A Simple and Delicious Homemade Foccacia Bread Recipe
I am not much of a baker. To me, that is a major food art. I do make my own homemade dough for pizza, but that’s really easy. I do, however, have an awesome recipe for a foccacia from a friend who is a major bread baker! This was my first attempt at making the foccacia. To add my own touch, I put an olive tapenade on it with some Romano cheese. It came out great and it was easy to make. You could add any topping you like.
Enjoy! -Daniel
Focaccia
Prep: 30 minutes
Rising Time: 2 hours
Baking Time: 40 minutes
Yeild: 1 large loaf
Oven temp: 400°
Ingredients
Starter:
1 cup of King Arthur Organic all-purpose flour
¼ cup semolina flour
½ tsp.sea salt
2 packages active dry yeast
1 cup lukewarm water
1 tablespoon King Arthur Organic all-purpose flour
Dough:
3 cups King Arthur Organic all-purpose flour
¼ cup semolina flour
1½ tsp.sea salt
1 cup lukewarm water
2 tablespoons Sicilian or Ligurian EVOO
To knead: ¼ cups King Arthur Organic all-purpose flour
To bake: 3 tablespoons Sicilian or Ligurian EVOO
Directions:
- To make the starter – mix together first 5 ingredients in a medium bowl. Sprinkle the extra tablespoon of flour over the top. Cover with plastic wrap and place in a warm spot in the kitchen. Let rise for 1 hour.
- Put the 3 cups of flour, semolina, and salt in a large bowl. Make a well in the center. Pour the water, oil, and starter in the well and start mixing from the center outward.
- When the dough comes together use some of the ¼ cup of flour to dust the counter. Place the dough on the counter and begin to knead it, adding more flour as needed.
- Knead for 5-10 minutes, the dough will be smooth and supple. Do not add more than the flour listed or the dough will be too firm. Form into a ball on the counter and cover with the bowl inverted. Let sit for 20 minutes.
- Coat the bottom and sides of a 13”-16” round cake pan with the olive oil. Gently stretch the dough into the pan. Cover with plastic wrap and let rise for 40 minutes more while the oven preheats.
- Make an indent for whatever toppings you want, leaving a raised 1” boarder of dough around the perimeter to hold it. It will rise more in the oven.
- Bake for 40 minutes. Remove from oven and let rest for 15 minutes before serving.
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