Homemade Olive Oil Focaccia
Focaccia is an oven baked Italian flatbread, quite reminiscent of pizza dough. Being used for all manner of bready jobs; dipping, sopping and sandwiching. We even use this recipe when making our Roman-style pizzas by the slice. Focaccia bread needs a lot of EVOO. The oil is not only responsible for the puffed interior but also necessary for the golden brown, slightly crispy, exterior too.
Homemade Olive Oil Focaccia
Course: Sides, BreadCuisine: Italian1
large sheet1
hour35
minutesFear not when using extra virgin olive oil in your bread baking, centuries of folk have been incorporating these oils into their baked goods. Sturdy, delicious and versatile, olive oil has what it takes to make delicious bread.
Ingredients
1 1/3cupwarm water
2tablespoonshoney
1 packetpacket dry active yeast or 2 1/4 teaspoons
3 1/2cupsall purpose flour
1/4cupmedium-robust intensity extra virgin olive oil (plus extra for drizzling over the focaccia)
2teaspoonssalt (plus extra for sprinkling on top of the focaccia)
fresh rosemary sprigs
Directions
- Combine warm water, honey and yeast in a large bowl, stir to combine. Let the mixture rest for 5 minutes, or until the yeast is bubbly.
- Place flour in the bowl of an electric mixer, fitted with the dough hook attachment. Add oil, salt and yeast-water mixture and blend on low until dough forms.
- Place dough in a lightly oiled bowl, cover, and let rise for 45 – 60 minutes (pick a warm spot in your kitchen), or until doubled in size.
- Remove dough from the bowl and place in a lightly oiled casserole dish (13x9 inch), cover and let rise again for another 30 minutes.
- Preheat oven to 400°F. Using your fingers, press deep indentations into the dough. Drizzle with additional olive oil (about 2 tablespoons) and season with a healthy sprinkling of salt and rosemary.
- Bake for 25 – 35 minutes or until golden brown and cooked through. Let rest for 5 – 10 minutes (cool enough for you to handle) before slicing and serving.
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