Monday, June 18, 2012

Italian Focaccia Bread

I made this bread last night to go along with our dinner and man was it yummy!!  Chayce couldn't stop eating it!  Vann liked it, but didn't devour it quite like Chayce did.  And even Chris thought it was delish!  This is definitely a keeper in our house.  And what's great is that it was super easy to make...gotta love that!

Italian Focaccia Bread

Italian Focaccia Bread
Recipe adapted from 'The Food Allergy Mama's Baking Book'


  • 1 1/2 cups warm water
  • 1 package active dry yeast
  • 6 Tbsp olive oil, divided
  • 3 1/4 cups flour
  • 1 1/2 tsp salt
  • 1 can diced tomatoes, drained
  • 2 small onions thinly sliced
  • A big handful of fresh basil, chopped (Sorry I don't have any measurements for you on the herbs.  I kept going back to the garden for more!  Next time I make it I'll update this recipe with a measurement.  I think the more the merrier!)  
  • A bunch of fresh rosemary, chopped
  • 1/4 tsp kosher salt, for sprinkling

Combine the warm water, yeast and 3 Tbsp of olive oil in a liquid measuring cup and whisk together.  In a medium bowl, combine the flour and 1 1/2 tsp of salt and whisk together.  Slowly pour the wet mixture into the dry mixture and combine with a rubber spatula.  Stir until the mixture is well incorporated.  Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Using a brush, spread 1 Tbsp olive oil on the bottom and sides of a 14 inch pizza pan...I used a 9x13 pan since I don't have a pizza pan.  Transfer the dough to the pan.  Press the dough into the pan and up the sides.  Cover the dough with plastic wrap sprayed with baking spray...I used an olive oil spray.  Let rise again until doubled in size, about 30-45 minutes.  While your dough is rising, saute the sliced onions on the stove in 1 Tbsp olive oil until translucent.  I also sprinkled some salt and pepper on them. 

Preheat oven to 425 degrees.  Using your fingers, poke holes in the surface of the dough...I dipped mine in olive which made it a bit easier.  Drizzle the remaining 1 Tbsp olive oil evenly over the top of the dough.  Sprinkle the tomatoes, onions, basil, rosemary and kosher salt on the dough.  Bake for 20-25 minutes or until the top is golden brown.  Cool on a wire rack for 10 minutes and then enjoy!

Seriously, it's so good!  Our whole loaf is almost gone already!  What's great about it is that you can play with the ingredients a bit if you'd like.  You can add whatever fresh herbs you have on hand. You can saute mushrooms, garlic and/or peppers with your onions.  You could even sprinkle some cheese on it.  The possibilities are endless!  

Okay, well I'm off to get ready for the boys sports and swimming classes tonight.  I'll update you later about our fun busy day today!  

No comments:

Post a Comment

Comments are welcomed and encouraged. I'd love to hear from you!