Simple Italian Bread (Focaccia). Focaccia is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called “pizza bianca”. Focaccia can be served as a side dish or as sandwich bread. (Wikipedia). I stumbled upon this from a foodie demonstration on Instagram (See tutorial on (@bonappetitmag): https://www.instagram.com/reel/CYr1KZYlvTB/?utm_medium=copy_link
It took only 1 or 2 views of this 30 second video stream to make one myself, whereby the only difference between this and my “No-Knead Bread” (https://mycraftymeals.com/no-knead-bread-cranberries/) is adding Olive Oil to the Focaccia recipe.
In this recipe, I’ll make a medium portion, which is about a third smaller than the recipe on the Instagram tutorial.
Ingredients
- 3 cups all-purpose Flour
- 1.1/2 cups lukewarm Water (Note: Plan on a 2:1 Flour to Water ratio … for example, 2 cups of flour for 1 cup of water)
- 1.1/2 teaspoon Sea Salt
- 1 teaspoon active Dry Yeast
- 1.1/2 tablespoons Honey
- 3+ tablespoons Olive Oil … 2.5 initially for rise, 0.5 tablespoon for bottom of baking pan baking, light drizzle on top for baking
- Equipment Needed: Medium Banking pan; Large Mixing bowl; Spatula; Whisk (use s flatter pan to get a thinner texture, similar to a deep pizza crust)
Directions
- Mix water, honey, salt, and yeast: In a large bowl, whisk in the water honey, salt, yeast, creating a creamy liquid.
- Create dough. Add in the flour one cup at a time to manage lumps. Fold with hands until wet dough ball is formed.
- Add oil before leaving dough to rise. Pour 2.5 tablespoons Olive oil into bowl. Add the dough ball, working it in with hands to get the oil through and through the dough. Round the dough again.
- Let dough rise for 6+ hours. Cover the bowl with a plastic wrap placed tightly around the rim of the bowl. Set aside in a warm place to rise until doubled in size and bubbly.
- Reshape dough, add to baking pan, and let rise for another hour. Fold over all edges of risen dough into dough ball. Add 0.5 tablespoon oil to generously coat bottom of baking pan. Add dough into oiled baking pan. Quickly shape the dough into a round ball – see tutorial: https://www.instagram.com/reel/CYr1KZYlvTB/?utm_medium=copy_link
- Preheat the oven 450F/ 230C degrees. About 30 minutes before the final hour of bread rising is up, heat the oven to 450F/ 230C degrees.
- Prepare dough and place in Oven. Puncture multiple groves in dough with fingers deflating the bubbled dough. OPTIONAL: sprinkle oil and salt, as needed – see tutorial: https://www.instagram.com/reel/CYr1KZYlvTB/?utm_medium=copy_link
- Bake for 20-25 minutes. Bake until golden brown.
- Cool and slice the bread. Let cool at least 10 minutes before slicing. Slice and enjoy!
- Storage: To save excess, wrap individual slices in tin foil paper, put these individually wrapped slices in an air-tight zip-lock bag. Put bag in Freezer until you need it. To reheat, pre-heat oven 350F degrees, put frozen tin-foiled bread slices on the oven racks, and time for 20 minutes. Unwrap each slice, and it should appear close to freshly baked bread. Add olive oil (or your choice of topping) and enjoy!!!
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