Focaccia Bread

THIS DOUGH SITS FOR AT LEAST 8 HOURS (SO MAKE THE NIGHT BEFORE).

When I served this bread, Scott told me I had found something special. That's how good it was! I've made it twice now and think it is going to be a regular at our house. Everyone LOVED it! We are also fans of the focaccia bread at Firehouse Pizzeria, which is cheese stuffed, and now I can make a copy cat version of that AT HOME! WOOT! To see the original recipe, click here:

https://lilluna.com/focaccia-bread/

Focaccia Bread

2 cups flour

1 teaspoon salt

1 1/4 teaspoons instant yeast

1 cup warm water

1/4 cup olive oil

1 teaspoon oregano

2 teaspoons dried basil

1 teaspoon flaky sea salt

In a medium bowl, whisk together the flour, salt, and yeast. (Whisking the flour, salt and yeast helps distribute everything so you don't end up with clumps of salt or yeast in the dough and cuts down on mixing time once you add the water which helps not build up too much gluten.) 

Add the warm water, and stir just enough to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours. (Making it the night/day before you want to serve it is perfect.)

After the dough has chilled for at least 8 hours, gently shape the dough into a ball with your hands. Pour a tablespoon of olive oil into the bottom of an 8 inch cake pan (no bigger than 8 inches is important) and spread it to cover the interior surfaces of the pan. 

Place the ball of dough in the center of the pan, pat down just a bit, and cover tightly with plastic wrap. Let sit at room temperature for 2 hours, or until the dough has expanded to nearly fill the cake pan.

Toward the end of the rise time, preheat the oven to 450 (400 for convection). Remove the plastic wrap from the pan. Drizzle the remaining olive oil over the dough first, then press your fingers down into the dough, pushing to the bottom of the pan. Repeat until the entire surface of the dough is covered in deep dimples. Press the dough towards the edge of the pan if it didn't quite spread all the way. Sprinkle with the oregano, basil (or Italian Seasoning) and sea salt.

Bake 20-25 minutes, or until golden brown and crisp. (20 minutes at 400 convection in my oven was perfect!)