When the kids ask what I am making for dinner and I reply that our favorite Focaccia is on the menu line-up, I hear cheers. My family LOVES this quick and easy dinner bread that comes together almost as fast as most quick breads - especially if you follow the shortcut route I have outlined below as an option! Keep in mind that the shortcut version may not produce the loft and lightness in the dough as the quick version (that resembles pizza crust a bit more). This bread gets devoured, regardless of what it looks like in my house.
Please note that I have tested and experimented with this recipe using whole wheat flour on many occasions and it consistently produces a chewier crust lacking the crispness my family craves. I have also tried a blend of 50% whole wheat flour and 50% white flour and again, just a bit too chewy for my family's favorite focaccia. But, know that it works in a pinch and is obviously a healthier option but if you seek the tried and true favorite my kids love, use all-purpose white flour.
Focaccia Bread
Ingredients:
1 cup warm water
1 Tablespoon dry yeast
1 Tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
Olive oil or grapeseed oil to brush onto bread (you can also use a few Tablespoons of butter).
Seasoning or herbs of your choice such as rosemary, Tuscan blend, freshly grated parmesan or simply kosher salt.
Instructions:
1. Place warm water, yeast, and sugar in a large bowl of a mixer or food processor and allow the mixture to bubble. Mix in 2 cups of the flour and 1 teaspoon of the salt. Knead (or if you are using a mixer, knead with a dough hook for several minutes and if using a food processor, mix for 30 seconds) until the dough becomes smooth and elastic. Add more flour if necessary.
2. Lift dough out of bowl, swirl olive or grapeseed oil around your mixing bowl, place dough in bowl and cover with a warm cloth. Let dough rise in a warm place for about an hour, or until double in size. I will share a little hint here that I have often been impatient and not exactly waited a full hour or until the dough doubled in size because my family needed to eat A.S.A.P. so I have rushed the process and skipped forward to the next step - and it still turns out wonderful!
3. I like to bake on stones so I will let the stone preheat along with the oven, preheating to 450 degrees F. At this point you can either punch the dough down and let it rise again for about 45 minutes or you can take the shortcut and after the oven is preheated you can quickly spread your dough in a round shape (or rectangle) across your baking stone (or a baking sheet pan lightly coated with oil).
4. I like to brush the top of the focaccia with oil or melted butter and sprinkle with kosher salt. Then I use whatever herb blend best goes with that evening's meal or I chop fresh rosemary and grate a little fresh pepper to go with the kosher salt. Another delicious option is sprinkling the focaccia with a bit of freshly grated parmesan cheese. The traditional focaccia bread involves putting finger-sized indentations throughout the top of the bread for the oil and herbs to permeate the bread and this is a technique that I have used when not as pressed for time.
5. Bake for 20 minutes or until lightly browned.
