Easy Focacia Bread

Prep Time      15 minutes

Cook Time    25 minutes

Rising Time 10 hours

Ingredients

4 cups          All-Purpose Flour

2 Tsp           Kosher Salt

2-1/4 Tsp     Instant Yeast (1 packet)

• This recipe calls for Instant Yeast which is also called Rapid Rise Yeast. It's quite magical as it doesn't require proofing like regular yeast does. Don't try to use regular yeast in this recipe. You can find Instant or Rapid Rise Yeast at most grocery stores, right next to the regular yeast. You can also buy it in bulk and store it indefinitely in the freezer. It's infinitely cheaper buying yeast in bulk vs purchasing it in the little packets.

2 Cups        Warm Tap Water

1 Tsp          Soft Butter for greasing pan

4 TBSP     Olive Oil divided

Italian Seasoning or finely chopped fresh herbs (optional)

Flaky Sea Salt or Kosher Salt (sprinkle sparingly)

Directions

                                        Prepare the Dough

1. In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a  Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated (there should be no small pockets of flour. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.  (Don't worry about exact time with the initial rising of this easy focaccia bread.  Your results will be wonderful as long as it rises at least 8 hours. )

2. Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. 

3. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan. (The second rise (in the pan) should be at least 2 hours (or until the dough has nicely risen). If your kitchen is really warm, it may take a bit less time. Rather than using an exact time, use the appearance of the dough as your guide - it should be close to filling the pan.)

   
   

     Bake

   
   

   1. Preheat oven to 450˚F with a rack positioned in the center of the oven.
   2. Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.  Don't be shy when you "dimple" the dough, just before baking. You want to poke your fingers in all the way to the bottom of the pan and actually make little holes with your fingers. This will ensure nice deep dimples that won't disappear in the oven.
   3. Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.
   4. Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack.
   5. Serve warm or allow to cool completely then store in a zippered bag.

       To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze.  Thaw and enjoy at room temperature or warm for 10 minutes in a 350 degree oven.  

      This Easy Focaccia Bread is fabulous as a dinner bread, with salads, for sandwiches, for a dipping bread... You can also  drizzle a little oil in a sauté pan, add the focaccia and let it cook over medium heat until it's golden and crisp. So good! 

      
      

      

      Mmmmm Mmmmmm

      
      
      

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