Web's Best Focaccia Bread Recipe

This focaccia bread recipe makes a wonderful flatbread for sandwiches or just to munch on.

Trivia: Fococcia is rooted in the Latin word focus meaning centre and also fireplace. Traditionally, this bread was baked in the hearth, usually located in the center of the house.

This recipe calls for chiffonade of basil. Chiffonade is a French culinary term. It means you cut the basil leaves into long, thin strips.

Basic Focaccia Bread Recipe

makes one loaf

1 1/2 cup warm water
1 tbsp sugar
1 pkg yeast
3 1/4 cup all-purpose flour
2 tsp salt

Topping:
2 tbsp olive oil
1 roma tomato,; sliced thinly
2 tbsp chiffonade of basil
1/4 cup grated parmesan cheese

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes until it begins to foam. In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture.

Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes.

If the dough is sticky, continue mixing and gradually add the remaining flour.

Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours. Preheat the oven to 375 degrees. Punch down the dough, and remove it from the bowl onto a lightly oiled, 13-by-9-Inch pan Spread the dough out onto the pan.

Using your fingertips, make “dimples” in the dough. Drizzle the dough with olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and bake for 30 - 35 minutes.

Easy Focaccia Bread Recipe

For this, use regular pizza dough. There's a recipe on this site if you want one.

1 pizza dough
2 oz olive oil
1 pn salt
1 oz minced garlic. (This task is easier if you use a garlic mincer).
1 1/2 oz Kalamata Olives -- pitted and chopped
1 portion rosemary -- chopped

Roll out pizza dough flat without a rim, approximately 10-inch circle. Cover entire surface with oil. Evenly spread garlic and olives across dough. Sprinkle rosemary and salt. Bake in oven on a pizza stone until golden brown. Allow to cool and serve.

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