I make focaccia at least once a week. My husband loves it, as do my grandkids, who live down the street from us. As soon as my thirteen-year-old grandson walks into my house, he looks in my bread keeper to see if I have focaccia for him. Focaccia is such an easy bread to make that it is excellent for novice bakers to try out before moving on to more difficult bread.
You can use a variety of toppings depending on your mood, or keep it simple by just drizzling the top with olive oil along with a sprinkling of coarse sea salt. In the past couple of years, I have switched from using all-purpose flour to using bread flour which makes a chewier bread. If you prefer lighter focaccia, all-purpose flour works fine too!
This flatbread uses a little yogurt and honey to create a very soft, subtly sweet focaccia. Before baking, the focaccia is topped with a drizzle of olive oil, finely chopped rosemary, some coarse black pepper, and sea salt. Once the bread has baked, brush the top with some more runny honey. This is a great snacking bread for any time of the day and pairs well with cured meats for a quick lunch.
For The Focaccia:
- 5 1/2 Cups Bread Flour
- 1 1/2 Tablespoons Rapid Rise Yeast
- 1 Teaspoon Sea Salt
- 4 Tablespoons Runny Honey, Divided
- 1/2 Cup Plain Yogurt
- 2 Tablespoons Olive Oil
- Luke Warm Water
- Coarse Sea Salt
- Coarsely Ground Black Pepper
- Extra Virgin Olive Oil
- 2 Teaspoons Finely Chopped Fresh Rosemary
- In a large bowl mix together the flour, yeast, 1 tablespoon honey, yogurt, olive oil, and salt, then add just enough warm water to create a workable, shaggy dough. (About 2 Cups)
- Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
- Place the dough into a lightly oiled bowl and cover with plastic wrap.
- Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
- Preheat oven to 425 degrees F.
- Lightly oil a 15 x 10-inch baking sheet and press the dough in to fit.
- Press your fingertips over the top of the dough to create dimples.
- Drizzle the top of the dough with olive oil, scatter the rosemary, and then sprinkle liberally with sea salt and black pepper.
- Let rest for 20 minutes, then bake until golden brown, about 20 to 25 minutes.
- As soon as the focaccia has completed baking, brush with the remaining honey.
- Cool to room temperature before slicing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 235mgCarbohydrates: 53gFiber: 2gSugar: 7gProtein: 9g