Focaccia Bread

I will be up front with you. I do not consider myself a very good baker. I have enough knowledge to be dangerous, and I make a pretty great pizza dough, and I do love making bread, but it is something that I am not doing on a consistent basis. I will also admit that I love making bread dough and having the aroma of yeast scatter throughout my house on a Sunday afternoon. There is just something about making dough, waiting a bit of time, watching it rise, and getting it in the oven, that is just plain interesting to me. This past weekend was no exception.

Focaccia Bread Recipe

I had pizza dough on my mind, but as I have been eating more pizza recently, I decided to go with a similar process and instead, make a focaccia bread to make sandwiches on Sunday. The fun thing about making focaccia is that once you have the dough made, you can get as creative as humanly possible on the toppings. Me? I like simple herbs that pack a huge flavor either eating alone if cut into squares, or used for making sandwiches. Let’s get started on this really simple and flavor Italian bread.

Ingredients:

  • 1 package of active dry yeast
  • 1 cup warm water
  • Approximately 4 cups of all purpose flour
  • 1 tsp salt
  • 5 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp additional salt
  • 1/2 tsp cracked black pepper

Begin by taking your yeast and adding it to the cup of warm water. Wait about 10 minutes or so and you will notice the yeast will get nice and bubbly. This is what you are looking for.

During this activation process, add the flour, a teaspoon of salt to a large mixing bowl. Now add in the activated yeast. Mix as good as you can with a wooden spoon, and once it comes together, get your hands in there (yes, you will get the dough fingers), and begin working the dough for a few minutes. Add a bit more water if need be. You want the dough to become a bit smooth and almost elastic.

Once you achieve that texture, take another large bowl, and add in a two tablespoon of olive oil. Add the ball of dough, and toss to coat the entire ball of dough. Cover with a towel and place in a warm place in the house, for nearly 2 hours, or until it has risen double in size.

When the dough has risen, make a fist and punch it down. Next, get a baking sheet out, brush another tablespoon of olive oil to the bottom of the sheet, and add the dough, shaping into the form of the sheet. Take your thumb and begin making imprints into the dough. Do this for the entire sheet of dough. Take the remaining olive oil and brush onto the top of the dough.

Preheat your oven to 425 degrees.

Take the dried herbs, remaining salt and pepper, and mix it in a small bowl. Sprinkle generously to the top of the dough. Place in the preheated oven, and cook for about 25 minutes. Once golden brown, remove from the oven, let cool, and cut into large squares.

Serve as is, or if you want to make sandwich, slice a square in half, and top with your favorite sandwich ingredients.

Simple, tasty, and delicious. A great snack, or better yet, an excellent flat bread for an awesome sandwich. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Focaccia Bread

  1. I’ve been trying to become a better bread baker, or better with yeast in general. This sounds like a good recipe to try.

  2. Oh………I’ve been looking for a good and easy recipe for focaccia bread. Thank you so much. We’re going to try this over the weekend. ;o)

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