A relatively quick bread to make at three hours start to finish. Plus, this homemade Italian bread smells awesome and tastes even better. And if you have to add garlic, no one will blame you...
Baking bread is surprisingly easy, although you have to plan for it. Meaning, there's not a lot of active work, but you have to do certain things at the right times. Besides the aroma, taste and texture of a good focaccia, a real plus is that like pizza dough, it is a relatively quick bread to make. Basically, 3 hours start to finish.
Focaccia is a moist bread, thanks to olive oil. Consequently, it does not have a noisy, crispy crust--but make no mistake of how yummy it is. Light, seasoned with salt and onions, rosemary and garlic, it is sure to complement some fantastic dishes!
Ingredients
1/2 tsp brown sugar
1 cup lukewarm water, divided
1 tsp dried yeast
450g (approx 4 cups) all-purpose flour
1 tsp salt
1 tsp fresh rosemary, finely chopped (1/2 tsp if dried)
3 Tbsp olive oil, plus more for greasing
1 Tbsp fresh rosemary, in small sprigs (1/2 Tbsp if dried)
1/4 red onion, thinly sliced
Note: The directions assume a mixer with a dough hook, such as a KitchenAid. Otherwise, you will need to mix and knead the dough the traditional, manual way.
Directions
Warm your mixer bowl with hot water. Collect your ingredients and empty the bowl.
In the bowl, dissolve the brown sugar into 1/2 cup of lukewarm water. Sprinkle the dried yeast on the surface and let foam over the next 10 minutes.
Meanwhile, weigh your flour in another container and sift or whisk in the salt.
Add the remaining water and 1 Tbsp olive oil. Then, add in the flour mixture and the chopped rosemary. Set the mixer to Speed 1 (the slowest) with the dough hook until the dough is mostly combined.
Set to Speed 2 and let the mixer knead the dough for 4 minutes. Meanwhile, microwave 4 cups of water for 3 minutes.
Remove the bowl from the mixer and drizzle a little olive oil over the dough ball. Roll the ball to coat the bowl and the ball with the olive oil. Cover the bowl with Saran wrap.
Put a rimmed baking sheet on the bottom of your oven or on the lowest rack. Pour the hot, microwaved water into it. Place the mixer bowl with the dough on a rack above the water tray and close the oven, letting the dough rise, doubling in size for 1 hr.
Grease a rimmed baking sheet with a little olive oil, and knead the dough into a circular or rounded rectangle shape, about 3/4in thick. Cover with a lightly oiled Saran wrap and set aside to rest for 45 min (ideally in the previously lukewarm oven, if you have two), or until the dough rises to about 1.5in thick.
Meanwhile, preheat an oven with a baking stone in the middle rack to 425 degrees. Also, toss the rosemary sprigs and sliced red onion in 1 Tbsp olive oil. Optionally include 1 Tbsp minced garlic.
When the dough has finished its second rise, remove the cover and make indentations with your finger. Drizzle 1 Tbsp olive oil over the flat loaf, spread the sprigs and onion slices across the top, and sprinkle liberally with kosher salt.
Bake the dough on the baking stone for 15-20 until light golden brown. Note the bread will not become very dark due to the olive oil moisture, but be sure not to over-toast the toppings.
Enjoy immediately or let rest and serve warm.
Serving Suggestions
As an appetizer: think dipping with olive oil and balsamic vinegar, or with a tapenade spread.
As part of the main dish: it's brilliant with anything saucy or soupy. Think soups, stews, and pastas.
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