Olive Tomato Focaccia Bread
You know I am in my baking era! So I tried out some Focaccia and it was so fun and easy. I feel like this is a very forgiving bread since it is meant to be watery and doesn't require shaping.
Start by mixing:
4 cups flour
2 cups flour
1 tablespoon yeast
1 table spoon olive oil
1 teaspoon salt
leaving the flour for last and adding a little at a time.
Let the dough rise for 1 hour covered at room temperature.
Fold the dough gently over its self several times and let sit covered for another 2 hours.
Pour another table spoon of olive oil into a low pan.
Cover and let it rise for 2 more hours.
Using your figures, dimple the dough into the pan.
Add olives, tomatoes, rosemary and onions or any other topping you like, using your fingers to push it into the dough.
Bake in the over for 20 minutes at 450 degrees F.
I think next time I would make this a little thinner so I can use it for sandwich bread but it came out as a really yummy loaf!
Olive Tomato Focaccia Bread
Recipe details
- 1 loaf
- Prep time: 4 Hours Cook time: 20 Minutes Total time: 4 hr 20 min
Comments
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