I love focaccia. What’s not to love? It’s chewy, flavorful, and the perfect blank canvas for whatever toppings you’d like. We made a very successful version at From Scratch recently, and I knew it would be making an appearance in my kitchen again soon.

Oil & Wine Focaccia
2 1/2 cups bread flour (divided)
1/2 tsp yeast
1/2 c warm water
8 T olive oil (divided)
6 T white wine (or water)
1 T chopped herb (optional, I used rosemary)
1/2 tsp salt
any desired toppings (I used roasted garlic, chunky salt, and Parmesan)

Bloom yeast in warm water. In medium bowl, combine two cups of flour with yeast mixture and stir to combine. Cover bowl with damp towel and let rest for 20 minutes. Stir in remaining 1/2 cup flour, olive oil, chopped herb, and salt. Knead in bowl until you have a soft dough. Add remaining 2 T oil to bowl and turn dough until coated. Cover dough with tea towel and let raise until doubled, about 1 – 1 1/2 hours. Place baking stone in oven and pre-heat to 425 degrees. Dump dough onto a sheet of parchment paper, pouring oil from the bowl over the top. Flatten to 1/4 – 1/2 inch thickness with hands. Use finger tips to deeply dimple the sheet of dough. Add toppings, pressing them into the dough with your fingers. Add an additional drizzle of olive oil if desired. Bread can go right into the over for a more crisp, cracker-like focaccia or raise for an additional 30 minutes for a more fluffy bread. Slide parchment sheet onto baking stone. After baking 15 minutes, reduce heat to 375 degrees. Bake for an additional 15-20 minutes or until golden.

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