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!
- 1/4 cup + 2 tbsp extra-virgin olive oil (divided: 1/4 cup for the flour mixture and 2 tbsp for brushing the top)
- 2 garlic cloves, finely minced
- 1 tbsp chopped fresh thyme or 1 tsp dried
- 1 tbsp chopped fresh rosemary or 1 tsp dried
- 1/4 tsp fresh ground black pepper
- 1 cup (235 ml) warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 tsp honey
- 2 1/2 cups (325 grams) all-purpose flour
- 1 tsp kosher salt
- Prepare the Herbs: In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- Prepare the Yeast: In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
- Herbs + Flour: Add 1 cup of the flour and 1/4 cup 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 1/2 cups of flour and salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. 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, I put it inside the oven which I pre-heated to 110F Once it reached the 110F, I stopped/canceled it. DO NOT forget to stop it, 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: Transfer dough into a baking sheet or pan. If you do not have a large pan to hold the entire batch, divide the dough into 2. Using your fingers, poke the top of the bread. Drizzle with remaining oil mixture and leave for another 30 minutes before baking.
- Bake in a pre-heated 350F for 20-25 minutes or until top turns brown.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Recipe Adapted from: Inspired Taste (with my minor modifications)