Favorite Flavorful Focaccia

 Hey there, all you wonderful folks!

I have been blown away by the support you guys have been showing me on my Instagram account @redsbreadsandbooks, and I am looking forward to being able to share more books and baking with you!

Let's get started. As you know, I try my best not to drag on about my recipes, but if you'd like to just jump to the recipe, feel free to click HERE. I won't be offended, I promise.

I'm finally sharing a recipe I consider an ace in my sleeve--my focaccia. This is one of the easiest breads you will ever make, and I promise you, it's a showstopper at every party. Everyone thinks it's fancy, but the process is so simple, you'll wonder whether or not to let people in on the secret. (I am always on the side of sharing the love, but you can be be a sneaky-sneak if you want 😉)

Here is the basic process: Oil your bowl, and activate your yeast in warm water. Add sugar, flour, salt (and herbs, if you'd like), and mix by hand until it forms a sticky, shaggy mass. Cover and rise until doubled, about 45 minutes to an hour. Heavily oil a parchment-covered 9"x13" pan, and release the dough into the pan. Stretch the dough into the pan as best as you can, cover, and let rise for another 45 minutes. Dimple with your fingers, drizzle with oil, sprinkle with Maldon salt, and bake at 325º for 45 minutes. That's it!

I first fell in love with this simple bread whilst working at a well-known Italian establishment in the Napa Valley. While working there was difficult and harrowing, I learned so much about the people behind the recipes I made. I am ever convinced that recipes are a reflection of the love, care, and compassion of the people who create and continue to make them.  Now, my experience is as deep as the dimples and heritage of this fun, delicious bread. I am honored to bring the people and experiences to life through these recipes, and share them with all of you!

Let's break down the process:

(You can see the video for this as a reel on my Instagram account if you are more of a visual learner)

This dough can get VERY sticky, but that's okay! You want to generously oil a mixing bowl first.

Then, pour in your warm water and sprinkle the yeast evenly over the surface. Wait five minutes until the yeast gets foamy on the top. 

You can then add all of your other ingredients: sugar, flour, and salt. If you want to add herbs like rosemary, tarragon, or oregano, you can add that now, too!

Mix with your hands until it forms a shaggy mass. Again, this will get sticky! A little tip: Oiling your hands with olive oil before you work with this mixture will make this easier. If you have gloves, even better!

Cover and let rise for 45 minutes to an hour. In the meantime, line a 9" by 13" pan with parchment paper. Generously pour olive oil in the pan and distribute. Pour your dough into the pan and stretch it to fit the pan as much as you can. 

Cover and let rise for another 45 minutes. Preheat your oven to 325ºF. Now for the fun part! After the dough has risen, press your fingers straight down throughout the dough to dimple it. 

Drizzle with more olive oil and sprinkle with flaky salt, like Maldon salt. Bake for 45 minutes to 1 hour. 

Is that not gorgeous? Everyone in your family will think so, too! If not, it's great to eat over the sink in the middle of the night, too. Speaking from experience, no shame.

Red's Breads Focaccia

Olive oil                                                                                As needed to coat bowl, drizzle, coat pan, etc

Warm water                                                                          1 cup and 1 tablespoon    

Dry yeast                                                                              2 tbsp

Granulated sugar                                                                  2 1/4 tbsp 

All purpose flour (or high-gluten/bread flour for best results) 3 3/4 cups

Salt                                                                                       2 tsp

Flaky salt/Maldon salt                                                         As needed

Fresh herbs                                                                          2 tbsp fresh, 1 tbsp dried

Directions:

1. Generously coat mixing bowl with olive oil.

2. Pour warm water into bowl. Sprinkle dry yeast across surface. Wait five minutes or until yeast is foamy.

3. Add remaining ingredients to bowl: sugar, flour, salt, and herbs. Mix by hand until cohesive mass.

4. Let rise, covered for 45 minutes to 1 hour, or until doubled in size.

5. Oil a parchment-lined 9" by 13" pan. Transfer dough into pan, and stretch dough to fill the bottom of the pan. Cover and let rise for another hour, or until doubled in size.

6. Preheat oven to 325ºF

7. Dimple the dough by pushing your fingers straight down into the dough throughout the pan. Finish by drizzling olive oil and sprinkling with flaky salt. 

8. Bake at 325ºF for 45 minutes, or until golden brown on top. 

Ta da! Enjoy warm plain, or with balsamic and olive oil. Better yet, let cool, slice in half and use for sandwiches! This versatile bread can be used for almost anything, depending on what you want. Sprinkle parmesan on top for a crispy, cheesy topping. Add roasted peppers on top! I used to make little "focaccia gardens" with bell peppers tomatoes, herbs, and more. What makes focaccia so fun is that you can make it however YOU want it. 

Have fun, and happy baking!

If you decide to make this, please take pictures and tag me on Instagram @redsbreadsandbooks! I love seeing your creations!

Much love, and happy baking,

Red/Esmé