HOMEMADE FOCACCIA BREAD W/ A SUMMER TWIST
08/08/2023I’m on a kick making anything I can think of to use up this summer’s tomato harvest. TikTok pasta, homemade spaghetti sauce, burrata with roasted tomatoes, etc. This past weekend I tried my hand at homemade focaccia bread for the first time. It’s actually pretty easy to make and very fun to decorate. It was another reason to use the tomatoes and herbs from my garden.
Don’t let homemade yeast breads intimidate you. As long as you make sure your yeast isn’t expired, heat the water to 108 degrees (luke warm), don’t use metal bowls and stir with a non-metal spoon, you’ll have successful, delicious homemade breads every time. Use a candy thermometer to determine the temperature of the water. Don’t take a chance and guess if you want to guarantee success.
Ingredients
2 cups luke warm water (108 degrees), divided
3 teaspoons (1 package) active dry yeast
1 teaspoon honey
8-10 tablespoons olive oil, divided
2 teaspoons flakey salt, divided
3 3/4 cups flour (bread or all-purpose)
Vegetables or herbs for decorating, optional
Directions
- In a large non-metal bowl, add 1/3 cup luke warm water, honey and yeast. Stir with a wooden spoon to combine. Let mixture sit for 5 minutes until it bubbles.
- Add 1 tablespoon olive oil, remaining 1 2/3 cups water, 1 teaspoon flakey salt and mix with a wooden spoon.
- Add flour and mix until a rough ball forms. The dough will be sticky. If needed, add additional water or flour, a tablespoon at a time until dough forms a rough ball.
- Coat a large non-metal bowl with olive oil and place dough into the bowl. Cover with a tea towel and let rise in the oven with the light on (or in a warm, draft-free location) for 6 hours.
- Cover bowl with plastic wrap and place dough in refrigerator overnight for about 12 hours.
- Remove dough from the refrigerator and allow to set at room temperature for 5 minutes.
- Coat a rimmed baking sheet or round baking dish generously with 4-5 tablespoons olive oil.
- Using fingers, spread dough onto baking sheet/dish. Do not worry about spreading completely to the edge. The dough will expand when rising.
- Allow dough to rise in oven with light on (or warm, draft-free location) for 2 hours.
- Preheat oven to 450 degrees.
- Using fingers, press the dough making indentions all over the surface.
- Add desired toppings.
- Finish by drizzling with olive oil and sprinkling with remaining 1 teaspoon flakey salt.
- Place the pan/dish in the oven on the middle rack for 35 minutes or until the edges begin to brown.
- Allow bread to cool completely before serving.
