I have always loved the taste of focaccia bread. It’s a nice compliment to soups or a hearty salad. The definition of “focaccia” is a flat Italian bread made with olive oil and yeast. I know I used to run from anything made with yeast. Boy oh boy, has that ever changed. I think baking with yeast is so dang rewarding. Kneading the dough, or not kneading the dough (check out my no knead bread recipe), seeing the outcome always makes me happy!
So many amazing and wonderful baked goods are made with yeast in the recipe, and this flat bread is definitely one of them!! Enjoy!
- 1 1/3 cup warm water, 105-110 degrees (320 grams)
- 2 teaspoons sugar (9 grams)
- 1 1/4 teaspoons instant yeast (5 grams)
- 3 1/2 cups all purpose flour (440 grams)
- 1/4 cup extra virgin olive oil, plus more for drizzling (54 grams)
- 2 teaspoons course kosher salt, (12 grams) plus extra for sprinkling
- 1 teaspoon dried Italian seasoning (optional)
- 2 sprigs fresh rosemary
Add flour, yeast, sugar and salt to a mixing bowl. Add the Italian seasoning mix now of you are going to use it. Mix on low speed with paddle or dough hook attachment until combined. Add water and olive oil and mix on medium/high speed until dough comes together and pulls away from the sides of the bowl. If the dough is too sticky and isn’t pulling away from the sides of the bowl, add extra flour (1 tablespoon at a time) while it is mixing. Don’t add too much flour. The dough should be slightly sticky.
Remove dough from the mixing bowl. Place dough on a slightly floured surface, knead a few times, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back into the bowl and cover it with plastic wrap. Place in a warm spot, and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
Turn the dough onto a floured surface, and using floured hands, press it out into a large rectangle until the dough is about a 1/2 inch thick. Cover the dough again with a dish towel, and let it rise for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a large baking sheet covered with parchment paper. Use your fingers to poke deep dents all over the surface of the dough (be sure to poke all the way down to the baking sheet). Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the freshly chopped rosemary and course kosher salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
I hope you make this delicious “flat” bread. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:).