If you're new to bread baking, I recommend starting out with focaccia. This recipe is very straight forward and doesn't involve any special ingredients or techniques. I love this recipe because the olive oil drizzled on the pan gives it a crunchy crust, while the inside stays soft. I keep the toppings very simple with fresh rosemary and coarse sea salt. Feel free to sprinkle some parmesan cheese on the bread before baking!
- 2 teaspoon active dry yeast
- 1 1/2 cup warm water
- 1 tablespoon sugar
- 4 cups all purpose flour
- 1 tablespoon salt
- 1/4 cup olive oil
- 2 tablespoons olive oil
- 1 tablespoon coarse salt
- 2 tablespoon fresh rosemary
- In your standing mixer bowl, combine yeast, warm water, and sugar. Let stand 10 minutes until foam appears.
- Mix the flour and salt together in a seperate bowl.
- Turn mixer on with hook attachment and slowly add the flour mixture into the yeast mixture
- Pour in 1/3 cup olive oil
- Once the dough comes together, remove from the mixer and knead for another 10 minutes
- Form the dough into a round and place in a oiled bowl. Turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap and let it rise in a warm place for 1 hour.
- Coat a sheet pan with a little olive oil. Once the dough has doubled, turn it out onto the counter and stretch the dough out on the sheet pan. It should be about 1/2 inch thick.
- Cover the pan with plastic wrap and let rest for 15 minutes
- Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then sprinkle your rosemary and sea salt.
- Bake for 15-20 minutes at 400 degrees F.