A light and chewy Italian flatbread. Serve as a side to any meal or use to make sandwiches. Unlike pizza, focaccia is usually just brushed with rich olive oil and, perhaps, sprinkled with coarse salt and coarsely chopped herbs as sage, basil, and oregano.
Yield: One 14-inch flatbread
- 1 cup water
- 1 TBSP olive oil
- 3 cup bread flour
- 1 tsp salt
- 1 TBSP sugar
- 2¼ tsp Red Star Active Dry Yeast
- This recipe is featured at Completely Delicious.
Bread Machine Method
- Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, remove dough and follow directions under the Shaping, Rising and Baking section. See our Bread Machine section for more helpful tips and information.
- Combine yeast, 1 cup flour and other dry ingredients. Combine water and oil; heat water to 120° to 130°F.
- Hand-Held Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Stand Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Food Processor Method
- Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
- Turn dough onto a lightly floured surface; punch down to remove air bubbles. Shape into a ball, place on a greased baking sheet. Flatten to a 14-inch circle. With a table knife, cut a circle in dough about 1 inch from edge, cutting almost through to the baking sheet. Using your fingers, poke the surface to dimple the focaccia. Cover; let rise about 15 minutes. Brush with olive oil and sprinkle with desired toppings. Bake in preheated 375°F oven 25 to 30 minutes or until golden brown. Remove from baking sheet to cool. Serve warm or cool.
- Suggested Focaccia Toppings: sun-dried tomatoes, grilled green pepper slices, sautéed onion rings, grated hard cheese and fresh or dried herbs of any combination.
- *You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.