Italian Focaccia Bread Recipes

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!

Steps:

• Sprinkle yeast into 200ml of the water in a bowl.
• Let sit 5 mins; stir to dissolve.
• Mix about 3/4 of the flour with salt together in a large bowl.
• Make a well in the centre and pour in the yeasted water and olive oil.
• Mix in the flour.
• Stir in remaining water to make a sticky dough, using a wooden spoon.
• Add the remaining flour, if needed, 1 tablespoon at a time, to form a knead-able dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth, silky and elastic, about 10mins.
• (you can add more flour if necessary, 1 tablespoon at a time) Put the dough in an oiled bowl and cover with plastic wrap/tea towel.
• Leave to rise until doubled, 1 1/2- 2 hours.
• Knock back and divide the dough into 2 equal pieces.
• Chafe for 5 minutes.
• Chafing: Form each piece into a ball by cupping your hands gently around it.
• Apply a light, downwards pressure to the sides, while simultaneously rotating the dough in a steady, clockwise motion.
• Continue until the dough forms an even, round shape.
• This action is called CHAFING.
• Leave to rest 10 minutes.
• Roll out each piece of dough into a 9 inch round.
• Place one round on an oiled baking sheet.
• Arrange the cheeses and basil on top, then seal the filling using the second round.
• Cover the dough loosely with a tea towel.
• Prove until doubled, about 30 minutes.
• Using your fingertips, lightly press into the surface of the dough to form dimples about 1/2 inch deep.
• Sprinkle with coarse salt and 1 tablespoon of olive oil.
• Top with rosemary sprigs.
• Bake in a preheated oven at 400°F/200°C for 30-45mins until golden.
• Drizzle immediately with remaining olive oil, and serve warm.
• Variation- use 1 lb cherry tomatoes (drizzle with 1 TB olive oil, season with salt and pepper, then bake at 400°F for 20 mins), 5 oz mozzarella and 4 oz rocket (arugula) as filling.

Steps:

• In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
• Let sit for 10 minutes until foamy.
• Add olive oil, the rest of the water and the herbs.
• In a separate bowl, combine the flour and the salt.
• Add this to the wet mixture a little at a time and knead to form a dough.
• Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
• It will be very sticky to start with, work it until it's "clean".
• Place the dough in an oiled bowl, turn and coat the whole surface with oil.
• Cover with a damp warm cloth and let rise in a warm place for at least an hour.
• Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
• Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
• Dimple the dough with your fingers and brush with oil.
• Sprinkle with the sea salt.
• Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
• Cool on a rack for at least half an hour.

Steps:

• Pour the yeast into the warm water and let stand to dissolve for 5 to 10 minutes. Stir in the sugar and 2 tablespoons of the oil.
• Combine the flours and salt in a large mixing bowl. Work the yeast mixture in using your hands, then turn out onto a well-floured board. Knead for 5 minutes, adding additional flour if the dough is too sticky. Shape into a round and roll out into a circle with a 12-inch diameter.
• Place on an oiled and floured baking sheet, cover with a tea towel, and let rise in a warm place for 30 to 40 minutes.
• Preheat the oven to 400 degrees.
• When the dough has finished rising, poke shallow holes into its surface with your fingers, at even intervals. Sprinkle the remaining 2 tablespoons of olive oil over the top evenly, followed by the garlic, coarse salt, and herb.
• Bake for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped. Serve warm, cut into wedges, or just have everyone break off pieces.
• Nutrition Information
• Per wedge (8 wedges per loaf):
• Calories: 206
• Total fat: 7g
• Protein: 5g
• Fiber: 3g
• Carbohydrate: 31g
• Cholesterol: 0mg
• Sodium: 294mg

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.