Focaccia bread is like my junior high school equivalent– in bread form: it’s the bread that’s underestimated and barely ever thought of. It’s usually overlooked, like: “oh, that’s just Focaccia, don’t worry about it. Come hang out with multi-grain loaf.” Fortunately it can be one of the best breads, especially if sliced like sticks and dipped in soups like [my] broccoli, Potato and cheese soup (no comparison to me in the serving process).
With this recipe that I used, I substituted the normal, All-Purpose flour for Whole wheat flour to make me have a lighter conscience when eating it. But, you can use normal flour for all or a portion of the recipe–or vice versa. Unfortunately I love brushing the top with butter and salt to make it extra flavorful and crispy.
The recipe I found was an Italian Focaccia, and just smelling it makes you want to turn it to a pizza or at least dip it in some tomato sauce (ideas, ideas here people …). I added extra butter and rosemary to the top as well.
The only thing about this bread–especially being Whole Wheat, is that it’s best eaten within 72 hours, otherwise it gets kinda stale’ish/chewy.
- 2 cups whole wheat flour
- 3/4 cups All-Purpose flour*** these flours can be reversed in amount, or can be used 1 for the 2 3/4 cups.
- 1 Egg
- aprox 1 teaspoon salt
- 1 teaspoon honey/sugar
- 1 tablespoon active dry yeast
- garlic powder
- dried or fresh oregano
- dried or fresh thyme
- dried or fresh basil
- ground black pepper
- 3 tablespoon vegetable oil/olive oil
- 1 cup water
- Tbsp butter (for brushing on top)
- Pinches of Rosemary (for the crust; to stick in random places)
You will need:
- A baking sheet
- A mixer/ or a strong arm and a whisk/spatula
- Measuring cups/ measuring spoons
- At least 2 Mixin’ bowls
- In a mixing bowl big enough for the ‘main ingredients’; such as the flour, yeast and spices , mix the dry ingredients together. use your own discretion when putting in the spices, but really, there shouldn’t be not much more than a Tsp
- Add wet ingredients. ie. egg, oil and water. (make the water warm to help activate the yeast quicker.)
- After all the ingredients are mixed well, (I hope you didn’t put the flour away) and their elastic’y, dump onto a floured surface and knead away a few times. If the dough is sticking ALOT to your hands, add more flour.
- In your second mixing bowl–or cleaned first one–rub it down with some oil and put your dough ball in it; turning it around to coat it in oil. Or, if you’re lazy like me, spray the dough ball in PAM cooking spray.
- Cover with a damp cloth to let rise for at least 20 min in a warm place. I put mine by the fire-place, but you can put yours above a warm oven, in a hot bath (in the sink) or if you’re house is just warm; that’s good too. If you live in an igloo, stop now. The reason for this is strictly to accommodate the yeast’s greedy little needs.
- pre-heat the oven to 350-450 sometime during this point and the next 20 min.
- When the dough has risen (about double it’s size), burst it’s bubble and punch it down a bit. place the dough on a greased baking sheet and spread out until it’s about a 1 1/2 inch thick square–or shape of our choice
- Paint the dough with the butter, or at least spread it over the top. take pinches of Rosemary (about 3-4 pines) and push them into random spots on top.
- Sprinkle with salt and bake for about 15 min, or until golden on top.
- Take out of the oven and eat as soon as it’s cool enough to handle.
Sprinkle with Love and Enjoy!