I panicked when I thought I lost this focaccia bread recipe. I made an Egg Plant Dip (Moutabel) and thought of making this Focaccia Bread to go with it. I opened my blog, and there was nothing in the page! It was blank, all wiped out! Immediately checked all my other posts, thank goodness all the others are fine. I don’t know what happened, but it really made me panicked and I was heartbroken with the thought of losing this recipe.
For me, that is a confirmation of how good this recipe is. I stick to one recipe once I like it, I may modify it or give it a twist, but I hold on to the original recipe. I tried to search for other Focaccia recipe but my heart belongs to this one.
Good thing, I can still remember how the process looked like. I checked my saved online ingredients, matched it with the photos I have, found it! Phew! That is another sign for me that this recipe is for keeps. The process of making it is still somehow in my mind and I cannot bring myself to find another recipe to replace it. This experience was a lesson learned to me. From now on, I will save a copy of my original recipe so that I have something to go back to when something goes wrong online.
This Foccacia bread is crunchy in the outside, but soft in the inside. The infused garlic and herbs mixture really gave this bread amazing taste and flavor. This has always been my go to bread for my Spicy Morrocan Hummus, Eggplant Dip (Moutabel), or as pair for my pasta. I even used this as crust for my homemade pizza. Very versatile, simple and easy. Now you know why I treasure this recipe so much!
- 3/4 cup warm Water (110F)
- 1 1/4 tsp Active Dry Yeast
- 1/2 teaspoon White Sugar
- 1 1/4 cup Bread Flour
- 3/4 teaspoon Salt
- 1/4 cup extra-virgin Olive Oil (divided: 3 tablespoon for the flour mixture and 1 tbsp for brushing the top)
- 1 Cloves Garlic, finely minced
- 1/2 teaspoon Italian Seasoning
- 1/4 tsp fresh ground Black Pepper
- Prepare the Infused Herb Olive Oil: In a cold medium skillet, combine olive oil, 1/4 teaspoon salt, minced garlic and Italian seasoning. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir a few times then let sit for 10 minutes.
- Infused Oil + Flour: Add 1 cup of the flour and 3 tablespoon of the infused garlic-olive oil mixture to the yeast mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Remaining Flour: Mix in the remaining 1/4 cup of flour and 1/2 tsp salt. Once the dough comes together, transfer to a floured board and knead the dough until smooth, soft and elastic. Do not knead too much to avoid the bread getting tough.
- Rest Period: Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
- To help the dough rise well, pre-heat the oven to 110F then once it reached 110F, turn OFF the oven. DO NOT forget to turn off the oven, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
- Transfer in Pan: Brush pan with infused olive oil. Transfer dough into a baking sheet or pan, no need to knead the dough. Push the dough around to cover the pan. Drizzle infused olive oil on top. Cover and let rest for another 30 minutes while pre-heating the oven to 357F.
- Baking Pan: Rectangle 7.5 x 10 (or something close to this size)
- Baking Pan: Cast Iron Pan 6-inch
- Topping: brush top with remaining infused olive oil. Make a “dimple” all over the dough, use your fingers and poke hols on top. Add any topping of your choice, the likes of Kalamata Olive, sun-dried tomato, fresh chopped Rosemary, grated cheese or leave it plain.
- Bake in a pre-heated 375F for 30-35 minutes or until top turns brown and the bread lift off easily from the pan.
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