As someone who enjoys baking, I like to try new things. A few years ago, one of my Cabi clients served this focaccia bread at a show. After tasting it, I knew I had to make it.

 

While the recipe might look complicated, it’s not. Just follow these step-by-step instructions and you’ll have delicious, homemade focaccia bread.

 

Whenever you make something from scratch, it’s most often cleaner – has no preservatives or additives and is more nutritious than store bought. This recipe uses a good amount of olive oil. That’s part of what makes it so delicious. Remember, extra virgin olive oil is a good fat and nutritious. Just make sure to use a quality brand. I use Kirkland’s extra virgin olive oil from Costco.

 

 

3 2/3 cups Bread flour (I use King Arthur)

5 tsp. yeast (heaping teaspoons)

1 tsp. sugar

2 cups room temperature water

3 ½ tsp. Kosher salt (I like Diamond Crystal – you can also substitute 1 tsp. of Morton salt)

8 Tbsp. extra virgin olive oil (divided)

¼ cup (approximately) pitted green olives, halved

¼ cup (approximately) cherry tomatoes, halved and then crushed with a potato masher to force out seeds and juice.

1 tsp. dried Oregano

¾ tsp. ground pepper

 

Step 1 – Combine 3 2/3 cups bread flour, 5 teaspoons of yeast (you want heaping teaspoons), 1 teaspoon of sugar (it activates the yeast), and 2 cups of room temperature water. Mix at medium speed in a stand mixer using the dough hook for 5 minutes.

 

Step 2 -- Add 2 teaspoons of Kosher salt (or 1 teaspoon of Morton’s salt) to the mixture and mix at medium speed for another 5 minutes.

 

Step 3 – Pour 2 tablespoons of extra virgin olive oil in a clean bowl and then scrape the mixed dough into the bowl. When you do this, the oil will pool around the edges of the dough.  Use a pastry brush to lightly spread the oil across the top of the dough. If you do not do this, the dough will not rise properly.

 

Cover tightly with plastic wrap and place in a dry place (no cooler than 70 degrees Fahrenheit). Note, when I make this in cold months, I will set the bowl in an oven (not turned on) to keep it from being affected by drafts.

 

Let rise for 5 hours.

 

Step 4 -- After 5 hours, preheat your oven to 500 degrees F. Coat a 9”x13” metal pan with non- stick cooking spray, then add 2 tablespoons of extra virgin olive oil to the pan. You can shift the pan around to help coat the bottom. Scrape the dough into the pan and gently press towards the corners, but do not force it too harshly. The dough will eventually puff up and spread on its own.

 

Add olives and tomatoes to the top of the dough. Sprinkle the oregano, salt, and pepper over the dough surface. Coat the top of the tomatoes/olives and dough with 4 more tablespoons of extra virgin olive oil. Make sure to use all 4 tablespoons of the olive oil. It’s easier if you pour it into a small container and pour from there.

 

Let the dough rise 20 minutes uncovered.

 

Step 5 -- After 20 minutes rising, place the dough into the preheated oven and bake for at least 20 minutes or until dough is just past golden brown.  

 

Remove from oven and set on a cooling wire rack for 20 minutes. Olive oil will be bubbling along the sides of the bread. This will get absorbed as the bread cools. Do not try and discard this olive oil!

 

After 20 minutes, remove the bread from the pan with a long spatula. Cut, eat, and enjoy! Buon appetito!