Focaccia is a flat bread commonly infused with herbs and oil as well as being topped with herbs, cheeses, olives, or vegetables. Focaccia is a quicker bread because the proofing period is less than 2 hours long. Focaccia is perfect for dinner bread, dipping with red sauce, or turning into a flat bread pizza!
Ingredients:
-1/2 cup extra virgin olive oil
-1/4 teaspoon crushed black pepper
-1/4 teaspoon red pepper flakes
-1/2 tablespoon dry basil leaves
-1/2 tablespoon Italian seasoning
-2 cloves fresh garlic, minced
-1/2 teaspoon granulated sugar
-2 1/2 cups all-purpose flour (+ 1/4 cup for kneading)
-1 package fast acting/ active dry yeast (2 1/4 teaspoon)
-1 cup warm water (90-100 F degrees)
-1/2 teaspoon salt
Directions: Yield 1 pan
Part 1:
-In a large bowl, stir together yeast, sugar, and water. Let sit 3-4 minutes
-In a small/medium pot, heat olive oil, red pepper, black pepper, basil leaves, Italian seasoning, and minced garlic. Simmer on low heat until bubbles form and garlic begins to brown. Stir once a minute (4-5 minutes)
-Pour 1 cup flour, salt, and 1/4 cup herbed oil mixture into yeast mixture. Combine well and let sit 4-5 minutes
-Add in remaining 1 1/2 cups flour and stir until a dough ball forms
-Cover a clean surface with 1/4 cup flour and turn dough out onto floured surface
-Knead dough until all the flour on the kneading surface has been kneaded into the dough ball (2-3 minutes)
*At this point the dough ball should be smooth and slightly sticky
-Lightly oil the inside of a large bowl with olive oil and place dough ball inside. Cover with plastic wrap or a tea towel and let rise for 1 hour
*Place remaining herbed oil mixture in refrigerator until beginning part 2
Part 2:
-When dough has risen, coat the bottom of a 9 X 13 inch pan with 1 tablespoon of herbed oil mixture
-Spread dough out evenly across pan, trying to stretch it to all sides of the pan
*Dough may not stay completely stretched out
-Cover pan with a tea towel and let sit 20-30 minutes
*Place remaining herbed oil mixture in refrigerator until beginning part 3
Part 3:
-Preheat oven to 425F degrees
-Once again, stretch dough evenly across pan
*This time it should stay spread out
-Using your pointer finger, lightly swirl dimple like holes into the dough in rows (4 by 4)
-Drizzle remaining herbed oil mixture over the top of the dough, making sure to fill each hole with oil
-Place in oven 20-25 minutes (until golden brown on top)
-Remove from oven and place on cooling rack 5-10 minutes
-Enjoy!
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