Alright these focaccia loaves have made an appearance in the background of my picnic pictures a lot lately, and I'm excited to finally share the recipe with you as I've been working to perfect it.
Oregano Focaccia Bread with Olive Oil
(Recipe makes 3 - 7 inch round loaves. The dough also keeps well in the fridge for up to 2 days and I'm testing out several freezing methods as well. Stay tuned for updates there!)
- 4 1/2 cups of all-purpose flour
- 1 3/4 teaspoons of yeast
- 1 1/2 teaspoon of salt
- 2 Tablespoons of olive oil
- 1 1/2 cup of lukewarm water
Additional ingredients (you add these in after shaping the dough in the baking tin)
- Dried oregano
- Olive oil
Place ingredients in the order listed in a large mixing bowl. Combine all of the ingredients together and knead (I use the bread hook of my mixing machine for 4-5 minutes). Let the dough rise until doubled in size (about 4 hours). If not using the dough immediately, it can be placed in the fridge for 2 days and baked when needed.
When ready to bake the bread, preheat the oven to 500 degrees F. It's important to have a hot oven to help seal in that crispy crust. Separate the dough with floured hands into 3 balls and pull the dough thin oblong ovals. Place each in a pie pan or a cake tin. You'll want a rimmed baking sheet because of the olive oil that you'll be drizzling on. Next, dimple each of the loaves with your fingers and drizzle on olive oil.
Next, Sprinkle on oregano. I usually let the loaves proof an additional 30 minutes after setting them in the pan. However, sometimes if I'm in a hurry, I will skip this step and I think the final product still tastes pretty good. The final "proof" does help the focaccia bubble up in the oven.
Bake each of the focaccia loaves for 10-12 minutes in the 500 degree oven until crispy and brown on top. Let the bread cool and then slice into wedges (or just tear and share at your picnic site). I highly recommend bringing some olive oil to dip the bread into in a small covered container. It really takes the bread to the next level.
This style of bread was one of the first types that I mastered as a home baker. So if you are new to baking, I hope it will be a good first recipe for you try as well. The best thing I learned in my baking classes is that time is your biggest advocate as a baker. If you let time work in your favor, sometimes that's even more important than mastering all "the skills."
I've been trying to add more photos and videos to the site and to my instagram account to help readers "visualize" the steps in a recipe. I hope this is helpful, but I'd love to hear your feedback. Email me at firstname.lastname@example.org if you have a question or any feedback. I'm learning how to be a better photographer and videographer.
Thanks so much!