Italian Pan Bread aka Focaccia
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 large loaf
ingredients
-
Dry
- 5 cups all-purpose flour
- 4 cups gluten flour
- 1⁄2 cup dried herbs (thyme, rosemary, and oregano)
- 1⁄4 cup sun-dried tomato
- 2 tablespoons instant yeast
- 1 tablespoon sugar
- 1 tablespoon salt
-
Wet
- 4 cups water
- 4 teaspoons olive oil
-
Baking Sheet
- 2 teaspoons cornmeal
- nonstick cooking spray
directions
- Add all dry ingredients to a mixer bowl or to a food processor with bread attachment in place.
- Mix dry ingredients on low speed for about two minutes.
- Measure out warm water and oil into a bowl or measuring cup and at both to the dry as it mixes for another two minutes on low speed.
- After two minutes increase your mixers speed to medium for another six minutes.
- Dust counter top with flour, on the counter form dough in to a ball and let it proof covered for about 10 minutes.
- Spray the edges of your baking sheet, place baking paper on surface without allow any wrinkles, and sprinkle evenly with corn meal.
- After the dough has proofed for ten minutes spank it flat to force out any air bubbles.
- Place dough on baking sheet and roll out until it is about an inch thick or until it is an inch from all sides of the sheet.
- Poke the surface of the dough with your finger creating little craters.
- Brush with olive oil and place in the oven at the lowest setting along with a bowl of water.
- Let dough rest and rise for twenty minutes.
- Turn oven up to 400 degrees.
- Bake bread for about twenty minutes.
- You can test for doneness by measuring the internal temperature.
- Once it reaches about 190 degrees it is done.
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Reviews
-
This bread is a wonderful served with a saucer of your best olive oil and balsamic vinegar for dipping along side a simple tomato soup and/or assorted greens salad. Top off your meal with a glass of chianti-classico and you have a delightful light supper or hearty lunch. Be sure to invite your friends as this is a very BIG loaf indeed!
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This is a basic recipe that beginners can easily carry out. The result is a delicious bread that can be used as focaccia or for sandwiches and other appetizer type meals. One can vary the flavour to his/her tastes by adjusting the amounts of herbs added. I quite enjoyed the texture and flavour of this bread.
RECIPE SUBMITTED BY
James J Cordeiro
Langley, BC