Focaccia Bread

I was looking for something new to bake and chance upon a recipe for the Focaccia Bread.

It is an Italian bread. There are various variants, slight variations to the olive oil content and to the flavourings or toppings. You could use Focaccia Bread as a pizza base, eat it on its own or use it for sandwiches. You can top it with cheese too.

The recipe that I am using is oily but with the heavy use of the olive oil you do get a very tasty crust. I did some amendments to the amount of olive oil and to the herbs that I use, as we practically could not find these fresh herbs here in Malaysia, especially in Alor Setar.

Focaccia Bread Recipe

Ingredients

300 gm bread flour

1tsp salt

1 tsp yeast

½ tabsp  sugar

2 tabsp extra virgin olive oil plus 1 tabsp herb oil (instead of 3 tabsp olive oil)

200 ml water

Olive oil for greasing your tray

Herb Oil  

2 ½ tabsp extra virgin olive oil (1 ½ for spreading on top of the dough before baking)

2 tsp dried herbs (plump the herbs in a little hot water)

(I used mixed dried herbs which consisted of mixture of Oregano, Rosemary, Sage,      

Thyme, Basil, Savory and Majoram, bought all packed in a bottle from the supermarket)

2 tsp freshly ground/pressed garlic

 

Preparation

1.   As usual I prepare a yeast starter dough, using 50 ml warm water, 1 tsp yeast and ½

      tabsp sugar. Let the yeast mixture rise for 10-20 mins.

2.   Mix together the bread flour and salt.

3.   Mix together the herb oil (heated to 100 deg. C) and add 1 tabsp to the flour.

4.   Add another 2 tabsp of extra virgin olive oil to the flour mixture.

5.   Add starter dough to the flour mixture.

6.   Add the balance of water. Leave some and check that it is pliable and of the right consistency.

7.   Knead well for about 10 mins.

8.   Cover the dough and let rise in a warm place for 1 hr. or double tin size. 

9.   Liberally oil a baking tray with olive oil (about 1 tabsp)

10. Punch down the dough to knock down the air and spread it out on the baking tray.
      Press out but do not pull too much.

 

11. Cover and let rise again till double in size.

12. Preheat the oven to 425 deg. Depending on your oven, or tray(s) and if

      you prefer something really crispy, you could even try for 450 deg. This would

      also depend on the thickness of your dough. I prefer mine, crisp on the outside and

      soft on the inside, besides with my tray of diameter 9 inches, the dough is not spread

      thin. Just the way I like it.

13. While preheating the oven, use your finger to poke the dough to make regular, little holes.

14. Liberally spread herb oil on the dough.

15. Bake for 20 to 25 mins. till golden brown. (depending on your tray and oven too).

      Turn your baking tray 180 deg around half time.

16. Cool your Focaccia bread before cutting.

I used a round stainless steel plate, which does not brown as fast as a baking tray, thus calling for some additional time. I like to eat the bread as it is, and it is fabulous.I love it. You could use a 10” x 13” tray. Normally, a rectangular baking tray is used for Focaccia Bread.

Recipe adapted from Michelle, The Brown Eyed Baker