How To Make Herbed Flatbread (Focaccia)
Herbed flatbread, often referred to as focaccia, is a savory Italian bread. This recipe will teach you how to make one at home with your choice of toppings.
Serves:
Ingredients
For Bread:
- 1½cupswarm water
- 1packactive dry yeast
- 1tbspolive oil
- 4cupsall-purpose flour
- 1tbspsalt
- ½tspthyme,dried
- ½tspblack pepper
- ½tspfresh rosemary
For Toppings:
- 8ozmixed tomato,to taste
- fresh rosemary,to taste
- ⅔cupcaramelized onion,to taste
- 2cloves garlic,minced
- 8ozmixed olive,to taste
- parmesan cheese,to taste
- mozzarella cheese,to taste
- 4ozgorgonzola cheese,to taste
Instructions
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Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
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Add olive oil to water and mix.
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In a large bowl, mix flour, salt, pepper, and herbs together.
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Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
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Mix by hand, wetting working hand before mixing so the dough doesn’t stick. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.
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If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
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Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.
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Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
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Cover and let the dough rise for about 1 hour, until it doubles in size.
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While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
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Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.
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Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.
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Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.
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Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450 degrees F while the dough is resting.
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Using your fingers, poke the the dough all over–creating small dimples across the surface.
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Generously coat the tops of the dough rectangles one last time with olive oil. Use a basting brush to ensure all of the dough gets covered with olive oil.
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Top the dough rectangles with desired choice of toppings.
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Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
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Bake for 20 to 25 minutes until golden brown.
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Allow the bread to cool for 10 minutes before cutting into equal pieces.
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Enjoy!
Nutrition
- Calories: 680.20kcal
- Fat: 19.11g
- Saturated Fat: 6.81g
- Monounsaturated Fat: 9.35g
- Polyunsaturated Fat: 1.68g
- Carbohydrates: 105.81g
- Fiber: 6.96g
- Sugar: 3.12g
- Protein: 21.12g
- Cholesterol: 21.26mg
- Sodium: 905.81mg
- Calcium: 238.47mg
- Potassium: 413.45mg
- Iron: 8.11mg
- Vitamin A: 91.75µg
- Vitamin C: 10.90mg
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