Prep 2 hrs
Cook 20 mins
This is the most delicious foccacia bread I've had, and I'm very grateful to the friend who gave me this recipe. There are endless ways to make it depending on your favorite toppings of course. I like to add garlic and parmesan to the dough, and top with herbs and more cheese. It makes two baking sheets full of bread.
- 3 cups water (warm 110 degrees)
- 5 teaspoons sugar
- 1⁄2 tablespoon yeast
- 4 1⁄2 cups flour (plus more for dusting)
- 1 3⁄4 cups semolina flour
- 2 1⁄2 teaspoons salt
- 1⁄4 cup olive oil
- 1 tablespoon garlic (minced) (optional)
- 1⁄4 cup parmesan cheese (grated) (optional)
- Proof the yeast in the warm water and sugar for about 10 min, until foamy. In mixer bowl, combine the flour, semolina, salt, and garlic and parmesan if adding (or other ingredients you would like inside the dough). Add the olive oil to the yeast water and pour into the flour mixture. Mix with the dough hook until a smooth dough forms. It will be sticky.
- Heavily flour a smooth suface such as a cutting board. Pour dough onto the suface, and roll dough around a bit to coat the outside with flour, then place into a large oiled bowl. Cover, and let rise until doubled.
- When doubled, dump the dough out onto your floured surface again and coat a large knife with oil, cut the dough into 2 equal portions. Fold each dough piece into a rectangle shape the best you can, it doesn't have to be perfect, then place seam side down onto each baking sheet. Let the dough rest for a few minutes. Then with well oiled fingers spread the dough out, it may not fill the entire pan, don't spread it too thin. Brush the tops with olive oil and add your favorite toppings. Let rise again until doubled. Bake in a 400 degree oven for 15 to 20 minutes.
Made a half recipe - still very generous. And delicious. The garlic and parmesan are tasty. I topped with herbs and more parm for added flavor. The dough was very wet - I was afraid I was making a mistake, but it turned out perfectly. Light, fluffy texture with chewy crust. Thanks for sharing!
Halved this lovely recipe to accommodate my 20 yo Panasonic ABM which I regularly use on the dough setting. The ratio of AP flour to semolina is perfect. Added 1 T gluten + vitamin C to keep it fresh until serving tomorrow. Also added 1/2 cup chopped green onion to dough for color. Topped with fresh from the garden match sticked sweet red Giant Marconi and yellow pimento peppers, the bottoms of the green onions sliced thin, a cup of pitted chopped mixed olives and about a cup of crumbled feta along with julienned garden fresh basil, marjoram and oregano. Smells heavenly, texture is perfect! Need to make a second today for DH. Oh, scattered a couple of tablespoons of cornmeal on my pan. Keeper recipe. TY for posting
This was very yummy! I made dried tomato, basil, and turkey paninis for my husbands birthday, and I was scolded for not making more bread. Thank you!