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Epic Focaccia Bread

May 29, 2013


This Focaccia Bread is SO good and really very easy to put together!  Baked up in a large springform pan and adorned with whatever toppings you desire….feta, parmesan, tomatoes, artichoke hearts, fresh basil, roasted garlic, pepper and olive oil.  Every time I make this, people seem to get excited.

This creates quite a large round loaf of bread.   You could also stretch the dough thinner on a sheet pan or a pizza pan and just adjust the baking time accordingly.

  • 1 Tbsp  sugar
  • 1 cup  warm water
  •  4 tsp active dry yeast
  • 1 tbsp dried rosemary
  • 1 tbsp dried sweet basil
  • 1 tsp dried oregano
  • 4 cloves crushed garlic
  • 1/3 cup olive oil, plus more for drizzling
  • 3/4 cup  hot water
  • 2 tsp  salt
  • 4 cups  all-purpose flour

Suggested toppings:

  • Roma tomatoes
  • fresh basil
  • feta cheese
  • parmesan cheese
  • artichokes
  • sun-dried tomatoes
  • roasted red peppers
  • roasted garlic
  • spinach
  • olive oil
  • pepper

To make the bread:

In a measuring cup, combine the hot water with spices and the garlic to let the spices soften up a bit,  add the olive oil to this mixture and let it cool to room temp.

In a mixer bowl combine the warm water with the yeast and the sugar and whisk together.  I never wait for my yeast to proof and y bread always turns out great.

Add  the cooled water with the spices and olive oil to the yeast mixture.   Add the salt.

Mix the flour in, one cup at a time and knead for about 10 minutes.  The dough should be quite soft but not sticky.

Place the dough in a lightly oiled bowl and cover with plastic wrap or with a clean tea towel and place aside to rise until doubled in bulk. 30-60 minutes.

Prepare your springform pan by greasing the sides and lining the bottom with parchment paper.  I used my largest size pan.

Preheat the oven to 425 degrees.

Gently deflate the dough and turn out into the prepared springform pan and use your hands to manipulate the dough so it covers the whole pan..  Using your fingers, create dimples all over the surface of the dough.   Top the bread with the toppings of your choice and set aside for about 30 minutes to rise while the oven preheats.

Bake your bread for 45-55 minutes, or until the edges are golden, and the middle of the bread sort of springs back when you tough it with your finger.

Remove from the oven and let cool slightly before removing the sides of the pan.  Cool before serving.


One Comment leave one →
  1. Laura@bakinginpyjamas permalink
    May 29, 2013 1:05 pm

    You’ve made my mouth water, this looks delicious!

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