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Home > Baking, Bread, Cooking, Food, Podcast, Show, Video > Video: My Word on Food: Making No-Fuss Focaccia

Video: My Word on Food: Making No-Fuss Focaccia

May 13th, 2012

This recipe is a family favorite. Not only is it tasty, but it is easy to make. You can top this focaccia with just about anything you like. This recipe uses olive oil, Italian seasoning and parmaggiano cheese. The bread can be sliced to make paninni, used as an accompaniment to pasta or used as a base for pizza. Try it out and tell me what you think in the comments.

This recipe was originally created as a Snapguide using their iPhone app. You can check out this and other Snapguides here.

If you enjoy this recipe video, please click Like and/or subscribe on my YouTube channel.

no-fuss-focaccia

Can’t see the video above? Watch “Making No-Fuss Focaccia” on YouTube.

 

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No Fuss Focaccia – Recipe

1 1/2 cups warm water
3 Tbsp extra virgin olive oil (plus extra for drizzling)
1 1/4 tsp salt
3 1/2 cups (14 3/4 oz) all-purpose flour
1 Tbsp instant yeast
2 tsp onion powder
4 tsp Italian seasoning

Spray a 13 x 9 pan with cooking spray then drizzle 1-2 tablespoons of extra virgin olive oil over the bottom of the pan.

Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 1 minute. The dough will be smooth, elastic and sticky.

Transfer the dough to the prepared baking pan. With oil or water on the tip of your fingers (don’t use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners. Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.

While the dough rises, preheat oven to 375°F.

Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky). Drizzle the dough lightly with olive oil and sprinkle it with the Italian seasoning.

Bake for 35-40 minutes, or until the bread is golden brown. Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy). Serve warm or at room temperature.

Source: King Arthur Flour

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