Focaccia- beautiful confusion

I like Focaccia bread made at home. Okay, love! I soak it in the soup, cut the sandwich bread in half, and use it for baked with crutones of the salad or for carbohydrate forward snacks. I am obsessed with soft, pillow’s crumb interior and crispy and tasty bread shells. And this is a Focaccia bread recipe that I always use at home. It takes time, but you can make it simple and easy. It is worth it!

If you are threatened with bread baking, I get it! IMO FOCACCIA is one of the easiest handmade bread. Only 5 ingredients are required in the dough recipe and no special equipment or fans (no stand mixer! No dough hook!) You don’t even need to know how to knead the bread dough.

relevant: Do you like homemade bread? Next, try the Yorkshire Pudding or Pretzel Bread Bowl with a soup!

ingredient

• Active dry yeast
• water
• Granul
• Multipurpose flour
• Cosher salt
• Extra Biggin Olive Oil
• butter

You will want some additional ingredients to put the bread before baking. I like fresh rosemary, peeled sea salt, garlic powder, seasoning salt and onion powder. It includes the ratio used in the recipe card below, but you can switch using Focaccia!

How to create Focaccia

Stir sugar in warm water in a large glass measurement cup (or small and medium -sized mixing bowl). If you sprinkle the yeast at the top, you should start to bubble a little in 1-2 minutes. If not, check the expiration date and start with fresh yeast if necessary.

Put flour and salt in a large bowl. Stir until the water and yeast mixture is poured and entangled and entangled. If necessary, use the hand to form the remaining flour or pieces together in the dough. Add some oil under the dough. Then cover the bowl with plastic wrap and refrigerated for 12-24 hours.

Prepare a 9 × 13 inch baking fan. Rub the softened butter along the side of the floor, edges and fans. Then spray half of olive oil on the floor.

Remove the dough from the refrigerator and lightly move from the bowl to the flour surface. Use your hands to fold your own corners (or may not be similar to four opposite edges, which must be similar to the square). Then put the dough into the prepared baking pan. Cover the cover and rise for 2 hours from a warm point.

Sprinkle the remaining oil over the top of the dough, use the fingertips to darken the dough and press lightly to fill the entire pan. Fresh herbs, salt and other seasonings. Bake in the oven for 25-28 minutes at 425 ° F. The top of the foam will look deep brown.

Tip and Notes

• If the kitchen is not warm, it is recommended to preheat the oven for a few minutes and then take out the dough fan for the second rise. If you do this, keep in mind that the oven is so warm that the dough begins to bake. But when the kitchen is revealed in winter, it may be necessary to make the second rise in a warm area.
• Rise Times – Recommended to get the best results. I know that the refrigerator rises for a long time. I usually make dough at night, refrigerated overnight to rise the second time and bend the next day. Long distance rise adds a lot of taste. But if you can’t wait for a long time, you can skip the refrigerator and rise to the first rise in a warm point for three hours. The second rise is the same.
• You can normal this Focaccia recipe in various ways! Perhaps you have seen people make almost a kind of scenes in Focaccia before adding or grilling or baking a thinly sliced ​​tomatoes. If you want to go that way, do that! The other fresh herbs that I sometimes use have a thyme, sage, dill or basil. You can also add powdered parmesan cheese or crushed cheddar cheese. There are so many Focaccia topping options that can change this default recipe.

Our favorite soup recipe

I like fresh Focaccia bread with homemade soup.