Focaccia Bread
Focaccia for your Faccia.
Full Recipe Video:
Servings: 6
Ingredients:
1 3/4 cup warm water
2 tsp. granulated sugar
1 package active dry yeast (1/4 ounce)
4 cups all purpose flour
2 tsp. sea salt
6 tbsp. olive oil
Sea salt for sprinkling on top
Fresh rosemary, finely chopped for topping
3 tbsp. butter
3 garlic cloves
You will need a stand mixer for this recipe. In the bowl of the mixer fitted with a dough hook, stir together the water and sugar. Sprinkle the yeast on top and stir again. Set aside for 5 minutes, or until the yeast is foamy. If the yeast doesn’t foam, the yeast is likely expired, so you will need to discard the mixture and start over again.
Add the flour and salt and mix on low speed until a shaggy dough forms. Increase the speed to medium and mix for 5 minutes. A very elastic, sticky dough should form and begin grabbing the sides of the bowl.
Brush a large bowl with 2 tablespoons of the olive oil. Transfer the dough to the bowl, using a spatula to scrape it out of the bowl of the stand mixer. It will be too sticky to transfer by hand. Use your fingers to lightly brush any oil that’s pooling at the edges of the dough over its surface. Cover the bowl with plastic wrap or a damp towel and set aside until the dough has doubled in size, 1 to 1½ hours.
Brush a 9x13-inch baking dish with another 2 tablespoons of the olive oil. Uncover the dough and rub your hands with olive oil. As best you can, slide your hand under one edge of the dough and fold it into itself. Continue working your way around the edge of the bowl, folding the dough into itself, until you have a rough ball that you can lift from the bowl.
Transfer the dough to the prepared pan and turn to coat in the oil. Press the dough to the pan’s edges. Let it relax and pull away from the edges, then press it to the edges again. Cover the pan with plastic wrap or a damp towel and set aside to rise until the dough has doubled in size, about 45 minutes. 30 minutes into this rise, preheat the oven to 425°F.
Remove the plastic wrap and drizzle the remaining 2 tablespoons olive oil over the dough. Rub your hands with olive oil, then use your fingers to make indentations across the surface of the dough, pressing through the dough to the pan. Sprinkle with flaky sea salt and rosemary. Bake for 20 to 30 minutes, or until golden brown.
When there’s about 5 minutes left on the oven timer, add butter to a small saucepan. Grate garlic cloves over butter. Heat on medium on the stovetop until butter is melted and garlic is incorporated.
Remove bread from the oven. Brush hot bread with melted garlic butter. Cut and enjoy!
