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Focaccia Bread Recipe – No kneed to be intimidated by bread.

fresh bread focaccia bread baked and sliced

I know most people are intimidated by bread. I’m not intimidated by bread. I’m angered by bread.

Bread is one of those things that is a number of steps, sometimes even days and everything looks good. The dough raised and has beautiful color, the smell of the dough and you’re just so happy.

Then you put it in the oven and nothing. It’s as dense as your youngest boy.

Well no need to worry with this focaccia recipe. Simple and straight to the point. I haven’t even fucked it up yet.

And if I haven’t found a way to fuck something up. To me, it’s fool proof. I think that’s how that saying came along.

I had a love hate relationship with focaccia for a long time. It dried out way too fast for me. Who wants that? You cut a slice and by the time you take it to the table, it’s dry.

Listening to feedback and reading other recipes, I’ve noticed honey in a lot of recipes and friends and followers comments on adding honey.

What a world of difference. It added a softness and helps with the drying out factor. I’m generally against putting sugar in a dough if I feel it’s not necessary but honeys different.

Honey is a God when it comes to baking and pastry for me. It’s a cure all a lot of the times. Don’t know why I didn’t think of it. But give credit where credits due.

The crust on this focaccia is golden and crips only to reveal a soft pillowy goodness of an interior. You’ll be hooked on this bread.

Anyhooter, this one bowl, one hook, mix, rest, refrigerate, proof and bake focaccia is the best and easiest way to go. Even your youngest boy could crank this out.

If not, get rid of em.

“The tragedy of life is not death but what we let die inside of us while we live.”  – Norman Cousins 

focaccia bread fresh baked fresh baked focaccia bread

 

Focaccia 

500g flour
300g water
150g olive oil
30g honey
10g active dry yeast
10g salt

Made in a 9×13 casserole dish.

-place all our ingredients in a mixing bowl and place on the mixer with the hook attachment.
-mix on low until a dough starts to form. About 2-3 minutes. Raise the speed to medium and let it go for 20 – 30 minutes. The dough should pull away from the sides of the bowl and the dough should be smooth and wrapped around the hook. You can also do the old school window test.
-using olive oil, lightly oil a bowl large enough for the dough to expand at least twice its size. Transfer your focaccia into the lightly greased bowl and cover with a towel and let rest at room temperature for one hour.
-after one hour, punch down the dough. Cover with plastic and refrigerate overnight.

The next day –
-take your 9×13 casserole dish and lightly oil with olive oil. Press your focaccia dough into the dish spreading it out evenly to fill the casserole dish.
-cover with a dish towel and let it proof. This is the tricky part because depending on your environment this could take anywhere from an hour or less. It’s weird. To be safe, check it every 30 minutes. If your finger goes into the dough without much of a spring. You’re good to go. It should leave a bit of an indentation but not collapse.
-once it’s proofed, press the dough with your fingertips making indentations all over the top. About a half inch into the dough. Lightly coat with olive oil, sea salt and pepper. Get creative here, use herbs, Mrs. Dash, onions, sun-dried tomatoes. It’s your world and your bread. *** What I did –

3 Tbsp Olive Oil
1/2 tsp Mrs. Dash
1/2 tsp smashed garlic

Mix and brush on top of your focaccia before baking.

-Bake at 375 degrees for about 15 – 20 minutes. The bread should have a nice golden color. Do not over bake! Then you’ll have a dry bread for sure.

 

Other Bread Recipes You’ll Dig 

Condensed Milk Bread so amazing you won’t give a shit about your summer body. In fact, you’ll be eating this at the beach.

Feta, Olives, and Sun-dried Tomato Bread. An amazing experience and recipe from working with the world renowned Chef Ruth.

Ham & Cheese Jalapeño Bread

fresh baked focaccia bread

 

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