Baked in a jellyroll pan, it is about an inch thick, and is often used in savory dishes with cheese and other toppings. Press the dough into an oiled 15×10 inch jellyroll pan and let it If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works).This recipe is 100% worth the effort!! The bread flour makes it chewier, which I really liked, and kneading helped develop the gluten more and emphasize that. Next time I'd definitely like to try adding some crushed rosemary.This is a great recipe! just roll around to coat with the flour. Loaded with dry fruits it is a great dessert, but could also be served for breakfast or brunch. When I make focaccia, I often add sauteed shallots, garlic and fresh rosemary.3 cups assorted dried fruits (cherries, raisins, currants, cranberries, prunes or blueberries) If you are a combination of lazy and patient, you can let the dough autolyse after mixing the flour, yeast and water together. ½ cup vegetable oil for dough. A Focaccia is an oven-baked type of bread which is very popular in most of the world which includes Denmark. Make basic pesto recipe and add softened cream cheese and blend well to create a spread. Light and airy, yet so flavorful! active dry yeast (from one ¼-oz. It only has 1/2 cup of brown sugar in it total- but gets a lot of natural sweetness from the dried fruit and orange juice. Not sure how it will improve this recipe but cant wait to find out.Made the best bread ever with this recipe! It is moist, and has a wonderful flavor and texture. Also, baked focaccia can be wrapped well and View Recipe. 1/2 to 1 cup chopped nuts. Add the water and combine until a soft ball forms. I'm going to try adding a bit more yeast next time.Pour the oil onto the dough. Curious how I would incorporate a brine into this recipe?Bake focaccia until surface is deep golden brown all over, 25–35 minutes. Baked for 27 min at 440 degrees. Would 100% make this again.

I have a stand mixer, which made this really easy. I added: Thank you Bon Appetit! Might need a higher quality evoo but I recommend going for the 2tbsp salt even if using Mortons as I did. Lol, jk. The only thing I added was a salt brine after the last oil application and then omitted the salt at the end. Morton kosher saltUncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across length and width of baking sheet in an even layer, working all the way to edges and into corners. It was somewhat bland.

https://www.allrecipes.com/recipe/23419/easiest-focaccia-recipe The bread has a beautifully crunchy crust and a tender chewy bite. extra-virgin olive oil, divided, plus more for greasing and drizzlingPour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). oil over a 18x13" sheet pan and use fingertips to rub all over bottom and sides. Yes, it was really 'stuck'. I accidentally used instant yeast instead of active yeast but it came out perfect. In the bowl of an electric mixture combine yeast with My family are focaccia people and they absolutely loved when I made this recipe for them. I am not hugely confident with bread and this was a snap. If dough starts to spring back, let sit 5–10 minutes and start again. Just make sure you have space in your fridge to chill the dough overnight!Veeery yummy and pretty easy to make on the regular if you have a stand mixer!

2 teaspoons salt. Once the interior of the bread gets above 200 degrees Fahrenheit you will want to take it out of the oven. 2 cups all purpose flour (260 grams) I thought my focaccia “pizza” was delicious before - BUT - with this recipe- it’s over the top!!! Follow Ricardo's TV show on Radio-Canada.ca (available in French only)Fields marked with an asterisk (*) are required.With the rack in the middle position, preheat the oven to 400°F (200°C).In a large bowl using a wooden spoon, or in a stand mixer using the dough hook, combine the flour, sugar, yeast and salt. should be refrigerated. I don’t have that much experience with baking breads but this recipe was easy to follow, and, though time consuming, simple to do. frozen for a couple of months.

2 cups all purpose flour (260 grams) It rose so much omg, my baking sheet pan was so full. 2 cups warm water (120° to 130°) 1/4 cup canola oil. minutes. I It is also sometimes split to make sandwiches. (Magazine available in French only.) It smells amazing and worked out wonderfully. My Focaccia came out great (despite being a little too brown on the bottom because my pan was not the ideal pan to use) and was widely enjoyed by my roommates!Drizzle 2 Tbsp.