I’ve never made a focaccia before. It’s so easy to make and so good. My whole family loved it! I am sure to make this recipe again for my family (because we love eating bread every day) and my friends.
Focaccia is a flat-oven baked Italian bread with a lot of flavors. It’s so delicious!
Perfect for appetizers, if you cut this fantastic bread in cubes.
You can try this recipe, you’re going to love it. Choose whatever you want for the topping : black olives, tomatoes, Parmesan cheese, sea salt…
I enjoyed making this recipe. As my husband and I are not a fan of rosemary, I simply chose herbes de Provence and mediterranean oregano with Parmesan cheese.
It smelled like the south of the France in my kitchen! I loved that!
Prep: 15 min
Servings: 8 slices
2-3/4 cups (660 ml) (385 gm) (13½ oz) all-purpose (plain) flour
1 teaspoon (5 ml) (6 gm) salt
1 teaspoon (5 ml) (5 gm) white sugar
1 tablespoon (15 ml) (8½ gm) active dry yeast
1 teaspoon (5 ml) (3 gm) garlic powder
1 teaspoon (5 ml) (3 gm) dried oregano
1 teaspoon (5 ml) (3 gm) dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon (15 ml) vegetable oil
1¼ cups (300 ml) milk (lukewarm 90-100 degree F.)
3 tablespoons (30 ml) (15 gm) (½ oz) grated Parmesan cheese (optional)
For the topping
Pitted black olives
Cherry tomatoes sliced into thin slices and placed on a towel to draw out moisture
Fresh rosemary chopped
Sea salt (or regular salt)
Olive oil for topping
In a bowl mix the milk, yeast and sugar and wait until it becomes foamy and bubbly (This indicates that your yeast is active, if the yeast doesn’t bubble and foam it has gone bad and you can’t use it).
In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, basil, 2 tablespoons (15 ml) (7 gm) (¼ oz) Parmesan cheese and black pepper.
Mix in the vegetable oil, then add the milk-yeast mixture.
Stir with a wooden spoon till the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic (around 10 minutes).
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
Cover with a damp cloth, and let rise in a warm place until it doubles in size. (If you are tight on time you could heat your oven to moderate 350°F/180°C/gas mark 4 then turn it off and place the bowl with the dough in it)
Center your oven rack, preheat oven to hot 450°F/230°C/gas mark 8.
Punch dough down; place on greased baking sheet. Pat into a ½ -inch (15 mm) thick rectangle or any shape you desire.
To give the dough the dimples effect, use your fingertips , pushing gently all over the surface of the dough
Place your selected topping
Brush top generously with olive oil. Sprinkle with Parmesan cheese, rosemary and salt.
Allow the dough to rest for 10-15 minutes
Bake in preheated hot 450°F/230°C/gas mark 8 oven for 15 minutes, or until the sides begin to brown then place under the broiler (grill) till the top becomes golden brown.