Recipe: Foolproof Focaccia Bread

It may look daunting at first with so many steps but it’s actually a very forgiving bread. No special pans, tools or technique needed. It’s a good recipe to start with your kids if you want to make your own focaccia. 

I used fresh rosemary from my garden when I made this with dried thyme on my pantry. But you can also use other ones that are available on hand like oregano, basil or even the bottled Italian seasoning. Both fresh or dried. 

We love to pair this with pasta as a meal or with jams or marinara sauce for snacks. My favorite is to dip this in my herb infused evoo and balsamic vinegar (ala Italianni’s)

Foolproof Focaccia Bread

• 1/2 cup olive oil
• 2-3 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary (or dried) 
• 1 teaspoon dried thyme (or fresh)
• 1/4 teaspoon black pepper
• 1 cup warm water
• 2 1/4 teaspoons yeast 
• 1/4 teaspoon brown sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon pink Himalayan salt (or plain sea salt)

1. In a small skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. 
2. Heat gently until the oil is infused with the herbs. Make sure the garlic is just soft , not browned or burnt.  Reserve 3 tablespoons of this infused olive oil. Set aside.
3. In a large bowl, combine the warm water, brown sugar, and yeast. Stir and let sit for 5 minutes until it’s frothy on the surface. 
4. Add 1 cup of the flour and a half of the infused olive oil mixture to the bowl with yeast. Stir a few times times until the flour has moistened.
5. Stir in the remaining 1 1/2 cups of flour, oil and the salt. When the dough comes together, transfer to a floured board and knead several times times until smooth.
6. Transfer the dough to a well oiled bowl, cover with a warm, damp towel and let rise for an hour or so.
7. After the dough has risen, pre heat the oven to 250C or 450F. 
8. Oil a 9-inch by 13-inch rimmed baking sheet using 1 tablespoon the infused olive oil. 
9. Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough surface then drizzle the top with the remaining 2 tablespoons of the infused olive oil mixture. 
10. Let the dough rise for another 20 minutes until it puffs slightly.
11. Bake until top is brown for 15 to 18 minutes tops. 
12. Cool baked focaccia bread on a wire rack before slicing.