After the last post on “Tips for Making Yeast Dough” I thought it might be helpful to share a recipe for homemade focaccia bread.  What has become one of the most popular styles of breads  in restaurants, is also easily made at home!  Essentially a pizza-style dough, it is easily made at home in a fraction of the time of most other breads. It lends itself to an infinite array of creative toppings as well as flavorings for the dough, and any leftover that begins to stale can easily be resurrected and re-purposed for salad croutons, toasted as a base for hors d’ oeuvres, or made into flatbread pizza. Even better, it can be made from start to finish in just over two hours!

Unlike other yeast breads that require extensive kneading to develop the gluten and provide structure, flatbreads require little more work than is required to bring the dough together. I still knead it a bit on the counter top after removing from my mixer, but it doesn’t have to be more than a few minutes since the dough won’t be expected to rise and expand to great heights. While the dough can be plain with just toppings scattered or deliberately placed across the top, I like to mix flavoring elements in to the dough such as diced caramelized onions, poppy seed, Italian seasoning, or whatever might be on hand.

 

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Garlic, Herb, and Cheese Focaccia

12 Servings
1 tablespoon sugar
1 tablespoon active dry yeast
1 1/2 cups water, lukewarm
4 cups all-purpose flour, (amount includes some for kneading)
1 tablespoon kosher salt, divided use
1/4 cup olive oil, divided use
1 onion, julienne
1/4 cup chopped fresh herbs (parsley, basil, chives, thyme, rosemary, or sage)
½ cup Parmesan cheese, (imported), shredded
Freshly ground black pepper, to taste

Combine the sugar, yeast, and water. Stir to dissolve the yeast. Stir in the flour, a little at a time, until dough pulls away from bowl and binds to itself (amount of flour in recipe includes extra for kneading). Mix in half of the salt and then knead on a lightly floured surface until smooth. Place into a greased bowl, turn dough over so that greased side is up and cover lightly with a cloth or plastic wrap. Let rise in a warm area until doubled in size.

While dough is proofing, heat a medium sauté pan and add 4 tablespoons olive oil. When oil is hot add onions and turn heat to medium. Continue to sauté and stir periodically until onions are caramelized. Remove from heat and cool.

Oil a baking sheet (or line with parchment paper), punch down the dough, and spread in pan evenly. Brush the top of the dough with olive oil and allow to rise until doubled in size.

After the second proofing, distribute caramelized onions, herbs, and cheese topping evenly over dough.

Bake at 400 degrees for 15-20 minutes or until golden brown.

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