Focaccia Bread Recipe

Focaccia Bread

3 ½ cups of flour (all purpose variety)
1 tsp Instant yeast
1 ¼ tbs fine sea salt
¾ cup warm water
¼ cup of extra virgin olive oil

In a food processor, mix the dry ingredients, and whilst still running slowly add warm water, then add about two tablespoons of extra virgin olive oil. Add more water until a dough begins to form, and continue to process for 45 seconds. If the dough is too dry or sticky a little water or flour can be added until the dough is the correct consistency.

The dough ball should be covered and left to prove until it has doubled in size. You should always work the dough at room temperature, so if left in a refrigerator for some time you should always allow it to sit in room temperature before continuing to the next stage as it will make the dough stretchier and easier to work with.

When your dough has risen you will do not need but transfer directly to a well oiled pizza pan, making sure that the dough reaches all the edges of the pan.

Whisk together all the remaining ingredients which should include oil, salt and water and pour over your bread. Make dimples in the top of the bread with your fingers. The bread should be allowed to rise in room temperature for three quarters of an hour.

Your oven should be preheating until it reaches 220 C, gas mark 7, or 475 degrees F. When the oven has reached the required temperature bake your focaccia bread for around 20 minutes and until gold brown in colour and slightly crisp on the outside.

Focaccia bread can be eaten hot, warm or cold. This recipe makes one 18” loaf of focaccia bread.

You can always add your favourite Italian ingredients such as herbs, vegetables and charcuterie to the dough to create exciting variation of this classic Italian bread recipe.

Focaccia bread recipe

Technorati Tags: Focaccia bread recipe