When I saw this post on Focaccia on Lisa's blog, one I visit almost every day, I knew I was going to make it soon. The bread looked so wonderfully comforting. I don't have much experience in baking with yeast save a few things in the past, namely these doughnuts and these easy garlic rolls, so when I saw this was a no-fuss yeasted bread, I decided there was no better way to add to my yeasted bread repertoire. I had all the ingredients at home and that made my decision so much more easier. Instead of one large focaccia, I split the dough in half and made 2, with different toppings. I changed the toppings, Lisa used tomatoes, but I had some delicious homemade roasted bell peppers, so I ended up using those and I also used some stuffed olives that I happened to have. My husband and I loved the outcome. Warm, fresh bread just out of the oven, not only fills your kitchen with its wonderful aromas, but is so very comforting. There's nothing like it. I have decided to try out some more yeasted breads in the near future. So stay tuned. But before I embark on that journey, I will need to pop into a store and buy some more yeast; I've run out. As far as this focaccia recipe goes, its most definitely a keeper and I have so many flavor combos in mind to use as toppings, I'm going to make a list before I forget. What toppings would you like on yours?
Adapted from: Sweet As Sugar Cookies
For the dough -
3/4 cup warm water
1 tbsp olive oil (plus more for drizzling)
Salt, to taste (I used about 1/2 tsp)
1 3/4 cup all purpose flour
1 1/2 tsp. active dry yeast
2 tsp sugar
Place the warm water in a glass bowl and add the yeast and the sugar and let it stand for about 10 minutes in a warm spot in your kitchen, till foamy.
Tip this yeast solution into your mixing bowl. Add the flour 1/2 cup at a time and after a couple of additions of flour, sprinkle the salt over evenly and continue adding the flour, till the dough no longer sticks to the side of the bowl. You will end up with a sticky dough. This is exactly what you're looking for.
Drizzle some of the olive oil into a 9" cake pan and make sure it is evenly coated (much like greasing a pan for a cake). Place the dough in the pan and cover with some cling wrap and let it rest for about 60 minutes.
Since I made this two ways, I divided the dough in half and used 2 round 6" cake tins.
Towards the end of this period, preheat your oven to about 170ºC.
Once the dough is nice and puffy and has increased in size, gently poke the risen dough all over with your index finger. Drizzle it lightly with some more olive oil and add the desired toppings.
Bake for about 35-40 minutes till nice and golden brown.
Roasted Bell Pepper Focaccia -
After drizzling the dough with olive oil, I sprinkled some dried oregano, some dried chives, a light sprinkle of salt and some chopped up marinaded bell peppers. Then I baked it till golden brown.
Olive studded Focaccia
After the dough was drizzled with olive oil, I sprinkled it with some dried chives, a light sprinkle of salt and some chopped pimento-stuffed green olives. Then I baked it till golden brown.
Please forgive the lighting, it was really late in the evening!
This recipe is linked to -
My Meatless Mondays
Let's Do Brunch
Hearth And Soul
Just Another Meatless Monday
Tempt My Tummy Tuesday
A Little Birdie Told Me
What's On The Menu Wednesday
Real Food Wednesday
What's Cooking Thursdays
Full Plate Thursday