Best Ever Focaccia

Name: Best Ever Focaccia
Prep time: 1 h 4 min
Cook time: 25 min
Total time: 1 h 29 min
Yield: 1 loaf, 16 serving(s)
Ingredients: 1 1/2 cups warm water; 2 teaspoons instant yeast; 2 teaspoons sugar; 2 tablespoons olive oil; 1/4 teaspoon salt; 3 1/2 cups flour; 2 teaspoons baking powder; 1 teaspoon olive oil; dried thyme; dried oregano; dried basil; coarse salt

Submitted by Demelza

"We used to go to a restaurant here that has closed down. They made the best focaccia I have ever tasted. It was light and fluffy, not at all like a pizza crust. This is my take on it. I use my Kitchen Aid mixer when making this, I am sure a breadmaker on the dough cycle would work as well. Feel free to use different herbs. I will sprinkle parmesan cheese on top some days. Italian seasoning also works well. Serve chunks of this focaccia with a good quality olive oil & balsamic vinegar to dip it in. There was a bit of a glitch in the system when I was posting this recipe - it posted 4 times! I hope you find your way back here to let me know what you think of this focaccia."

Download

photo by Demelza

Ready In:: 1hr 29mins
Ingredients:: 12
Yields:: 1 loaf
Serves:: 16

ingredients

1 ¹⁄₂ cups warm water
2 teaspoons instant yeast
2 teaspoons sugar
2 tablespoons olive oil
¹⁄₄ teaspoon salt
3 ¹⁄₂ cups flour
2 teaspoons baking powder
Toppings
1 teaspoon olive oil
dried thyme
dried oregano
dried basil
coarse salt

directions

Mix all ingredients together.
Beat for 2 minutes, dough will form a ball.
Place dough on a floured surface, dust top with flour (the dough will be very soft & sticky, the dusting of flour will help you handle it).
Pat & stretch dough into 8" square.
Place in parchment lined 9 x 9 baking dish.
Brush with olive oil, sprinkle desired herbs on dough.
Cover with plastic wrap & let rise for 1 hour.
Bake at 400° for about 25 minutes.
Remove from pan & cool on wire rack.
Serve warm or at room temperature with oil & vinegar to dip.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Demelza

Canada

Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes. I enjoy cooking, and am passionate about baking.

View Full Profile