Monday, April 27, 2015

April 2015 Daring Bakers' Challenge: Focaccia

For the month of April, Rachael from pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch.

It's been years since I've made focaccia, so I was happy that this challenge inspired me to start baking it again. I went with a basic focaccia, topped with olive oil, rosemary, and sea salt. I found the recipe to be quick enough to make on a weeknight, and simple yet delicious!

Make dough and allow to rise. Punch down and pat into rectangle. Brush generously with olive oil.

Add desired toppings.

Bake and enjoy!

Basic Focaccia
Makes one loaf (about 8 slices)

1 1/4 cups milk, slightly warm (110 F)
1 tsp sugar
1 tbsp active dry yeast
2 3/4 cup all-purpose flour
1 tsp salt
1 tsp garlic powder
1/2 tsp dried basil
1 tsp dried oregano
Pinch of black pepper
1 tbsp vegetable oil

To Top:
Sea salt
Fresh rosemary
Olive oil

1. Stir yeast and sugar into warm milk and set aside until bubbly.

2. In a large bowl, mix flour, salt, garlic powder, basil, oregano, and black pepper. Stir in vegetable oil, then add the milk-yeast mixture. Mix with a wooden spoon until dough comes together.

3. Turn dough out onto lightly-floured surface, and knead for 10 minutes. Place dough in a lightly oiled bowl, and cover with a damp towel. Allow dough to rise in a warm place until doubled in size, about 45 minutes.

4. Preheat oven to 450 F. Grease a baking sheet.

5. When dough has doubled in size, punch down and transfer to baking sheet. Pat dough into a 1/2 inch thick rectangle.

6. Brush olive oil over dough and add toppings (I added sea salt and rosemary). Allow dough to rest for 10-15 minutes.

7. Bake focaccia at 450 F for about 15 minutes, until golden brown.

-Adapted from recipe available at

-Posted by Jennifer

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