Traditional Focaccia is a great bread that can stand alone or goes great with a meat and cheese tray or a big bowl of pasta
I often have the urge to bake when the weather is gloomy or cold. I guess it’s like nesting or storing up carbs for a self-imposed hibernation?
That isn’t the case with baking bread. We love home baked bread. It tastes so much better than store-bought, and I started baking more bread when I had a loaf of store-bought that never molded. I have a real problem with preservatives. I don’t think that they can be good for us. I wish it worked as a preservative for youth but it seems to do the opposite.
I used to participate in baking challenges that issued monthly challenges to its members. I liked the vast experience of the group and it forced me out of my comfort zone. Members were from all over the world so the challenges were often for things I’d never made and sometimes never heard of. The challenge that inspired this recipe was Italian inspired bread. I had to try Focaccia.
Focaccia is a type of flat Italian bread. The term focaccia is derived from the latin Panis focacius which means bread that is baked in the ashes. Focaccia can be topped with a variety of toppings ranging from rosemary and sea salt to different types of cheese, herbs, vegetables, and even fruit. I love focaccia and have made it several times. The thing I like about this bread is that it makes a great addition to a meal but I love serving it as an appetizer with a cheese and fruit plate.
There are so many variations to focaccia, but I love the traditional version with rosemary and Parmigiano Reggiano. I didn’t make any changes to the recipe that was originally featured on allRecipes.com.
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Traditional Focaccia is a great bread that can stand alone or goes great with a meat and cheese tray or a big bowl of pasta.
- 2-3/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1 tbsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 pinch ground black pepper
- 1 tbsp vegetable oil
- Olive oil
- 1-1/4 cup milk
- Parmigiano Reggiano
In a small bowl or cup, combine milk, yeast, and sugar. Allow to sit until it becomes foamy (5 to 10 minutes)
In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, basil, and black pepper.
Mix in the vegetable oil and then add the milk-yeast mixture.
Stir with a wooden spoon until the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Place the dough in a lightly oiled large bowl, turning once to coat both sides. Cover with a damp cloth and let rise until it doubles in size (1 to 1-1/2 hours).
Punch down dough and place on a well greased rimmed baking sheet. Pat into a 1/2 inch thick rectangle or any shape to your liking. To give the dough the dimples effect, use your fingertips, pushing gently all over the surface of the dough.
Brush generously with olive oil. Sprinkle with cheese, rosemary and kosher or sea salt. Allow dough to rest for 10 to 15 minutes.
Bake for 15 minutes or until golden brown in a preheated 450 degree F oven with the rack set to the middle position.
Recipe adapted from All recipies.com
Prep time includes non-active raising time.
Here are a few of my favorite bread recipes.
These groups really helped inspire my love for bread baking. Are you a bread baker? What is your favorite go-to bread recipe?