Focaccia
Focaccia, a simple Italian flatbread, can be patted thin for bread with a lot of chew, or thicker for a softer bread. The drizzle of olive oil and scattering of herbs is key to the bread's delicious flavor.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 teaspoons active dry yeast or instant yeast
- 1/2 teaspoon granulated sugar
- 1 cup (227g) warm water
- 1/2 teaspoon table salt
- 1/2 cup (57g) King Arthur Whole Wheat Flour
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (25g) extra-virgin olive oil, to drizzle on the focaccia after baking
Instructions
- 1
Dissolve the yeast and sugar in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes to give the yeast a chance to get going.
- 2
Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl.
- 3
Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil.
- 4
Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours.
- 5
When the dough has doubled in bulk, gently deflate it, and turn it out onto a lightly floured counter. Stretch the dough into a 14" circle and place on a greased baking sheet.
- 6
Preheat the oven to 425°F while the focaccia is rising. Let it rise for 30 minutes.
- 7
Dimple the focaccia with your fingers and place it in the oven. Bake for approximately 25 minutes, or until lightly browned and cooked through.
- 8
Drizzle with the olive oil and sprinkle with fresh or dried rosemary and/or oregano. Cut into 6 to 12 wedges. Serve as is, or with marinara sauce, if desired.