Focaccia Bread is one of the easiest breads you can make. It is perfect for special holiday dinners with family and friends or for dinner tonight. It really does not matter what you are cooking for a main course, this easy to follow focaccia recipe goes with everything!
This focaccia recipe is going to become a family favorite, I promise. Everyone will love to gather around the table and reach for the focaccia bread.
This focaccia bread goes great with soups, chicken dinners and your favorite weeknight dinners.
I hope you enjoy this recipe as much as I do! Let me know how your focaccia bread turned out! I’m sure your family is going to love this easy to follow focaccia bread recipe.
This recipe takes about 20-25 minutes to bake, but you will want to make sure you have time to allow the bread to rise and double.
- Yield 12 Small Rounds or 2 Sheets
- 1 ½ cups boiling water
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 tablespoon yeast
- 3 cups unbleached all-purpose flour
- ½ cup powdered milk
- 1 tablespoon salt
- 21/2-3 cups unbleached all-purpose flour
- Vegetable oil for the bowl
- ½ cup olive oil
- 2 teaspoons garlic
- 4 tbs. finely chopped fresh rosemary
- 4 tbs finely chopped fresh sage
- 1 teaspoon kosher salt
Pour the 1 ½ cups of boiling water into a large mixing bowl. Add the butter and sugar and stir to dissolve. In a small bowl, sprinkle the yeast over the 2/3 cup warm water. In another large bowl, thoroughly mix together the 3 cups of all-purpose flour and the powdered milk. This step insures tehre won’t be any lumps of powdered milk in the dough.
When the hot water mixture has cooled to warm and theyeast mixture is foamy, mix the two together in the larger bowl. Add to this the flour/milk mixture and beat with a wooden spoon in a clockwise circular direction for 200 strokes. Let the sponge rest for 30 minutes or until it starts to rise.
Beat in the salt and one cup at a time, enough of the remaining all-purpose flour to make a kneadable dough. Knead the dough on a lightly floured board until smooth and elastic, about 10 minutes. Place the dough into a lightly oiled bowl, turning once to oil the top. Cover with a clean tea towel and let rise until doubled.
Preheat the oven to 350 degrees. When the dough has doubled, punch it down and knead out any air bubbles. Divide the dough into 12 even pieces and on a lightly floured board roll out into rounds or divide in half and on a lightly floured board roll into two rectangles. Place the dough on two lightly greased sheet pans and allow to rise until almost doubled.
Mince or finely grate and mix it with the olive oil. Chop the fresh sage or rosemary. When the dough has almost doubled, make small indentations in the dough with your fingertips. Carefully brush the loaves with the garlic and oil mixture. Sprinkle with the chopped fresh herbs and course salt. Bake about 20-25 minutes or until lightly golden.
Serve warm and enjoy!