We used to go to this restaurant when we lived in Yarmouth that had the best focaccia paninis ever and it was probably because my fiancee made the bread. My bread making was pretty much a secret plan to see if I could make a better focaccia than he does. I'm not sure if I succeeded, I think it was maybe a tie.
This recipe also makes two pans of this bread, so if you don't want so much of it you can half it. I wanted to make two so I could make an olive tomato version and a plain rosemary and olive oil version. I definitely made myself proud!
Focaccia Bread -
1 package quick dry yeast
2 tsp sugar
2 cups warm water (NOT HOT!)
7 cups flour
2 1/2 tsp salt
extra warm water
flour for dusting and for dough
1 tbsp extra virgin olive oil
extra olive oil
In a large bowl stir yeast and sugar together.
Whisk in warm water until yeast is dissolved and let set until foamy, (a couple minutes.)
Sift in the flour a little at a time with the salt.
Stir in oil.
Add extra flour or water as needed.
Once combined knead dough for 7 to 10 minutes.
Place in oiled bowl and let rise for 1 1/2 - 2 hours.
Once risen, knock down dough and knead for a few minutes more.
Cut dough in half.
Oil two baking pans spread out dough on each pan.
Take your fingers and press indentations into dough.
Drizzle with olive oil, sprinkle with salt and rosemary.
If you want to add olives or tomatoes, do this now as well.
Let rise again for 1/2 hour or so.
Meanwhile, preheat oven at 450F.
Once dough is risen, bake 5 minutes.
Decrease heat to 425F and bake 10 minutes longer.
Enjoy your delicious focaccia! I love to eat mine with more olive oil and some delicious balsamic vinegar!
Don`t mind the dough. I know it looks kind of chunky, it`s because I should of let it rise a bit more, it had been a little bit too stiff!
I hope you guys really enjoy this as much as me. I made sandwiches with this bread and it was divine! It is such a versatile bread!
Until next time,