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  Active dry yeast 1 Tablespoon (1 Package)
  Water 1 1⁄2 Cup (24 tbs) (Warm)
  All purpose flour 3⁄4 Cup (12 tbs), unbleached
  All-purpose flour 2 2⁄3 Cup (42.67 tbs), unbleached
  Olive oil 2 Tablespoon (Plus More For The Loaves)
  Salt 2 Teaspoon
  Sage leaves 1 Tablespoon
  Rosemary leaves 1 Tablespoon
  Thyme leaves 1 Tablespoon
  Cornmeal 1 Cup (16 tbs) (As Required, For Dusting)
  Pesto 2 Tablespoon
  Black olives 1⁄2 Cup (8 tbs), pitted
  Olives 1⁄3 Cup (5.33 tbs), pitted, coarsely chopped (Imported Black And Green)
  Extra virgin olive oil 1 Tablespoon
  Onion 1 Small, halved, slivered, and sauteed with 1 clove minced garlic in the oil
  Minced garlic 1 Clove (5 gm)
  Coarse salt 1⁄8 Teaspoon

1) Place a baking stone or heavy baking sheet in the oven and preheat the oven to 450°F.

2) In a large bowl stir the yeast, 1/2 cup warm water and 3/4 cup flour together. Scatter the remaining 2 2/3 cups flour over the spongy mixture. Keep the bowl aside for about 30 minutes until the sponge rises up through the flour.
3) Stir 1 cup warm water, the olive oil and salt into the bowl, mix well. Stir in the fresh herbs. Turn out the dough on a lightly floured work surface and knead for 4 to 5 minutes until smooth and elastic.
4) Shape the dough into a loose ball, place in an oiled bowl and coat it well with oil. Cover with a plastic wrap and allow to rise for about 1 hour. Punch the dough down, reshape it into a ball and refrigerate covered for 8 hours or overnight.
5) Turn the dough out on a lightly floured work surface, gently press and cut the dough into 2 equal pieces. Shape each half into a ball and place about 6 inches apart on a heavily floured tray or table. Lightly brush the tops with oil, cover loosely with a plastic wrap and allow to rise for 1 1/4 to 1 1/2 hours, until doubled in bulk.
6) Once the dough has risen, flatten each ball into a 10-inch disk. Dust 2 rimless baking sheets or the backs of 2 regular baking sheets with cornmeal and transfer each disk to a baking sheet.
7) Prick the dough all over with a fork. Brush each disk with the pesto or olive oil topping and press the topping on the surface.
8) Cover one focaccia and place it in the refrigerator while the other one bakes. Place the dough on the hot sheet in the oven. Spritz the oven a few times with water and quickly close the door. Bake for about 25 minutes until the focaccia is nicely colored.
9) Remove the finished focaccia from the sheet to a wire rack to cool. Leave the sheet in the oven. Repeat with the remaining focaccia.

10) Slice the bread and serve on a serving plate.

Recipe Summary

Difficulty Level: 
Side Dish
Vegan, Vegetarian
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3034 Calories from Fat 807

% Daily Value*

Total Fat 91 g140.4%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5657 mg235.7%

Total Carbohydrates 486 g161.9%

Dietary Fiber 34.9 g139.5%

Sugars 7.4 g

Protein 66 g132.1%

Vitamin A 41% Vitamin C 69.7%

Calcium 29.4% Iron 190%

*Based on a 2000 Calorie diet

Focaccia Recipe