Focaccia
Roasted garlic, grape tomatoes, bocconcini, fresh basil and parmigiana reggiano
Super Simple Focaccia Recipe
Focaccia truly is a versatile and delightful bread that offers endless possibilities for culinary creativity. Its simplicity in preparation makes it an ideal starting point for both novice and seasoned bakers.
The base of olive oil and crunchy kosher salt is a classic that never fails to impress, allowing for personal touches like my husband's choice of peanut butter and honey for a sweet twist. For those who prefer savory flavors, pairing focaccia with roasted mushrooms and fresh mozzarella creates a rich, earthy combination that's hard to resist. Dipped in a hearty soup, a buttery slice of focaccia transforms a simple meal into a comforting experience. Whether enjoyed as a sandwich base, a snack, or an accompaniment to a meal, focaccia's adaptability and delightful texture make it a staple in any kitchen.
Extra Virgin Olive Oil and Kosher Salt Focaccia
Toasted Fennel Focaccia with Roasted Mushrooms, Garlic, Fresh Mozzarella, Drizzled with olive oil and balsamic
Ingredients- 4 cups of all purpose flour, 2 teaspoons of salt, 2 teaspoons of instant yeast, 2 cups of water. Extra virgin olive oil
In a large bowl whisk together 4 cups of flour and 2 teaspoons of salt
In a measuring glass add two cups of water and the two teaspoons of instant yeast. Mix it.
Add the water and yeast to the flour and mix it with a spatula. ( it should be a little sticky)
Add enough olive oil to slick the surface of your dough and cover with plastic wrap. Place in the fridge overnight 10-48hrs
After fermenting over night or up to 2 days, your dough should have doubled in size. Add a little olive oil to the top and give it a few tosses to get the air out.
Oil a 9x13 deep dish baking sheet or I like to use a 8 to 9 inch large iron skillet. Or you can cut the dough in two and use two small iron skillets.
Place your dough on the well oiled baking sheet or pan and give it a few tosses and let it rise for two to four hours (in the winter it’s usually 4 hours)
After letting it rest and rise, it should have doubled in size and look puffy
Preheat oven to 450 F - I like to have my oven on about 30 minutes before cooking. Nice and Hot!
Now it is time to dimple your dough! Add some more olive oil, and some chunky kosher or sea salt and place your fingers in the dough to dimple. You can push it into the corners if it needs a little stretching and continue to dimple
If you are adding any ingredients, herbs, cheese, veggies, fruits. Now is the time. I made a tomato basil focaccia in this video and I put fresh cherry tomatoes, roasted garlic, and fresh mozzarella. Topped it with fresh basil and Parmigiano Reggiano after cooking.
Put focaccia in the oven and bake for 25 to 30 minutes. I like mine golden and crispy. Be sure to watch it after the 25 minutes to figure out what is best cooking time for your oven
Let it cool in the pan for about 10 minutes and you can serve it right away.
if there is any leftover. Store it in plastic bags or a sealed container. I always like to re-toast my focaccia. I find it best toasted and it stores great in the freezer. Pull your frozen focaccia right out of the freezer. Place it in a cold over and let it come to 375-400 F. Bake for about 20 mins depending on the size of your bread
