AuthorParkash BainsCategoryappetizer, Italian, snackDifficultyIntermediateI have loved foccacia bread ever since I can remember, but always thought it would be too difficult to make at home. Many years ago I purchased a bread maker and realized I could use it to make dough as well! Although this recipe is for those of you that don’t have a bread machine, it can easily be adapted and makes the dough making process much simpler. But even without a bread maker, this recipe is very easy to make. Although traditional focaccia uses all purpose flour, I prefer to use a combination of spelt flour and all purpose flour for a healthier version of this wonderful Italian bread.
In a large bowl combine the warm water, yeast and sugar. Stir gently to dissolve. Let stand 3-5 minutes until foam appears. Pour in 1/4 cup olive oil. Slowly add 2 cups of the flour and 2 teaspoons of salt to the bowl, stirring gently to moisten. Stir in the remaining flour. Add a bit more olive oil or water if it’s too dry; or a bit more flour if too sticky. When the dough comes together, knead it in the bowl 10 to 15 times, folding it over itself, until smooth and can form a ball. Oil the bowl, turn to coat the entire ball with oil so it doesn't form a skin. Let the bowl sit in a warm area in the kitchen, covered with a damp towel for 45 minutes to an hour - until dough is doubled in size.
Preheat oven to 400 degrees F. Coat a rimmed sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a saute pan with olive oil, add the onion and pepper and cook over medium heat for a few minutes until they start to caramelize. . Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add onions/peppers, olives, cheese and rosemary. Bake for 15 to 20 minutes. Transfer to a cooling rack.
Ingredients
Directions
In a large bowl combine the warm water, yeast and sugar. Stir gently to dissolve. Let stand 3-5 minutes until foam appears. Pour in 1/4 cup olive oil. Slowly add 2 cups of the flour and 2 teaspoons of salt to the bowl, stirring gently to moisten. Stir in the remaining flour. Add a bit more olive oil or water if it’s too dry; or a bit more flour if too sticky. When the dough comes together, knead it in the bowl 10 to 15 times, folding it over itself, until smooth and can form a ball. Oil the bowl, turn to coat the entire ball with oil so it doesn't form a skin. Let the bowl sit in a warm area in the kitchen, covered with a damp towel for 45 minutes to an hour - until dough is doubled in size.
Preheat oven to 400 degrees F. Coat a rimmed sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a saute pan with olive oil, add the onion and pepper and cook over medium heat for a few minutes until they start to caramelize. . Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add onions/peppers, olives, cheese and rosemary. Bake for 15 to 20 minutes. Transfer to a cooling rack.
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