Forget Fancy, Bake Focaccia!

Italian Herb and Cheese Focaccia

Let's be honest: sometimes you just need a slice of pure, carb-loaded joy. And while the smell of fresh bread is intoxicating, the fuss of kneading and waiting often isn't. Enter Focaccia, the italian flatbread that's here to save your weeknight (or weekend!) baking dreams.

This isn't just bread; it's a vehicle of olive oil and flaky sea salt. It's the perfect canvas for your culinary creativity - think rosemary, cherry tomatoes, olives, or a bold mix of herbs.

But the real magic? Focaccia is surprisingly easy and wonderfully forgiving. You don't need years of baking experience. You don't even need a stand mixer!

The secret is a high-hydration dough that you simply mix, let rise, and then drench in good quality extra virgin olive oil. That beautiful, dimpled surface? That's you pressing your fingers into the dough - a relaxing, almost meditative step that results in pockets of crisp, golden crust and a ridiculously soft interior.

It's the kind of bread that makes your kitchen smell like a Tuscan bakery and is guaranteed to impress, whether you're serving it as a side, dipping it in balsamic, or using it for the ultimate sandwich.

Ready to trade your complicated loaves for pure, fluffy perfection?

Plain Focaccia

*Note, this recipe is for plain Focaccia bread. Feel free to use your imagination as far as herbs used, veggies decorated with, or any other additions you'd like!

Ingredients:

• 4 cups (500mg) all-purpose flour

• 2 teaspoons salt

• 2 1/4 teaspoons (1 packet) active dry yeast

• 1 3/4 cups (415ml) warm water

• 1 tablespoon honey

• 1/4 cup (60ml) olive oil (plus more for drizzling)

Directions:

1. Activate the Yeast - *Follow the directions on the yeast packet, then follow the recipe. In a small bowl, combine warm water, honey, and active dry yeast. Gently stir and let sit for about 5-10 minutes - until it becomes foamy.

2. Mix the Dough - In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the activated yeast mixture, along with 1/4 cup olive oil. Stir with a wooden spoon (or use a stand mixer with a dough hook) until the mixture forms a sticky dough.

3. Knead the Dough - Turn the dough onto a floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. (If using a stand mixer, knead on medium speed for 5-6 minutes).

4. First Rise - Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

5. Prepare the Baking Pan - Drizzle a generous amount of olive oil into a 9x13 inch baking dish or sheet pan. Transfer the risen dough onto the pan and gently stretch it to fit. Let it rest for another 30 minutes, so it puffs up slightly.

6. Create the Signature Dimples - Preheat your oven to 425°F (220°C). Using your fingers, press deep dimples all over the dough. These dimples help trap the olive oil and create the classic focaccia texture.

7. Add Toppings - Brush the surface with 2 tablespoons of olive oil. Sprinkle flaky sea salt and fresh rosemary over the top. For extra flavor or added design, add sliced cherry tomatoes, olives, or let your imagination run wild.

8. Bake to Perfection - Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown. The edges should be crisp, and the top should have a beautiful golden hue.

9. Cool and Serve - Let the focaccia cool for at least 10 minutes before slicing. Drizzle with more olive oil, if desired, and serve warm or at room temperature.

Happy baking! What will you top your first loaf with?

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