I was craving a new type of bread this week so I went with: focaccia! I knew I wouldn’t have a ton of time and energy to devote to a complicated bread recipe, so I went with the no-fuss Focaccia recipe from KA. I mixed about a tsp garlic powder and oregano, 1/2 tsp thyme and basil, and a little pepper into the flour. The bread didn’t get as brown as I wanted, but I thought it would get way too harder if I baked it longer. It softened up some while cooling, so I probably could have baked it a little longer. I think I left it in there for about 38 minutes. I probably didn’t let it rise long enough, because my bread didn’t have as many holes like the picture. I used active dry yeast, but I proofed it first, so that shouldn’t be the problem. Overall, it was pretty dang close and tasted good, so I’m happy.
- 1 1/2 cups warm water
- 3 tbsp olive oil (plus additional for drizzling) – hmm, should I have put some olive oil into the dough??
- 1 1/4 tsp salt
- 3 1/2 cups unbleached all purpose flour
- 1 tsp garlic powder (I just eyeballed these)
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp thyme
- Black pepper
- Lightly grease a 9×13″ pan, and drizzle 1 to 2 tbsp olive oil in the bottom.
- Combine all of the ingredients (I totally skipped the 3 tbsp olive oil – whoops!) and beat at a high speed in an electric mixer for 60 seconds. (My mixer couldn’t handle all of that at a high speed. I also ended up adding more water to make the dough sticky, which wouldn’t have happened if I had remembered the oil.)
- Scoop the sticky batter into the prepared pan (use fingers to spread it to the edges), cover the pan, and let it rise for 60 minutes, till it’s become puffy.
- While the dough is rising, preheat the oven to 375. (I did 350 because of my dark pan.)
- Gently poke the dough all over with your index finger.
- Brush lightly with olive oil, and sprinkle with seasonings (I mixed my seasonings into the dough, so I didn’t sprinkle any on top.)
- Bake bread until it’s golden brown, about 35-40 minutes.
- Cool on wire rack out of pan, or it’ll get soggy.
So now I know why my bread was a little different – I left out the olive oil. My bad! Guess I’ll just have to make it again sometime.