Focaccia
I had some extra semolina flour around, so I figured I’d whip up a focaccia, especially since I was looking for a light (i.e. not terribly dense) and somewhat oily loaf of bread to use for brunch one day. Some breads are tough to make and require a lot of work, focaccia is not that kind of bread.
Servings Prep Time
6-12Portions 5Minutes
Cook Time Passive Time
25Minutes 2.5Hours
Servings Prep Time
6-12Portions 5Minutes
Cook Time Passive Time
25Minutes 2.5Hours
Ingredients
Instructions
  1. Preheat oven to 425 °F.
  2. Combine all ingredients in mixer bowl. Reserve 1 TBSP of Olive Oil.
  3. Mix for 3-4 minutes until dough comes together. (This step can be done by hand in a bowl)
  4. Transfer to oiled baking pan (9 x 13, preferable)
  5. Allow to rise for 2 hours. Create dimples throughout dough with fingers. Allow to rise an additional 30 minutes, then add remaining olive oil. (You could add some herbs like rosemary or maybe some garlic and sun dried tomatoes at this point. Whatever you want!)
  6. Bake 25 minutes. If the top isn’t golden brown, give it a few more minutes, no more than 8.
  7. I’d let it sit for a few minutes before you start eating it, but do whatever you want. It’s kind of difficult to resist.