Are you craving a crusty, flavorful bread that's surprisingly easy to make? Then look no further! This focaccia recipe, inspired by the renowned King Arthur Baking, is your ticket to homemade deliciousness. Perfect for a quick weeknight dinner, a delightful weekend brunch, or even a sophisticated appetizer, this focaccia is guaranteed to impress. It’s a simple yet elegant dish, perfect for both beginner bakers and seasoned pros looking for a reliable, crowd-pleasing recipe. Get ready to experience the joy of homemade bread, bursting with herbaceous goodness and a satisfyingly chewy crust.
Ingredients:
- 1 cup (240ml) warm water (105-115°F)
- 2 teaspoons (1 packet) active dry yeast
- 2 tablespoons olive oil, plus more for greasing
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 ½ - 4 cups (420-480g) King Arthur Flour all-purpose flour, plus more for dusting
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- Flaky sea salt for topping
- Olive oil for drizzling (after baking)
Instructions:
Getting Started:
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In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes, until foamy. This ensures your yeast is active and ready to work its magic!
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Stir in the olive oil and salt.
Kneading the Dough:
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Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
First Rise:
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Shaping and Second Rise:
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Gently punch down the dough to release the air. Transfer it to a 9x13 inch baking pan, lightly oiled with olive oil. Gently press the dough into the corners and even out the surface.
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Press your fingertips into the dough, creating dimples all over the surface. This creates the signature focaccia texture.
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Sprinkle the chopped rosemary and thyme evenly over the dough. Drizzle generously with olive oil.
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Sprinkle with flaky sea salt.
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Cover the pan loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled again.
Baking:
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Preheat your oven to 450°F (232°C).
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Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
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Remove from the oven and let cool slightly in the pan before slicing and serving. Drizzle with a little more olive oil before serving for extra flavor.
Tips for Focaccia Perfection:
- Water Temperature: Make sure your water is the right temperature—too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Flour Type: King Arthur Flour is recommended for its consistent quality, but you can experiment with other all-purpose flours.
- Don't Overknead: Overkneading can result in a tough focaccia. Aim for a smooth, elastic dough, but don't overdo it.
- Olive Oil is Key: Don't skimp on the olive oil! It adds flavor and helps create a tender crumb.
Variations:
- Add different herbs: Experiment with other herbs like oregano, basil, or even a blend of Italian herbs.
- Incorporate vegetables: Roasted cherry tomatoes, caramelized onions, or sun-dried tomatoes would make delicious additions.
- Cheese please!: Crumbled feta, parmesan, or mozzarella would add a delightful salty and savory note.
Nutritional Information (per serving, approximate):
Serving size will vary depending on how you cut your focaccia. The nutritional information below is an estimate for one slice (approximately 1/12 of the whole loaf):
- Calories: Around 250-300
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 35-40g
This recipe provides a healthy and satisfying meal option – perfect for those seeking quick dinner ideas or easy recipes to enrich their homemade cooking repertoire. Enjoy your delicious homemade focaccia!