This amazing Italian bread is the ultimate Atkins Diet buster so if you're on a low carb program, you best click away now while you still have a chance. The rest of you read on.
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So what I'm sharing today is your basic, dummy-proof Focaccia bread recipe that I got from a book. I've been making this for the last month with different toppings and it always comes out lovely. Give this one a try and impress your family and friends.
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Ingredients:
3 1/4 Cups All Purpose Flour
1 1/2 Tsp Dry Yeast
2 Tsp Sea Salt
2 Cups of lukewarm Water
1/4 Cup EVOO
Fleur de Sel
Cornmeal
Freshly Cracked Pepper
Fresh Rosemary
Method:
First, in a large bowl, mix in your dry ingredients -- flour, yeast, sea salt. Make sure you combine them well.
Next, add the wet ingredients -- water and oil -- starting with the water. Mix it well with your hands until the dough starts to hold together. (If it's too wet, add a bit of flour, or, if it's too dry, add a bit of water.) When the dough has the right consistency, take it out of the bowl and start kneading it on a floured surface for about 10 minutes, until it's smooth.
When your dough is smooth, shape it into a ball, flip it over, and pinch the edges. Brush EVOO into a large bowl and place your dough ball inside with the pinched seam on the underside. Cover with saran wrap and let sit for at least an hour in a warm spot until it's doubled in bulk.
After about 40 minutes have passed, preheat your oven to 425 degrees.
When the dough is ready, pour it out on a floured surface. Gently press down and pat on the dough to create the Focaccia shape. Do not stretch it or roll it. When you have the correct shape, cover a baking sheet with parchment paper, liberally sprinkle it with cornmeal, and place the dough on it. Now it's ready to garnish.
To garnish, start by pressing the dough with your fingers to create indentations across the surface. Then, brush it a generous amount of EVOO, sprinkle your Fleur de Sal, and black pepper, and place fresh rosemary leaves all around. These toppings, by the way, are totally optional. You can put basil and cherry tomatoes, or oregano and caramelized onions, etc.. it's up to you.
Finally, place your Focaccia into the oven for about 20 minutes -- or a bit longer depending on how brown you like it.
The result should look something like this:
![Image]()
Serve!
Bon Apetito!!!
![Image]()
![Image]()
So what I'm sharing today is your basic, dummy-proof Focaccia bread recipe that I got from a book. I've been making this for the last month with different toppings and it always comes out lovely. Give this one a try and impress your family and friends.
Ingredients:
3 1/4 Cups All Purpose Flour
1 1/2 Tsp Dry Yeast
2 Tsp Sea Salt
2 Cups of lukewarm Water
1/4 Cup EVOO
Fleur de Sel
Cornmeal
Freshly Cracked Pepper
Fresh Rosemary
Method:
First, in a large bowl, mix in your dry ingredients -- flour, yeast, sea salt. Make sure you combine them well.
Next, add the wet ingredients -- water and oil -- starting with the water. Mix it well with your hands until the dough starts to hold together. (If it's too wet, add a bit of flour, or, if it's too dry, add a bit of water.) When the dough has the right consistency, take it out of the bowl and start kneading it on a floured surface for about 10 minutes, until it's smooth.
When your dough is smooth, shape it into a ball, flip it over, and pinch the edges. Brush EVOO into a large bowl and place your dough ball inside with the pinched seam on the underside. Cover with saran wrap and let sit for at least an hour in a warm spot until it's doubled in bulk.
After about 40 minutes have passed, preheat your oven to 425 degrees.
When the dough is ready, pour it out on a floured surface. Gently press down and pat on the dough to create the Focaccia shape. Do not stretch it or roll it. When you have the correct shape, cover a baking sheet with parchment paper, liberally sprinkle it with cornmeal, and place the dough on it. Now it's ready to garnish.
To garnish, start by pressing the dough with your fingers to create indentations across the surface. Then, brush it a generous amount of EVOO, sprinkle your Fleur de Sal, and black pepper, and place fresh rosemary leaves all around. These toppings, by the way, are totally optional. You can put basil and cherry tomatoes, or oregano and caramelized onions, etc.. it's up to you.
Finally, place your Focaccia into the oven for about 20 minutes -- or a bit longer depending on how brown you like it.
The result should look something like this:
Serve!
Bon Apetito!!!
