80 degrees F).  Let rise for 1 1/2 hours. 
  3. When doubled in size, punch down and spread out on a well oiled (olive oil) cookie sheet.  Cover with plastic wrap and towel and let rise again for about 30 minutes. 
  4. Poke dimples all over the top of the dough, then drizzle with up to 1/2 cup of olive oil.  Top with course sea salt and desired toppings including: dried olives, rosemary, thyme, sage, oregano, parmesan cheese, sundried or freshly sliced tomatoes. 
  5. Bake for 25 minutes in a 400 degree oven.
Notes:
For this recipe, we used 8 oz bread flour and 8 oz all purpose flour, but we have made it both ways with success. 

We topped our bread with olive oil, fresh rosemary, fresh sliced tomatoes, and sea salt.  However you choose to top your bread, don't omit the olive oil and sea salt.  It is what makes this recipe so special!

For a crispy bottom, bake your bread on the lowest shelf in your oven.  

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