If you are looking to make a homemade bread, but are intimidated by a lot of the recipes out there, then this bread recipe is for you. This is because focaccia is one of the easiest breads to make for beginners. I consider myself a beginner to bread making since I have celiac disease and for the most part, avoid bread at all costs. But I find focaccia very fun, easy and relaxing to make!

History of Focaccia:

Focaccia originated in Italy during the Roman Empire and was traditionally a flatbread. It is said that the first focaccia was made by Roman soldiers making simple flatbreads on their shields over an open fire. The word “focaccia” itself is derived from the Latin term “panis focacius,” where “panis” means bread, and “focacius” means hearth or fireplace. It has since spread across Italy, and then the world, and evolved into what it is today, which is a fluffier bread that is great with toppings and olive oil.

Key Steps to Making Focaccia:

  • Prepare the dough. We do this by mixing the dry ingredients, then adding warm water. Mix just until a dough forms, no need to knead.
  • Refrigerate 24-48 hours covered or wrapped in plastic wrap. This will allow the flavor to develop from the yeast, and also allows the yeast to activate. It will also allow for better, softer / fluffier texture.
  • Remove from the fridge and deflate with your hands. We do this because the yeast develops gas bubbles in the fridge overnight, and deflating this will be necessary for consistent rise in the bread.
  • Add to an oiled pan and proof at room temperature for 4 hours. This allows the dough to rise and will result in a light and airy focaccia.
  • Oil the focaccia and press your fingers into it all over to deflate and make even. Then bake until golden.
@kellyscleankitchen

How to make rosemary focaccia #focaccia #cooking #baking

♬ This Will Be (An Everlasting Love) – Natalie Cole
  • SERVINGS:  10 pieces
  • PREP TIME: 10 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 40 Minr

Ingredients:

  • 4 cups all purpose flour
  • 2 tsp salt
  • 2 tsp instant dry yeast
  • 2 cups warm water
  • 1/4 cup olive oil plus more as needed
  • 1 tbsp fresh rosemary, chopped
  • Flakey maldon sea salt to top

Preparation:

STEP 1.

Make the dough. Do this by whisking together the all purpose flour, 2 tsp salt, and instant dry yeast. Stir in 2 cups of warm water with a rubber spatula. Mix until you form a sticky ball, it will look kind of weird, this is fine. Add to a bowl, cover in 2-3 tbsp of olive oil, and wrap in plastic wrap so it is air tight. Refrigerate for 12-48 hours, but ideally 24 hours.

STEP 2.

The following day, grease a 9×13 pan with a GENEROUS amount of olive oil. You need a lot so it doesn’t stick. You can also add parchment paper to the bottom of the pan to guarantee it won’t stick.

STEP 3.

Remove the dough from the fridge. Using your hands, deflate the dough by releasing each side from the bowl and turning it into the center. Do this all the way around. Turn the dough into the oiled pan and stretch slightly / flatten slightly to shape the pan. Leave in a warm place to rise for 4-5 hours.

STEP 4.

Preheat the oven to 425*F.

Coat the top of the dough with a generous amount of olive oil. Using your fingers, poke holes all over to deflate the dough slightly. Coat in rosemary and maldon salt. Bake in the oven for 25-33 minutes, until golden brown.

STEP 5.

Remove from the oven and cool for 5-10 minutes before slicing and serving. Enjoy!

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