This is a recipe I have honed to perfection over the years. If you follow the steps, I can guarantee perfect focaccia bread every time. This is a simple recipe using just rosemary, olives and sundried tomatoes. It goes well with soups, stews and pasta. The spaced out puffy texture makes it good to scoop up liquids on the plate.
Warm water 1 1/2 cups
Olive oil 1 tbsp
Bread flour 3 cups
Instant yeast 3 tsps
Salt 1 tsp
Sugar 1 tbsp
Dried rosemary 1 tbsp
Dried oregano 1 tbsp
Olives 10, sliced
Sun dried tomatoes 5, sliced thin
Himalayan salt 1 tbsp
Fresh rosemary sprigs
Virgin olive oil 1/3 cup
Add the first eight ingredients to the bread machine and use the dough cycle.
Punch down the dough and spread on a rectangular baking tray greased with olive oil. Leave the dough to rise for 30 minutes.
Poke the dough using two fingers and add a generous splash of olive oil.
Add the sliced olives and sun-dried tomatoes.
For a variation, you can add olives and jalapeño peppers.
Sprinkle Himalayan salt and tuck in fresh rosemary sprigs in the grooves.
Bake in a 230 degree C oven for 15-20 minutes till the crust is golden brown.
Let it cool for about five minutes and cut into squares.
Serve with stew and a salad.
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