Festive Focaccia

IMG_0703.JPGIf you are looking for a recipe to bring to or serve at a party bring this. Why you ask? It looks professional, tastes amazing and people will think you are a culinary master. Little do they know this is so easy to make and only requires a few ingredients. Don’t let the long recipe throw you off I just wanted to make sure I described everything really well for you guys. So put on our apron, whip out your chef’s hat and lets make a focaccia that would make any nonna proud.

To watch the recipe video click here.
3 1/2- 4 cups of flour
3 tbsp olive oil
1 tsp sugar
1 package of dry yeast
1 tbsp salt
1 cup warm water
Good extra virgin olive oil [dark green type]
Top with:
Sea salt
Grape tomatoes
Red chili pepper flakes [optional]

Begin by proofing your yeast. Take 1 cup of water and warm it up to between 95F-110F. If you do not have a thermometer I like to test it by dipping my finger in. It should be the temperature of a very hot, hot tub. You should be able to put your finger in there and keep it in there but it should be hot. If your water is too cold or too hot the yeast won’t proof. Then add your yeast and sugar into the water. Mix and set to the side for 10 minutes. You will know the yeast has proofed because it will be foamy and smell like sourdough a bit.

Into a bowl add in 3 1/2 cups of flour and the salt into a bowl. I like to take a whisk and get out any clumps after. Then you can add in your proofed yeast and olive oil. Begin to mix everything together with a spoon. Once it becomes crumbly you want to get in there with your hands. You need to knead this with your hand for about 7-10 minutes. Depending on how long it takes to come together. If it is too sticky add more flour, if it is too wet add some more olive oil or water. Knead until the dough is smooth and elastic. If you have a mixer with a dough hook you can use this instead. Once it is smooth and not sticking to anything you are going to put it into an oiled bowl. The oil prevents it from drying out and developing a crust. Cover it with cling wrap or a damp towel. Let it rise for about 1-2 hours until it has doubled in size.

Once the dough has risen take it out of the bowl and place it onto a pan. If you want it to be square focaccia then push it into all the corners of a pan. I happen to think it looks nicer when it’s pushed into a circle, oval shape [like how I did it in the picture] You are going to take whatever pan you are using a decent amount of olive oil onto the bottom of the pan. Spread it around and then add your dough onto there. Using your fingers or knuckles press the dough down and make small dots. This is what gives focaccia it’s traditional texture. Cover one more time and let it rest for another 20-30 mins.

This is when I would preheat your oven to 400F. Once the focaccia rose a bit again it is time to add things to the top. Spread some more olive oil on there, sea salt, chili flakes, rosemary and tomatoes. I like to push the tomatoes in a bit so they really bake in there. Now it is finally time to bake this sucker. We are going to bake this for 25-35 minutes depending on your oven. I have a bit of a weaker oven so it took me about 33 minutes to get this nice and golden. I actually wish I had baked it for a few less minutes just so it would’ve been a bit more soft. Once it comes out feel free to top with a bit more olive oil and salt on top.

Depending on how you cut this is how many servings you can get out of it. But I think this would be good for about 6-10 people.

If you want to share this recipe on Pinterest please use this picture. Thank you so much ❤
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