This focaccia bread recipe is SO good and honestly easy. I had to make it twice last weekend (Friday & Sunday)! It's practically fool-proof. It's great to take to dinner parties to make people think you are a really good cook. They won't be able to believe that you made this wonderful, tasty yeast bread all by yourself. It tastes like heaven AND you won't be spending $5 bucks on some artesian loaf from the bakery. You should have most of the ingredients in your pantry. That said, I decided to pair the bread recipe with a beautiful salad. The classic Caprese salad shows off those yummy summer tomatoes..... and once you eat a whole loaf of warm homemade bread, the only thing you'll have room for is a salad anyway! I'll post the Caprese salad later this week.
Just as a little teaser, here's the finished product. It's oh-so worth the time.
We'll start with the focaccia bread. Here are the ingredients you'll need. I also wanted to note that I derived this recipe from a great food blog called "Our Best Bites." They have lots of awesome recipes, but this one I use over and over.
Place dough in a large bowl coated with cooking spray, cover with plastic wrap and allow to sit in a warm place for 45-60 minutes. I like to put my dough in a sunny window. My granny always put hers on top of the fridge, but I always thought that was kind of a dusty place to put such a thing! Maybe that's just my fridge, but I doubt it! Let it rise until it doubles in size.
1 c. warm water (~110 *)
1 tbsp yeast
1 tsbp sugar
2 1/4-1/2 c. all-purpose flour
1 tsp. course sea salt
2 tbsp. rosemary (dried)
1/4 tsp. oregano
1 tbsp. olive oil
Combine first 3 ingredient in a medium bowl and let sit 10 minutes. Combine 2 cups of flour, spices and olive oil in large bowl. Once yeast mixture is bubbly/fluffy, add to flour mixture. Stir until sticky dough forms, then slowly add remaining flour (NO more than 1/2 c) until a soft-dry dough forms. Place in a greased bowl, cover and allow to rise for 45-60 minutes.
Once dough doubles in size, punch it down and pour onto floured surface. Divide into 2 halves, knead each half 5-10 times and form into 2 loaves. Place loaves on greased cookie sheet, cover and rise for another 45-60 minutes.
Once loaves are doubled in size, brush (spray) with olive oil and sprinkle top with sea salt and rosemary. Place in 375* oven for 15-20 minutes or until golden brown.