How to Make Focaccia Bread

Learn how to make delicious focaccia at home from the Bread Queen, i.e. my mom! We make her rosemary, sun-dried tomato and roasted garlic focaccia (with toasted pine nuts and Asiago cheese on top!)

She is an eye doctor by day and bread maven all other times. (And when she's not in the kitchen, I guarantee she's out in her garden, i.e. her oasis).

You may remember the sour cream challah video we did together (https://www.youtube.com/watch?v=FhPEFN0Ubro). While that recipe was a fairly standard kneading bread procedure, focaccia is a different beast entirely!

Watch the video to see how to do it, and if you want to try making it at home (YOU SHOULD!), I've typed out the steps here for you to refer to:

The night before, roast your garlic. So you'll need to cut the top of the head of garlic off, so that a section of each clove is showing. Place the head of garlic on aluminum foil and pour olive oil over the cloves, then wrap it tightly in the aluminum foil and put it in the oven at 425 degrees for about 40 minutes. You'll know it's ready when a knife goes into a close as smoothly as though it were going through butter. Squeeze out the cloves and put them in a container for use the following day.

Then to the dough prep. You'll want to do this the night before you want to bake the bread because it needs to rise overnight. Combine 5 1/2 cups of unbleached bread flour, 2 heaping Tablespoons sugar, 2 teaspoons salt, and 1 pack of instant rise yeast (which is 2 1/4 teaspoons). Then add 2 cups of water. (Although usually you'll want warm water when making a yeast bread -- you actually don't need to worry about the warmth of the water here. I've made this with cold water and it works just as well. I think it's the cold fermentation process that occurs in the fridge overnight).

Combine all of those ingredients in the bowl using your hands, slowly incorporating the ingredients by folding it over on itself. You'll want to have a bowl of water nearby to dip your hand in, otherwise your hands will stick too much to the dough. Once it gets to a dough-like consistency, transfer it to a bowl that you've put a couple Tablespoons of olive oil into. Roll the dough around so it's coated in olive oil, then lift the dough up to twice its size and fold it over on itself and repeat 3 more times. Add a couple more Tablespoons of olive oil on top, coat, then cover and place in the refrigerator overnight.

The next day, put some olive oil on a baking sheet lined with either parchment paper or a Silpat liner. Take the dough out of the refrigerator (it should have risen about twice its size). Gently transfer the dough onto the baking sheet and add a couple Tablespoons of olive oil. (There's a lot of olive oil in this recipe! That's why it's so delicious!) Now using your fingertips, dimple the dough to spread it out on the baking sheet. Don't worry about getting it stretched out on the entire baking sheet just yet. Let it rest for 20 minutes.

While that's sitting, prep your add-in ingredients. Chop up rosemary and sun-dried tomatoes, toasted your pine nuts, and get your roasted garlic out.

Then drizzle some more olive oil over the rested dough and dimple it with your fingertips again. This time it should spread over the whole pan. Now add your pre-rise toppings: rosemary, sun-dried tomatoes and roasted garlic. Make sure the ingredients are pushed into the dough because as it rises it will rise up over these ingredients. Cover loosely with oiled plastic wrap and put it in a warm place to rise for 2-3 hours. (We put it on our warmed oven because it helps it rise!)

You'll know it's ready when it's risen to about twice its size. Gently remove the plastic wrap and add the pre-bake topping: toasted pine nuts. Put it in the oven (middle rack) at 450 degrees for 15 minutes. After 15 minutes, rotate the pan and add your last-minute topping: grated Asiago cheese. Bake for another 8 minutes.

You'll know it's ready because the top and bottom will be nicely browned. Transfer to a wire rack to cool. Then ENJOY!! :)

[the original recipe mom has adapted is from Fine Cooking]

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Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)

Видео How to Make Focaccia Bread канала qkatie