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focaccia bread

(1)
JanetLeeScott avatar
Recipe by
Janet Scott
@JanetLeeScott
Wittmann, AZ

This bread is very addicting! It's amazing with any Italian dish or just for dipping!

I made this as one of my assessments with the Pastry & Culinary school I'm taking. Wonderful bread, this is one of the Culinary Schools recipes

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(1)
yield 8 serving(s)
method Bake

Ingredients For focaccia bread

  • 9 oz
    water @ 98 degrees (not tap water, no chlorine)
  • 1 tsp
    active dry yeast
  • 13 oz
    all purpose flour
  • 2 tsp
    salt
  • 1 Tbsp
    olive oil
  • 1 TEASPOON KOSHER SALT FOR THE TOP OF YOUR DOUGH
  • 1 sprig
    rosemary for topping

How To Make focaccia bread

  • 1
    preheat oven at 430

    heat water to 98 degrees

    sift flour and weigh 13 oz
  • 2
    In a mixing bowl add your Sifted flour and yeast, blend.
    Add your salt then !/2 of the oil and warm water.
  • 3
    Knead to form a smooth dough.
    Cover with plastic wrap and place in a warm spot to proof until doubled in size.
  • 4
    Punch the dough down to remove any air bubbles.
    Knead a little more then form a oblong disk
  • 5
    Roll into a tube then flatten out again.
    Place on a cookie sheet coated with a little olive oil. Press your fingers on top (indent)
    Sprinkle with the left over Olive oil smearing it all around on top.
    Add your coarse salt (I use Kosher)
  • 6
    Allow to proof again.

    Bake in the oven at 430 degrees for about 15 minutes or until cooked through.
  • 7
    Sprinkle with fresh Rosemary.

    This is great bread!!!! You will love me for this one.
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