Focaccia has always been a favorite treat of mine, but until recently, I left this flavorful bread to the restaurants and bakeries. This all changed the other day when I was watching the Food Network and came across Chef Anne Burrell demonstrating how easy it is to make your own focaccia at home. Intrigued, I gave it a shot.
Wow was it good. Light an airy, yet slightly chewy at the same time, this focaccia has a wonderful texture accompanying an absolutely incredible flavor; it easily rivals anything you would buy at a bakery. Pair it with your favorite soup, slice it in half for a wonderful sandwich, or simply dip it in a combination of olive oil and parmesan cheese for a delightful appetizer or tasty snack; the options are endless and each one is incredible. So stop what you’re doing, and go make this recipe. You won’t be sorry!
- I love rosemary and sea salt sprinkled across my focaccia, though it is also delicious with a generous dusting of Parmesan cheese. If you opt for this route, be sure to add the Parmesan with about 10 minutes left of cook time; this will prevent the cheese from burning. Also, of you use Parmesan, do not use the sea salt, as the Parmesan is already very salty.
- This dough can be prepared in a stand mixer, by hand, or in a bread machine, which is my preferred method. You will find instructions for the bread machine method below, as well as a link to the original recipe, which provides instructions for making it by hand.
Yields: one HUGE or two medium loaves.
- 1 3/4 cups warm water
- 1/2 plus 1/3 cup extra virgin olive oil – plus more for drizzling
- 1 tbls. salt
- 1 tbls. sugar
- 5 cups bread flour
- 2 1/4 tsp. yeast (or one package)
- Fresh Rosemary – optional, but highly recommended!
- Sea salt – for dusting
Bread Machine – Typical instructions, be sure to check your machine’s instructions for specifics. Stand mixer instructions follow.
- Using the dough setting on your machine, add the following ingredients to your bread pan in order:
- 1 3/4 cup water, 1/2 cup olive oil, 1 tbls. sugar, 1 tbls. salt, and 5 cups of bread flour.
- Using your finger, make a small well in the center of the flour and put 2 1/4 tsp. of yeast in the hole.
- Put your bread pan in the machine and run the dough setting.
- Once cycle is complete, remove bread from pan a knead a few times, using additional flour is bread is tacky.
- Coat a large jelly roll pan or pizza pan with 1/3 cup olive oil.
- Anne calls for 1/2 cup oil, so feel free to use more. I felt that it was a bit too greasy that way.
- This will take a few minutes as the dough likes to spring back.
- I like to put mine on top of my stove while it preheats.
*If you would like to make this recipe by hand or in the stand mixer, check out Anne’s instructions here!
Recipe from Chef Anne Burrell