Focaccia bread. You know, the one that is crusty on the outside and sumptuously soft and perfectly bread-y on the inside. Not only is this recipe fool-proof, it is versatile. It can be topped with savory or sweet toppings. Some days, this is amazing with fresh rosemary and a drizzle of olive oil. Some days, with sweet summer tomatoes and fresh mozzarella.
Total Time
1hr 50min
5.0
1 Rating
Author: The Devilish Kitchen
Servings:
12
Ingredients
•
2 3/4
cups
All-Purpose Flour
•
1
Tbsp
Active Dry Yeast
•
1
tsp
Honey
•
1
tsp
Salt
•
2
Tbsp
Extra-Virgin Olive Oil
•
1
cup
Warm
Water
•
1
block
(3 oz)
Bittersweet Chocolate
(optional)
Cooking Instructions
1.
Combine All-Purpose Flour (2 3/4 cups), Active Dry Yeast (1 Tbsp), Salt (1 tsp) and Honey (1 tsp) in a large bowl. When adding these make sure to keep the salt on one side of the bowl opposite to the yeast.
2.
Next, add the Extra-Virgin Olive Oil (2 Tbsp) then the Water (1 cup). Before you add the water, make sure it is at least room temperature, or you can heat it in the microwave so it reaches a temperature between 90-105 degrees F (32-40 degrees C).
3.
With a wooden spoon, stir the ingredients together until evenly combined and until it pulls into a cohesive ball.
4.
Dust a clean work surface with flour. Turn the dough out of the bowl and put on the floured work surface. Knead the dough for 5 minutes until a smooth ball is formed. If you are working your dough and you find it sticky keep adding flour to the work surface.
5.
To a medium-large sized bowl, add a drizzle of olive oil at the bottom and take your dough ball and coat it in the olive oil.
6.
Cover the dough with a tea towel and set in the oven with the oven light on. This provides a warm, but not too warm environment for the dough to prove. Leave it there for 1 hour or until the dough has almost doubled in size.
7.
Set aside the tea towel and punch the dough down.
8.
Place on a parchment lined baking sheet and spread the dough until it is in 1-inch thickness. Cover with a tea towel and let prove again for 30 minutes.
9.
Preheat the oven to 425 degrees F (220 degrees C).
10.
While the oven preheats, with your fingers, make dimples in the dough about 2/3 deep.
11.
Place in a 425 degrees F (220 degrees C) oven and bake for 15 minutes until golden brown. Let the bread rest for at least 10-15 minutes.
12.
Drizzle with melted Bittersweet Chocolate (1 block) if you prefer.
Nutrition Per Serving
CALORIES
173
FAT
6.7 g
PROTEIN
3.7 g
CARBS
24.6 g
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