Since I love you guys so much I thought I would share how to make this nice airy Herbed Focaccia Bread, I used a shortened technique like I use when I make sourdough bread and put it to use making this focaccia. I have yet to share the all mighty sourdough instructions because it takes a few weeks to make a starter and I'm not sure if were ready to go there yet..
I don't want to cause a mass evacuation from my blog over baking complications, my goal is to help you enjoy good food from scratch and avoid the box stuff at all costs.
I made this Herbed Focaccia Bread to go with my updated Sausage Kale and Potato Soup we enjoyed for dinner a few nights ago.
There's nothing like a loaf of Focaccia with big airy holes to round out a nice dinner.
This bread takes a little bit of time to make but very little effort and is worth every minute of it, to achieve a nice airy loaf.
Herbed Focaccia makes a fabulous sandwiches like our favorite Turkey Pesto Panini, just in case you wanted an extra reason to make a loaf!
First off use luke warm water about 110 degrees, try to avoid any hotter as it will kill the yeast. Add honey and yeast. Mix until dissolved.
Add 2 cups of flour..
Mix until throughly combined, scraping the sides of bowl as needed. Then cover and walk away for about the next 4-6 hours.. You could even do this the night before and place it in the refrigerator and let it return to room temperature before proceeding.
Your flour and yeast mixture will look something like this.. Bubbly and active..
Add another 2 cups flour and 2 tablespoons olive oil and mix on medium speed until combined.
Your dough will look something like this.. Now cover and walk away again for 15 minutes. I know a little time consuming but waiting to add the salt allow the gluten to develop, giving us a different structure in our bread..
Add another 1/2 cup flour and 1 teaspoon sea salt. Mix on medium speed for about 6 minutes or until dough becomes smooth. This is a soft dough and will be slightly sticky.
Cover dough with a kitchen towel or plastic wrap and let it rise for 20 minutes.
Remove cover and turn mixer on low, allow dough hook to make to passes around bowl and turn off mixer and recover dough. Repeat this step over an hour and a half. This helps to develop the bread and create the nice big holes in our finished Focaccia.
Meanwhile in a small bowl combine 1 tablespoon Rosemary, 1 tablespoon Italian Seasoning and 1 teaspoon course Sea Salt.
On a cookie sheet greased with olive oil stretch dough into a 14"x10" rectangle, you might need to add a little olive oil to your hands to keep dough from sticking. Let dough rest uncovered for about 15 minutes. Then brush with additional olive oil.
Sprinkle dough evenly with herb mixture and shredded parmesan cheese. Allow dough to rise uncovered until puffy about 30 minutes.
Meanwhile preheat the oven to 450 degrees.
Right before placing Focaccia in oven use 2 fingers to make an indentation in dough at equal interverals.
Ready for the oven bake for about 20-25 minutes or until lightly brown and crusty.
Mmm.. Fresh out of the oven Herbed Focaccia Bread..
One of these days I'll have to take a photo of our set up for our pictures it's really rather comical now that Colts taking all of the pictures. We have two corner windows above our kitchen sink with a corner ledge I had been taking all of the pictures on for the best daylight lighting, which works ok for me but my 6'6" husband looks a little comical standing over the sink squished up into the ceiling to get a good shot! Thank God he's willing to help and has actually found a love for the photography aspect of the blog, I wouldn't be able to do it without him at this point with my neck and back still acting funny.
We usually enjoy this with a little balsamic and olive oil to dip it into or hot soup but it goes great with a little buttah too.. Ha..Ha..Butt..ah cause it goes straight to my butt..Lol.. Ok I'll stop now before I over do it!
Herbed Focaccia Bread Recipe
Herbed Focaccia Bread. A bread filled with light airy holes and topped with Rosemary, Italian herbs, Course Sea Salt and Parmesan Cheese.Prep time: PT6H30M
Cook time: PT25M
Total time: PT6H55M
Yield: 8 Servings
- 2 cups Warm Water, (Under 110 degrees)
- 2 teaspoons Active Dry Yeast
- 1 teaspoon Honey
- 2 cups All-Purpous Flour
- 2 tablespoons Extra Virgin Olive Oil
- 2 cups All-Purpose Flour
- 1/2 cup All-Purpose Flour
- 1 teaspoon Sea Salt Or To Taste
- 1 tablespoon Fresh Rosemary
- 1 tablespoon Italian Seasoning
- 1 teaspoon Medium Course Sea Salt
- 1/4 cup Parmesan, Grated
- 1 1/2 tablespoons Extra Virgin Olive Oil, Plus Additional For Greasing Pan
- In a mixing bowl fitted with a dough hook add warm water, active dry yeast and honey. Mix until dissolved and add 2 cups of flour. Turn mixer on medium low and mix until combined, scraping the sides of bowl as needed. Cover dough and allow to ferment for 4-6 hours or place in refrigerator over night and allow to return to room temperature before proceeding. Dough should be very bubbly and active.
- Add another 2 cups flour and 2 tablespoons olive oil and mix on medium speed until well combined. Cover dough and allow to rest for 15 minutes.
- Add remaining 1/2 cup of flour and 1 teaspoon of salt. Mix on medium speed for about 6 minutes or until dough becomes smooth. This is a soft dough and will be slightly sticky. Cover dough.
- Allow dough to rise for 20 minutes, remove cover and turn mixer on low for 2 spins around bowl. Turn off the mixer and recover dough. Repeat this step every 20-30 minutes for 1 1/2 hours.
- In a small mixing bowl combine rosemary, italian seasoning, and remaining teaspoon of medium course salt.
- Grease a large cookie sheet with olive oil.
- Place dough on cookie sheet and stretch into a 14"x 10" rectangle, if the dough sticks to your hands add a little olive oil to your hands to prevent sticking. Allow dough to rest for 15 minutes.
- Brush dough with remaining olive oil. Sprinkle dough evenly with herb mixture and parmesan cheese. Allow dough to rise until puffy about 30 minutes.
- Meanwhile preheat oven to 450 degrees.
- When oven is preheated and focaccia is puffy use 2 fingers to press evenly spaced dimples in the dough.
- Bake for 20-25 minutes or until lightly brown and crusty.