Peruvian & World Recipes

Focaccia Bread Recipe

Focaccia Bread
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Focaccia Bread

Course: Appetizers, First CourseCuisine: Italian

Focaccia Bread: A delightful blend of warm water, sugar, rapid-rise yeast, all-purpose flour, kosher salt, and olive oil. Infused with garlic, fresh rosemary, and a drizzle of olive oil. Topped with sea salt, it's a flavorful artisanal treat.

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Ingredients

  • 3/4 cup warm water - about 90 to 115 degrees Fahrenheit

  • 1/2 tsp sugar

  • 1 1/2 tsp rapid rise yeast

  • 1 3/4 cups all-purpose flour

  • 1/2 tsp kosher salt

  • 5 Tbsp olive oil divided

  • 1 Tbsp garlic (paste or minced)

  • 1 Tbsp chosen flavor* (fresh rosemary in this case)

  • Olive oil for drizzling

  • Sea salt for topping

Directions

  • Preheat oven to 200 F degrees. Grease a cast iron skillet with 1 Tbsp of olive oil, and set aside.
  • Using a stand mixer with the dough attachment, add the water, sugar, and yeast to the bowl. Stir to combine.
  • Allow the mixture to sit for about 10 minutes or until it becomes foamy.
  • Add in flour, salt, and 1 Tbsp olive oil. Mix until the dough begins to pull away from the sides and forms a sticky ball. If it is not pulling from the sides add a bit more flour (a Tbsp at a time).
  • Lightly flour your hands and form the dough into a ball. Place in the skillet and spread to cover the entire skillet. Dimple the dough with your fingertips.
  • Turn off the oven and place the skillet in the oven for 40 minutes to rise.
  • Remove the skillet from the oven and increase the oven temperature to 400 F degrees.
  • Meanwhile combine the remaining 3 Tbsp of olive oil, garlic, and rosemary.
  • Brush the mixture on top of the bread. Using your fingertips make indents over the top of the dough.
  • Place back in the oven and bake for 20 minutes or until golden brown.
  • Serve with a drizzle of olive oil and sea salt.

Notes

  • When the focaccia bread comes out of the oven, I drizzle with even more olive oil, sea salt, and fresh rosemary.

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