Focaccia Bread from On Cooking a Textbook of Culinary Fundamentals

Focaccia Bread
Focaccia Bread

I learned this bread when at culinary school, always love it, because it was an easy and fast bread to accomplish , hardly takes you any time and you do not have to portioned or wait to long to eat it !!!
I think it is a perfect bread for any mom to make and present to her family at Dinner or Breakfast time. The Recipe is a copy from my school cook book, what I change in the recipe is almost nothing, just a bit more of onion and garlic, plus a change in how to mix it because of my machine, that it breaks once in a while.


12 oz warm luque water
1 tablespoon  instant yeast.
1 tablespoon sugar
18 oz flour
1 1/2 tsp salt
4 oz small dice onion
2 tablespoons olive oil
2 tablespoons minced Rosemary
3 each garlic heads (thin sliced)


We will use the straight method mixing:
  1. In a mixing bowl place water, sugar and the yeast, mix until is dissolve.
  2. Weight and mix flour with the salt in a bowl.
  3. Start adding the flour into the liquids, little at the time, and when it looks like a batter  ( use the paddle fitting) mix at medium speed for 5 minutes to develop some gluten. ( with the straight method you should be able to add all the flour and then mix, but the kitchen-aid mixer engine does not take that well)
  4. Change your fitting to a hook and add the rest of the flour and knead until the dough is form , plus at least 3 minutes. Add 2 oz of the onions and knead 1 or 2 minutes.
  5. Place dough in floured board and knead a few times, form a ball and place it in a greased large bowl and brush with olive oil as well. Covered with plastic wrap (loosely) and place inside a proof oven until double in size. Or in a warm place where it wont be disturb.
  6. Meanwhile in 1 table spoon of the oil, brown with out burning (like I did :) ) the onions until they are almost soft, add the sliced garlic, when almost ready add the rosemary. Turn off and reserve.
  7. Greased a half-sheet pan or the mold or sheet you are planing to use, stone pizza pan works awesome!!
  8. When the dough is doubled in size, punch down and turn into the mold or sheet-pan. Spread and flatten into shape, cover loosely with plastic wrap and let doubled rise for about 15 minutes.
  9. Heat oven to 400 F.
  10. When it looks ready and using your finger tips press softly into the dough to make soft indentations. Oiled the top and sprinkle the reserve onion mixture. Bake for about 20" to 30" minutes.

Good to know:

  • Focaccia can have different toppings, encrusted on the top. Like maybe some sun-dried tomatoes or just tomato slices, fresh basil. 
  • You can avoid the onion if you prefer, or add something instead, like roasted garlic or shallots.
  • Also a good use of the dough is to make Focaccia Pizza.
  • Cool, and eat on its own with maybe Balsamic Vinegar and Olive oil as a side of your meal, or use it to make Paninis, or any sandwich you prefer.

    And like always Have Fun and Enjoy.


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