Italian Focaccia

Have you ever made bread? There are about 70 million ways to make bread, it can sometimes be super intimidating. But one bread to master that will really wow your family and friends, Focaccia. It is super soft on the inside, crispy on the outside, moist, bubbly & delicious. You can customize this any way you’d like but for this recipe, we went Italian. Of course. I used a combo of sweet garlic, crushed tomatoes, capers and parmesan. I mean, who couldn’t love this?

Italian Focaccia Recipe

takes about 3 1/2 hours

makes 13×9 inch bread, 10 slices

-what you need-

Focaccia

• 1 tsp active dry yeast
• 1 Tbs maple syrup (or sugar)
• 1 1/2 cups warm water
• 3 1/2 cups flour
• Oil

Herby topping

• 1/2 cup olive oil or vegetable oil
• 2 Tbs cooked garlic, smashed with fork
• 1 Tbs capers, smashed with fork
• 2 Tbs canned or fresh tomatoes, smashed with fork
• Heavy pinch of salt
• 2 Tbs fresh grated parmesan

-what to do-

1. In a bowl combine the yeast, maple and water and let proof for 15 minutes.
2. Add in your flour and using a rubber spatula, mix to combine. Dough should be sticky and tacky. If not, add 1 extra Tbs water. Dough should stick to your fingers. Cover with oil to lightly coat.
3. Cover bowl with damp dish rag and let rise for two hours. I like to let mine rise in a warmed oven during colder months. Just preheat oven to 200 degrees, turn off, place your bowl in and shut.
4. After two hours, when dough has doubled in size, using rubber spatula – fold the dough into itself. Just start from outer edge, deflating the dough, and fold inwards making your way around the bowl. Fold the dough inwards 20-25 times until ball forms.
5. Oil your pan, you can use anything. Cast iron would be perfect here but I used a 13×9 inch pan since I wanted a medium thickness with my bread. Make sure you really oil, the bread WILL stick. Use parchment to ensure the bread will come out.
6. Dump your dough into your pan and stretch until it almost reaches edges of pan. Let dough rise another hour, uncovered in oven.
7. In a small saucepan, get your herby oil ready. Oven medium low heat, add your oil and 4 large garlic cloves. Cook until fragrant and garlic softens, smashing with fork. Let cool.
8. Add the capers, tomatoes and salt to your garlic oil and mix until well combined.
9. Pull out your dough and preheat oven to 450 degrees.
10. Oil your hands and using your fingertips, press lightly into your dough creating dimple pockets, all over. If you have long nails, call in reinforcements 😉 or use your knuckles.
11. Pour your garlic herby mixture over your dough and spread evenly, mixture will seep into the pockets you made. Then grate parmesan overtop and bake for 20-30 minutes until crispy golden on top.
12. Slice up, serve warm and ENJOY

Never insult an Italian baker.

He’ll beat the focaccia.