This is a nice focaccia recipe. I don't always put all the toppings on, and often add toppings depending on what I have around and what I'm craving.
- Ready In:
- 1hr 50mins
- 2 teaspoons fast rising yeast
- 1 cup water
- 2 tablespoons sugar
- 3 1⁄2 - 4 cups flour
- 1 tablespoon coarse salt
- 1⁄4 cup olive oil
- cornmeal, for dusting
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 10 kalamata olives, pitted and quartered
- 1⁄4 cup shredded parmesan cheese
- 1 tablespoon coarse salt
- fresh ground black pepper
- 2 tablespoons fresh rosemary
- In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar.
- Stir gently to dissolve.
- Let stand 3 minutes until foam appears.
- Turn mixer on low and slowly add the flour to the bowl.
- Dissolve salt in 2 tablespoons of water and add it to the mixture.
- Pour in 1/4 cup olive oil.
- When the dough starts to come together, increase the speed to medium.
- Stop the machine periodically to scrape the dough off the hook.
- Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
- Turn the dough out onto a work surface and fold over itself a few times.
- Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin.
- Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
- Coat a 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 small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize.
- Preheat oven to 400 degrees F.
- Uncover the dough and dimple with your fingertips.
- Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.
- Bake on the bottom rack for 15 to 20 minutes.
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I've made this focaccia bread a few times now, first as written, then modifying it each time. Instead of putting the toppings on the top of the bread, I work them into the bread now. I've made it with sundried tomatoes and asiago cheese, herbs and cheddar cheese... the possibilities are endless. Thank you for posting this recipe - it's definitely a keeper!Reply
We enjoyed this recipe-allot! In fact I'm back today making your Focaccia Recipe. I used 3 cups flour, topped with olive oil, crushed garlic, Italian herbs and grated Asiago Cheese. I served with basil pesto, garlic and olive oil, as well as some Aged Balsamic Vinegar. Great dipping bread, cant wait to make some tomato and basil sandwiches with it too! Thanks for posting! Di;-)Reply
Like the reviewer under me said this was quiet tasty but just a bit too doughy for my taste. Maybe a bit less flour or prehaps a longer baking time is needed? But the topping for it was delish! I dident have any fresh rosemary on hand so I subbed some fresh thyme and provolone cheese. Very nice just a bit less flour. :DReply
This recipe was FABULOUS. An absolute hit with everyone I'd made it for - I changed it up quite a bit, but the basic foccacia recipe is what got me started and it was wonderful - I actually made 2 recipes at the same time, just to ensure that hopefully ONE turned out ok, and this beat the other one hands down - and the other one was a Jamie Oliver recipe! If you're looking for a foccacia recipe then USE THIS ONE. it turns out lovely. Oh and I didn't have a mixer to knead the dough or anything so I just did it by hand for at least ten minutes. :Thankyou for sharing this recipe with us!!Reply
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