Our family loves all things bread and one of our favorites is this easy-to-make focaccia bread. They think I spoil them when I make it. Don't tell them how easy it is!
We love to add sliced olives and/or capers to the dough before baking. The brininess pairs well with the rosemary and olive oil and adds different layers of flavor to the focaccia bread. We love bread with a little attitude!
- 3/4 cup extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups warm water
- 3 teaspoons active dry yeast (1 packet)
- 1/4 teaspoon sugar
- 3 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 1/4 teaspoon fresh ground black pepper
- 2 garlic cloves, finely minced
- 1 tsp garlic clove, finely minced
- Chopped olives
- Sliced tomatoes
- Sun dried tomatoes
Making the dough:
- In a medium size bowl, mix together olive oil, garlic, thyme, black pepper, and rosemary.
- In a small bowl, mix 1/4 cup olive oil and 1 tsp minced garlic. (Oil and Garlic mixture)
- In a large bowl, combine the water, yeast, and sugar. With a whisk, mix together. Let the mixture sit for 8 minutes.
- Mix the flour and salt, then combine with the olive oil mixture and the water, yeast, and sugar. Mix with a wooden spoon.
- When the dough comes together like a ball, flour your surface and knead the dough 10 - 15 times.
- Oil a large bowl. Add dough, then cover bowl with a warm, wet towel and let the dough rise for about 1 hour. I like to have the dough in a warm part of my kitchen but not in the sun!
Baking the dough:
- Preheat the oven to 450 degrees.
- Oil a cookie sheet.
- Press the dough out onto the cookie sheet and let rest another 20 minutes. We like to make a rectangle shape in about an 1/2 inch thickness.
- Use your fingers to poke indents into the dough and spread the oil and garlic mixture from Step 2 in directions. This is where you can also top with other ingredients like olives, capers or tomatoes if you'd like.
- Bake for about 20 minutes or until golden brown.