Homemade Focaccia Bread

(It’s pretty involved but fun to make)

Ingredients:
4 cups unbleached bread flour
2 teaspoons kosher salt
2 teaspoons instant yeast
2 cups lukewarm water
4 tablespoons olive oil, divided
Flaky sea salt
1 to 2 tsp rosemary leaves

Optional:
1 tsp dried oregano
1 tsp garlic powder
1 tsp dried basil

Instructions:
1. In a large bowl, whisk together the flour, salt & instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.

2. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp towel and secure in place or use plastic wrap for a better seal. Place in refrigerator for at least 12 hours.



3. Line a 9×13-inch pan with parchment paper.

4. Pour 2 Tbsp of oil into the 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. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let rest for 3 to 4 hours.


5. Pre-heat oven to 425°F. If using rosemary or other seasonings, sprinkle over the dough. Pour 2 Tbsp of oil over the round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Gently stretch the dough as you dimple so it fills the pan. Sprinkle with flaky sea salt all over.


4. Using vegetables, create your design. We used tomatoes, red onions, asparagus, bell peppers, parsley & olives.

5. Bake for 25 to 30 minutes, until the bottom is golden & crisp. Remove from the oven & transfer the focaccia to a cooling rack for 10 min before cutting and serving.

This makes a large loaf, maybe about 12 servings.


* This was delicious, we dipped it in seasoned olive oil and balsamic vinegar.

Recipe inspiration: My mama and Alexandra’s Kitchen.