Week 26: Tomato and Herb Focaccia (Italy)
Focaccia is probably in my top three favorite kinds of breads. With its light, fluffy interior and crispy top, it makes for such an amazing recipe! Jump to the recipe!
I love classic focaccia on its own, but sometimes I add tomatoes or other herbs.
What makes this recipe so special is that it's so fast!
Making bread is a fun process but is typically very time-consuming. When I'm short on time but craving homemade focaccia, I always make this. With the instant yeast involved, it makes for tasty bread in less than three or four hours compared to do usual overnight time range.
Feel free to create your own focaccia variations and send some photos to me! I love to see your creations!
3 1/2 cups all-purpose flour
2 1/2 teaspoons salt
4 1/2 teaspoons instant yeast, or two packets
1 1/4 cups warm water
1/3 cup olive oil
1/4 cup olive oil
2 tomatoes, sliced
Fresh thyme or rosemary
In the bowl of your stand mixer, knead at speed, medium-high the flour, salt, yeast, oil, and water together for 8-10 minutes. Cover and proof for an hour.
Flour a baking tray and gently place the dough into it. With your hands, stretch the focaccia dough all around your pan. Poke holes into the dough using your hands or a fork. Then, drizzle your remaining olive oil. Place sliced tomatoes/herbs over the bread and cover to proof for another hour.
Preheat your oven to 450 degrees F, and bake the bread for 35 minutes.
- The Bored Baker 👩🏽🍳