olive oil focaccia

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~ olive oil focaccia ~

This is an appetizing, flavorful bread that I’ve made many times. It’s yummy as the first course of an Italian meal, served with various dipping oils and balsamic vinegar, spread with cream cheese, basil pesto and topped with turkey, bresaola, fresh mozzarella and grilled veggies as a lunch sandwich, and topped with pizza toppings for a quick and easy dinner. To make it into pizza, just follow the directions for topping a bialy pizza like I did in THIS POST.

This dough is sticky and sort of hard to knead. The amount of water and flour needed varies slightly with each batch, but after a couple loaves you’ll be a pro.

1 and 1/2 cups warm water

1 (1/4 oz.) package active, dry yeast

1 teaspoon honey

2 and 1/2 tablespoons extra virgin olive oil

5 cups flour

3 teapoons salt

1/2 cup hot water

fresh or dry herbs such as basil, rosemary, parsley and thyme

fresh ground pepper

Place water, yeast, honey, half the olive oil and 1/2 cup of the flour in a bowl. Mix with an electric mixer until smooth. Cover with plastic wrap and allow to rest for 30 minutes, until it looks frothy. Mix in the rest of the flour and the salt. Using well-floured hands, moosh the bread from one side of the bowl to the other, as it will be too soft and sticky to knead. Or, if you have a tabletop mixer with a dough hook, let it mix for 5 minutes on medium-low speed. Cover the bowl with plastic wrap again and place it in a warm spot to rise for 1 and 1/2 hours.

Lightly oil a jellyroll pan. Punch down the dough several times. Spread it gently and evenly in the pan, starting at the center of the dough and working your way to the sides. I like my focaccia loaves to be long and oval, so I don’t stretch it all the way to the sides of the pan. Cover with a new piece of oiled plastic wrap, and allow it to rise for an additional 45 minutes.

Make a few dimples in the loaf using your thumb and then brush the loaf with a little salt water mixed with olive oil. Sprinkle with herbs and fresh ground pepper.

Bake at 450 degrees F. for 30 minutes, until the bread is golden, crusty and sounds hollow when tapped. Remove from oven and allow to cool a bit before serving.



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  12 comments for “olive oil focaccia

  1. November 7, 2011 at 9:32 am

    This sounds delicious, Melissa! I don’t bake bread very often, but you may have just inspired me to bake some bread this week:)

    • Melissa
      November 7, 2011 at 9:33 am

      enjoy, Lisa! 🙂

  2. December 24, 2011 at 3:25 pm

    Oh sweet lord, you’re right – looks amazing.

    • Melissa
      December 24, 2011 at 5:09 pm

      I’m so glad you approve 😉 Just wait until you taste it!

  3. January 3, 2012 at 12:33 pm

    OK, I’m stalking you, I’m going through and finding all your bread recipes and pinning them so I can try them. This one looks fantastic!

    • Melissa
      January 3, 2012 at 12:53 pm

      Hee hee! well, I love that you’re pinning me and I can’t feel a thing! LOL…enjoy the bread recipes. 😉

  4. Brooke
    January 31, 2013 at 4:06 pm

    Love it! I’m always skeptical of bread recipes but this one is tried and true! Sometimes I haven’t had the time for proper rising and it still looks identical to her pics. MMM Thank you

    • Melissa
      January 31, 2013 at 4:37 pm

      this is definitely a yummy one! enjoy 😉 thank YOU for stopping by!

  5. sue
    April 19, 2013 at 5:48 pm

    Hi Melissa,

    This looks amazing.
    I have been searching for a recipe for focaccia.
    Think I must have been Italian in a former life !!

    • Melissa
      April 19, 2013 at 10:39 pm

      Hee hee 🙂 I’m glad you like the recipe, Sue! thanks for stopping by. Enjoy!

  6. Lorraine
    July 28, 2019 at 9:19 pm

    If you say its gluten free what kind of flour do you use???

    • Melissa
      August 4, 2019 at 1:07 pm

      Any gluten free, all purpose flour will work. I use Bob’s Red Mill.

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