I’ve been playing with Focaccia variations for a while and this is one of the better ones I’ve been experimenting with lately.
- 1 (1/4 ounce) packet active dry yeast
- 1 cup warm water (115-115 degrees)
- 1 tea. white sugar
- 2 3/4 cups AP flour
- 2 1/2 tea. kosher salt
- 2 tea. garlic powder
- 1 tea. dried rosemary chopped (not ground)
- ½ tea. dried thyme
- ½ tea. dried basil
- ½ tea. ground black pepper
- 3 Tble. pure olive oil plus another table plus for brushing after baking
Mix the yeast, sugar and warm water in a small bowl. Let proof for about 10 minutes (or until bubbles begin to form).
In a large bowl, mix together flour, salt, garlic powder, rosemary, thyme, basil and black pepper
Add the yeast mix and 1 1/2 Tble. olive oil to the dry ingredients and combine.
-If mixing by hand, make a well with the dry ingredients and pour the yeast mixture in and hand knead. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
-In a mixer use a dough hook, proof the yeast mixture in the mixing bowl and then slowly add the dry mixture until well combined. Mix is done when it pulls away from the side of the bowl and all the flour is incorporated.
Use the remaining olive oil to coat a large bowl, place the mixed dough in bowl, and turn the dough to coat with the oil.
Cover with warm damp cloth and let rise in a warm place for about 30 minutes.
Preheat oven to 425 degrees.
Punch the dough down, place in a 8X10 or larger Criscoed baking pan (depending on the thickness you want) and recover with a warm damp cloth and let rise again for an additional 20 minutes.
Prick the surface of the dough with a fork.
Bake for approximately 15-20 minutes depending on dough thickness. Bread is done when it does not spring back on touch and the bottom is hollow sounding. For best results, turn the Focaccia over in the pan for the last 5 minutes of baking.
Remove the bread from the pan and brush both sides with pure olive oil.
Variations and additions.
This bread is great with some fresh herbs, fresh chopped garlic and a good shredded parmesan added to the top before baking. Do not mix into the dough itself, it makes it extremely dense.
You can also make this dough panless, but you need to add a tad more flour to the mix as it’s a bit sticky to use freeform.
Also makes a great Focaccia pizza. We freeze it in quarters and then take out as needed. Our favorite is to bake it with roasted tomatoes, smoked bacon, cheddar cheese, roasted Castelvetrano olives and brie on top for about 15 minutes at 350 degrees.