Description
This recipe makes a light, pillowy Focaccia Bread with a slight crunch at the bottom. Warm and fresh out of the oven, this homemade bread is absolutely heavenly.
Ingredients
Scale
- 2 tsp active dry yeast
- 1 1/4 cups warm water
- 1 tsp sugar
- 3 cups bread flour
- 1/2 cup extra virgin olive oil, divided
- 1 tsp salt
- 10 grape or cherry tomatoes (get different colors if available), sliced in half (see note #1 for other topping options)
- 3 tbsp of za'atar
- 12 pitted olives of your choice (we used black cured olives)
Instructions
- Combine the yeast and water in the bowl of a stand-up mixer. Mix well and wait 5-10 minutes until small bubbles form on the surface. If no bubbles form, discard the yeast mixture and try a new pack
- Add the bread flour, 1/4 cup of the oil, and salt, and knead for 5-7 minutes using the dough hook attachment
- If you are making the focaccia by hand, follow step one, add the flour, oil, and salt and mix the dough in a bowl. Knead of a floured surface for 10 minutes
- Cover the bowl with a clean kitchen towel, and let it rise for 30-45 minutes or until the dough doubles in size
- Once the dough has risen, transfer it to a floured surface and knead it until smooth. If the dough is very sticky, add more flour, 2 tablespoons at a time. The dough should be soft and easy to work with
- Preheat the oven to 400F. Line a medium-size baking sheet with parchment paper and oil the surface of the parchment with the 2 tablespoons of the olive oil
- Roll the dough to fit the size of your baking sheet and transfer it to the lined and greased baking sheet
- Drizzle the remaining 2 tablespoons of olive oil on top of the focaccia dough. Press your finger into the dough to create as many indents as you can
- Sprinkle the za'atar evenly to cover the entire surface of the focaccia dough. Arrange the tomatoes and olives on top. Cover with a clean kitchen towel and let it rise again for 20-30 minutes
- Bake for 20-30 minutes or until the bottom of the focaccia is golden and the dough is cooked. Cooking time will depend on the size of your baking sheet and on the thickness of the dough
Notes
- Other toppings you can choose for your focaccia bread
- Rosemary - it's a very traditional flavor profile
- Grapes - it may sound strange, but they work really well in focaccia providing a tangy and sweet note to the savory dough
- Cheese - your favorite cheese or vegan cheese will work here.
- Oregano - for that pizza like taste
- Pesto - because, in our opinion, everything tastes better with pesto
- Garlic - sink some garlic gloves into the dough or use roasted garlic
- Onions - thinly sliced
- Mushrooms - saute the mushrooms with salt and pepper before placing them on the focaccia
- Sun-dried tomatoes - for their wonderfully sweet and tangy flavor
- Prep Time: 90 minutes, includes rising time
- Cook Time: 20
- Category: Breads and doughs
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 small square
- Calories: 60
- Sugar: .4
- Sodium: 102
- Fat: .6
- Saturated Fat: .1
- Unsaturated Fat: .5
- Trans Fat: 0
- Carbohydrates: 11.2
- Fiber: .5
- Protein: 1.9
- Cholesterol: 0