Have you ever wanted to bake something you thought could only be made by a talented 3 star chef?
Like a beautiful, flavorful focaccia?
Now you can! Follow this recipe below and see the wonderful focaccia you can create. This recipe is for a Rosemary and Herb Focaccia, but try adding other herbs, olives, red onion slices and whatever else you can think of. Let your imagination run wild!
Rosemary and Herb Focaccia
1 Loaf, 10-12 Servings
1 Cup Water, warm
2/3 Cup Olive oil, divided
1 Packet Yeast
2 oz. Butter, soft, not melted
1 Bag Wild About Bread™ mix
1 1/2 tsp. Coarse kosher salt
3 Tbsp. Rosemary, fresh, minced, no stems
1 Tbsp. Garlic, fresh, minced, optional
2 tsp. Italian seasoning, dried, optional
1 tsp. Red pepper flakes, optional
3 Tbsp. Basil, fresh, torn, no steams, optional (add after baking)
Preheat oven to 425° about one hour before you are ready to bake.
Pour warm water and1/3 cup olive oil in to PrepPal™, add yeast packet and whisk well until yeast is dispersed.
Add softened butter and whisk well to mix.
Add Wild About Bread™ mix. Cover and shake PrepPal™ vigorously for 30 seconds to mix well, turning PrepPal™ over, back and forth, and horizontally, until all flour is incorporated. Scrape down sides, bottom and top of the PrepPal™.
Cover and snap two of the five snaps. Set PrepPal™ in warm place until dough has doubled in size, approximately 2 to 3 hours.
Pour remaining 1/3 cup of oil into a quarter-sized sheet pan, jelly roll pan or 9” x 13” pan*, spreading oil over bottom and up sides of pan.
Scrape the dough into prepared pan. Spread edge to edge using fingers to both ‘dimple’ the dough and spread dough evenly to the edges.
Turn dough over in pan, thereby oiling both sides. Press dough out again, dimpling and spreading into corners.
Sprinkle dough with salt, and Rosemary, adding optional additional spices to taste if desired, including coarse pepper, red pepper flakes, garlic, etc.
Press spices down into dough using fingertips to dimple dough all across pan.
Bake on center rack of oven for 23 to 28 minutes, rotating pan once during baking time, until both the underside and top of focaccia is a rich golden brown. Check crust bottom first by lifting with metal spatula. If browning too quickly on top, cover with square of aluminum foil. Remove from oven and immediately sprinkle top with both of the fresh herbs, thereby releasing all essential herb oils into the focaccia.
Cool before cutting into squares.
*Use a 13x18 inch sized pan for a thinner focaccia!