I found this recipe at Cupcake Project for Foccaccia bread and have been making it ever since. Today while making it, I even realized that I have it memorized.
- 3 1/2 C all-purpose flour (added in parts)
- 1 tsp white sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 1 C warm water
- 2 tbsp vegetable oil
- 1 egg
- 3 tbsp olive oil
- In the bowl of an electric mixer, mix 1 cup flour, sugar, salt, and yeast.
- Mix in warm water, vegetable oil, and egg until dough is moist.
- Beat on medium for 2 additional minutes.
- Stir in 1 3/4 cup flour while beating until dough pulls away from the side of the bowl.
- Remove dough from the bowl and knead in 3/4 cup flour on floured surface.
- Cover dough and let sit for 5 minutes.
- Place dough on a greased baking sheet. Roll out to a 12 inch circle (or whatever shape you choose).
- Cover with plastic wrap and a cloth towel.
- Place in a warm place for 30 minutes.
- Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals.
- Drizzle olive oil on dough.
- Bake at 400 F for 17 to 27 minutes, until just golden.
I should also add that I don't actually knead it on a counter, I just knead it in the bowl and leave it in there to rest for the 5 minutes, then I take it out and put it on my baking stone (with corn meal sprinkled on top instead of oil) and roll it out with a rolling pin to make it the size of the baking stone.
My favorite part about this recipe is that I can whip up a loaf of bread in less than an hour. It is about 10 minutes of actual work, the rest of the time is resting, rising and baking time.
I highly suggest this recipe if you are in the mood for a warm, toasty, fresh-out-of-the-oven treat. Or sandwich bread, it makes GREAT sandwich bread.
Live and Love