Italian Focaccia Bread
Focaccia can be split horizontally and used to make sandwiches, topped with tomato sauce and other things and baked as a pizza, sliced into sticks to use as dippers, or cubed and toasted for croutons.
Serves: 12Hands-on: 20 minutesTotal: 3 hoursDifficulty: Medium
- 2 packets yeast
- 1 tsp. honey
- 2½ cups warm water
- 2 lbs. flour
- 4 Tbsp. olive oil, divided
- 1 Tbsp. plus 1 tsp. kosher salt, divided
- Combine yeast, honey, and warm water in a stand-mixer mixing bowl and let it sit for 5 minutes.
- Add 1 pound flour, 3 tablespoons olive oil, and 1 tablespoon salt; mix for 2 minutes, then let sit for 10 minutes.
- Add remaining pound of flour, mix with dough hook for 5 minutes, then let dough rise covered in an oiled bowl for 1 hour in a warm place.
- Punch down dough, then stretch and press it out onto a well-oiled 11" × 18" sheet pan. Cover and let rise in a warm place for 1 hour.
- Preheat oven to 400°F. Uncover dough, drizzle with 1 tablespoon olive oil, poke holes all over the dough with your fingertips, sprinkle with 1 teaspoon salt, and bake for 25 minutes. Cool on a rack.