Focaccia Bread

The first time I ever attempted to make bread, I made this recipe. I was inspired by my girlfriend, who served her mom’s homemade focaccia bread at Christmas dinner. It was amazing. I was a bit intimidated at first, but after reading through the recipe, it seemed simple enough. I cooked the bread for just over fifteen minutes and it came out perfect.

Time: 2 hours
Makes: 1 loaf

Ingredients:

  • 1/2 cups extra-virgin olive oil
  • 2 garlic cloves, finely minced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 teaspoon honey
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt

Directions:

  1. In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary and the black pepper. Place the pan over low heat and cook, stirring occasionally, five to ten minutes or until aromatic, but before the garlic browns. Set aside.
  2. In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for five minutes. Add one cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir three to four times until the flour has moistened. Let sit for another five minutes.
  3. Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough ten to fifteen times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for one hour. (It’s best to let the dough rise in a warmer area of your kitchen).
  4. After one hour, heat oven to 450 degrees F. Use two tablespoons of the remaining garlic-olive oil mixture to oil a nine-inch by thirteen-inch rimmed baking sheet.
  5. Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining two tablespoons of the garlic-olive oil mixture. Let the dough rise for twenty minutes until it puffs slightly. Bake until golden brown, fifteen to twenty minutes. Cool baked focaccia bread on a wire rack.

Notes: