Making focaccia is more straightforward than making most bread dough since it starts with a versatile and straightforward dough. You only need a stand mixer, a dough hook, and a cookie sheet.
Following the mixing and rising of the dough, the dough is pressed to the edges of an oiled pan, then “dimpled” with fingertips, topped, and baked.
Shaped initially into small discs that fit into the palm of your hand, focaccia was a simple treat for children and hungry passersby.
If you sprinkle sugar and cinnamon on top, it will become sweet instead of savory.
Different areas of Italy produce focaccia differently.
Adding mashed potatoes to the dough and topping it with sweet red peppers makes Puglia’s focaccia thicker;
Traditionally, Lunigiana offers Gorgonzola, red onion, and walnuts.
Do not, however, let intimidation stop you. Focaccia with olive oil, Parmesan, and fresh rosemary or basil can be just as satisfying in its simplest form.
Focaccia Bread Recipe
- small bowl
- mixer fitted with a dough hook
- half sheet pan
- 5 cups bread flour
- 1¾ cups water
- 2¼ teaspoons active dry yeast 1 packet
- 1 tablespoon sugar
- 1 tablespoon salt
- ½ cup olive oil
- Additional salt and oil
- Yellow bell peppers
- Cherry tomatoes
- Black olives
- Red onions
- Parsley flat leaf
- Sweet peppers
- Green onions
- Assorted herbs — basil chives, rosemary
- Assorted seeds or nuts — sesame pumpkin, pine nuts
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling and aromatic, which takes five to 10 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, ½ cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for five to six minutes on a medium speed until it becomes smooth and soft. (Give it a sprinkle of flour if the dough is sticky and tacky.)
- Transfer the dough to a clean, lightly floured surface; then knead it by hand one or two times. Again, give it a sprinkle of flour if the dough is 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 one hour.
- Coat a half sheet pan with ½ cup olive oil. Put the dough onto the pan and begin pressing it out to fit the size of the pan. 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. Return the dough to the warm place for about 30 minutes.
- Preheat the oven to 400 degrees F.
- Poke fingers all over the top of the dough all the way to bottom of pan. Arrange prepared veggies and herbs and lightly press to dough. Brush dough and vegetables with olive oil. Bake in preheated oven for 30 to 35 minutes.
Rosemary Parmesan Sweet Potatoes Recipe
Rosemary Parmesan Sweet Potatoes
- Large mixing bowl
- large, rimmed baking sheet
- 2 sweet potatoes
- 1 1/2 tbsp Olive Oil
- 1/2 tsp garlic powder
- 1/2 tbsp chopped rosemary
- 1/4 cup grated parmesan cheese
- 1/4 tsp black pepper
- Preheat oven to 425°F.
- Place potatoes in a large mixing bowl. Drizzle with olive oil and stir until evenly coated.
- Sprinkle with garlic powder, rosemary, Parmesan cheese and pepper; toss until evenly coated. P
- our onto a large, rimmed baking sheet.
- Bake in a single layer for 20-30 minutes or until potatoes are fork tender and lightly browned.
- Serve immediately.