Focaccia Bread Recipe

Quite a while ago, I shared a focaccia bread recipe that used a sour dough starter, instead of yeast. Although, it tasted fantastic, I realize that many may not have a sour dough starter or just don't want to mess with one. This being the case, here is another focaccia bread recipe that uses yeast. For this particular recipe, you will need to begin it the night before by making a biga. If you follow the link, it will explain how to make this very fast and easy starter. The next day, just take your biga out of the fridge and bring to room temperature. An alternative would be to make the biga just before you go to bed and place it in a warm place; it will be ready and waiting for you the next morning.


What you need...

• Warm water... 1  1/3 Cups
• Active dry yeast... 1 tsp.
• Bread flour (all-purpose will work nicely)... 3 Cups
• 1 tsp of garlic powder
• 1 tsp of oregano
• ½ tsp of basil
• ½ tps of thyme
• Salt... 1 ½ tsp.
• Biga... all of it (at room temperature)
• Big bowl... (this dough is going to rise as much as 3-times its size)
• Bowl scraper
• Plastic wrap
• Parchment Paper
• Baking pan (9 x 13)... 1
• Oil... for coating the bowl and plastic wrap
• Spray bottle filled with water...set on mist

Putting it together...

• Add the warm water and yeast to the mixing bowl
• Let the yeast swim around until it's foamy (about 5 minutes)
• Add the garlic powder, oregano, basil, thyme, and flour, while mixing on low speed
• Once flour is added and is combined, turn-off mixer, cover bowl with towel and let rest for 20 minutes
• After 20 minutes, with mixer on low, add the biga and the salt
• Continue to mix until the dough comes away from the sides in strings, but it will stick to the bottom (remember, this is a very sticky dough)
• Oil your bowl scraper and gently place dough into a well-oiled bowl
• Oil the plastic wrap, cover bowl tightly, and place in a warm place for 1 hour (I use the inside of my oven with the oven light on)
• After one hour, using your scraper, gently fold ¼ of the dough toward the center and repeat with remaining 3 sides. You are trying to turn the dough into a square
• there is also a handy diagram on how to fold the dough here... cookography.com. Just scroll down and you will find it

• Cover and let rise for 1 hour
• Repeat folding procedure, cover and let rise for third time for 1 hour
• Take parchment paper and trim it to the size of your baking sheet and spread flour liberally on the bottom (this dough WILL stick to it)
• Take your scraper and gently dump your dough onto the parchment
• Dust dough with flour and add as needed to be able to work it
• Roll dough so that it fits the entire surface of the baking pan
• Loosely cover with well-oiled plastic wrap and let rise for another hour
• Just before baking, make indentations all over the bread (I use my fingers), sprinkle with coarse salt, and Parmesan cheese
• Pre-heat oven to 475°
• When you place the bread in the oven to bake, use your spray bottle and mist about 5-6 times with water (this will give you the hard crust)
• Close oven door and after 1 minute, mist again
• Bake at 475° for 10 minutes
• After 10 minutes, reduce heat to 450° and bake an additional 10 minutes, or until the loaves are golden brown
• Remove and let cool

Enjoy!