My Fiance was recently away for a weekend while I made this Focaccia, when he got home he could not believe it was homemade and not store bought. Luckily I had the pictures from making it to prove that it was indeed from our kitchen.
Focaccia bread is similar to a pizza dough, but then almost fried in olive oil in the oven while baking. That’s what gives it such an amazing crust.
Tip for making this bread:
- Use a scale – weighing ingredients instead of using volumetric measurements is always more exact.
For the Dough:
- 22oz All Purpose Flour
- 1 Packet of Active Dry Yeast
- Olive Oil (not putting an amount because you use as much as you want, I believe that a little bit of a heavy hand with the Olive Oil when baking it is a good idea)
- 16oz warm water
Step 1. In the bowl of the stand mixer, combine the flour, yeast and salt. Mix together.
Step 2. Add 3 tablespoons of the olive oil to the flour mixture. Then slowly add the warm water with the stand mixer with the kneading hook. Once integrated, allow mixer to knead the dough for 2 or 3 minutes.
Step 3. Once the dough is smooth remove it from the mixer. You might want to hand knead it a few times on a lightly floured surface, just to make sure the dough feels good and pliant. Then in a large bowl, add about 3 tablespoons of olive oil. Then place the dough in the bowl, and roll it around so it’s covered in the oil. Cover the bowl and put in a warm place to rise for at least an hour.
* I live in FL, so I use my warm patio and the sun to give the covered bowl a good bit of warmth to rise.
Next is when I start the Caramelized Onions, the timing works out quite nice this way. (see directions below)
Step 4. Once the dough has more then doubled in size, remove it from the bowl to a floured surface and split evenly into two balls then push down into 2 greased 8 inch round pans. Press the risen dough down into the pans to deflate it. Cover pans with a towel and set aside to raise for another 30 minutes.
Step 5. Using your finger, push lots of dimples into the dough ni the pan. The olive oil and onions will sink into the wholes cooking / frying it all the way through.
Step 6. Top your dough with the caramelized onions (or other toppings) as well as another tablespoon or more of oil coating the top of the dough. Let rest for 10-15 minutes before baking.
Step 7. Bake the focaccia in the oven at 425 degrees for about 25 minutes. The top and edges will turn a great golden brown.
- Large Vidalia or White Onion (I used white for this, but prefer it done with a Vidalia onion)
- 4 tablespoons of Salted Butter
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1/2 teaspoon Pepper
Step 1. Slice the Onion thin.
Step 2. Add the butter to the pan over low heat and melt until it starts to ripple, then start to slow cook the onions down over low heat.
Step 3. Add the salt, sugar, and pepper.
Step 4. Allow onions to slow cook for about an hour or until a wonderful caramel color.
I hope you enjoy this bread as much as I do. Not only does it work as a great bread along with a meal, it can be a featured part of a meal and loaded up with great flavor. There are so many wonderful variations you can do as well. I’m a big fan of rosemary and sea salt focaccia as well.