Focaccia – A Beautiful Mess

I love homemade focaccians. Love, love! I use it to soak the soup, cut it in half for the sandwich bread, toasted as a crauton for salads, or cut it alone for a snack after carbohydrates. Soft I am absorbed in the interior of bread crumbs with soft pillows and crispy crust. And this is a recipe for the FOCACCIA bread that I always use at home. It takes time for a while, but you can make it easy and easy. That’s worth it!

If you’re afraid of bread baking, I get it! IMO FOCACCIA is one of the simplest homemade breads. The fabric recipe requires five materials. No special equipment or frying pan is required (no stand mixer! There is no fabric hook!).

Related: Do you like homemade bread? Next, please try the Pretzelpan bowl for York Switching or soup!

material

• Active dried yeast
• water
• Granular white sugar
• All -purpose flour
• Coordinarium
• Extra virgin olive oil
• butter

You also need some additional ingredients on the bread before baking. I like fresh rosemary, flake sea salt, garlic powder, salt of ralei seasoning, and onion powder. Including the ratio used in the following recipe card, you can switch the top of FOCACCIA!

How to make a focaccia

With a large glass measuring cup (or small to medium mixing bowl), stir the sugar into hot water. If you sprinkle the yeast on top, you should start foaming a little within 1-2 minutes. If not, check the expiration date and start over from fresh yeast as needed.

Add flour and salt to a large bowl. Pour the mixture of water and yeast and stir until the ball of the fabric of hair is formed. If necessary, use your hands to make the remaining flour or piece together into the dough ball together. Add a small amount of oil under the dough ball. Next, cover the bowl with a wrap and refrigerate for 12 to 24 hours.

Prepare a 9×13 inch baking bread. Rub the soft butter along the bottom to every corner and rub the side of the pot up. Next, the bottom of the olive oil is drizzle at the bottom.

Take out the dough from the refrigerator and turn on the power on the surface with a light powder from the bowl. Using your hands to fold the four corners (or if you fold the four edges on the other side, it may not always be similar to a square). Next, put the dough in the prepared baking bread. Cover and rise for 2 hours in warm places.

The remaining oil is drizzle on the dough, pushes out the dough lightly to use the fingertip, and lightly pushes out the entire bread. I like fresh herbs, salt and other seasonings. Bake in the 425 ° F oven for 25-28 minutes. The upper part of the bubbles should look deep golden brown.

Tips and memos

• If your kitchen is not warm, we recommend that you preheat the oven for a few minutes, then turn it off and put the dough pot for the second rise. When doing this, keep in mind that the dough is not as warm enough to start baking. However, if the kitchen is a draft like me like me, this may be necessary because the second rise in warm areas can occur.
• Rise Times -Stick what I recommend for the best results. I know, it’s a long rise in the refrigerator. I usually make dough at night and refrigerate overnight, so I can bake the next day with the second rise. The long rise adds a lot of flavor, but if you can’t wait so long, you can skip the refrigerator and increase the first rise in a warm place (covered) for 3 hours. The second rise is the same.
• This FOCACCIA recipe can be the top in a very many ways! Maybe you’ve seen people add olives, add dry tomatoes, chelite tomatoes, sliced ​​tomatoes, and create a kind of scene with focaccia before baking. yeah. If you want to go to that route, do it! Other fresh herbs that I use sometimes include time, sage, dill and basil. You can also add powder -shaped parmesan cheese and shredded cheddar cheese. There are so many FOCACCIA topping options that can change this basic recipe.

Our favorite soup recipe

I love fresh focaccians with homemade soup.