Bread / Food

Baking Some More: Focaccia Bread

I just had to share the most awesome recipe ever. It makes these amazing crusty bread with whatever herbs you want on top! And it’s so flipping easy, I’ve made it three times in a week. Yes, three. I still haven’t gone through a packet of yeast either! Affordable, easy, and delicious~

Almost perfect though!

Focaccia bread by Budget Bytes. The thing is, she then posts a recipe making the bread into a pizza crust! While the last one was great and dense, this one is so fluffy and easy, I’m switching bread recipes. You almost can’t mess up this recipe. It’s that simple. In fact, I dare you to prove me wrong!

Okay, don’t. But really, you guys should make it.

Good but thin.

The first time I tried it, I followed the recipe exactly in terms of wheat/white flour ratio. The problem might have been that I spread the dough too thin and my bread kind of ended up thin and dense.

Dome…

The second time I tried it, I used only half a cup of wheat flour and didn’t bother stretching it too much. It ended up poofy in the middle with thin sides…

The third time was perfect! I kept the ratio and took the time to stretch it out evenly and It. Was. Perfect!

Stretch as evenly as you can. This… is a bad example.

I can’t wait to try it out as a pizza crust and it toasted up as perfect croutons for my butternut squash soup today.

No one can stop me now!

This is really becoming a food heavy blog and I apologize. Kind of.

No-Knead Focaccia Bread
Recipe from Budget Bytes

1/2 cup whole wheat flour
3 1/2 cups all-purpose flour
1/4 teaspoon yeast
1 1/2 teaspoon salt
2 cups water
2 Tablespoons olive oil
1 Tablespoon herbs
2 Tablespoons corn meal

  1. The night before, combine the flour, salt and yeast in a large pot or bowl. Stir until everything is evenly combined and then stir in the water. The result should be one cohesive, sticky, shaggy lump of dough. If there is still dry flour in the pot or everything isn’t sticking together, add a little water at a time until it forms one ball. Loosely cover and let sit at room temperature until the next day (about 14 hours)
  2. The next day the dough will be wet, fluffy and may even be bubbling from the fermentation. Using a spatula, scrape the dough from the sides of the pot or bowl and turn it in on itself a few times until it forms a ball in the center of the pot.
  3. Prepare a baking sheet with foil, non-stick spray and a generous sprinkle of corn meal. Dust your hands with flour and sprinkle a little on top of the dough to keep it from sticking to your hands. Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking. It will be very wet and sticky.
  4. Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
  5. Preheat the oven to 425 degrees. Using your fingers, press dimples into the risen dough (see photos). Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, transfer the focaccia to a wire rack to cool.
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