If you love a soft warm, right out of the oven bread, then this focaccia bread recipe is a definite must-try. Not only is this bread super easy to make AND delicious, but the fresh thyme, garlic, and sun-dried tomatoes also give it a ton of flavor. The combination is fabulous. Focaccia bread is especially addictive if you're dipping it in olive oil with balsamic.😋👌🏻

If you have wanted to try your hand at making homemade bread, but the task sounds way too daunting, this focaccia bread recipe is a perfect get-started-with-making-bread recipe. And you will seem like a five-star artisan baker. This focaccia bread hits the mark.

Focaccia bread is a pretty forgiving bread recipe. The most important thing to get right about bread making is Usually picking the correct flour.

Have you ever seen a recipe that calls for flour, but doesn't tell you what kind it is?

When I see this, I'm like okay people, is it all-purpose? Bread flour? Cake flour? What are we talking about here? Bread making requires bread flour because bread flours contain high protein which I turn makes more gluten than other flours.

All flours are not created equal in this department. High gluten flour is needed to get that chewy, yummy bread texture.

During the kneading process gluten develops a protein network. Gluten is what is responsible for those fantastic air pockets in bread. Those are the best.

The next thing that makes bread-making super easy is a stand mixer.

I have to say that baking with my Kitchen Aid stand mixer is an actual pleasure.

It is definitely true that if you have the right tools for the job, the job is so much easier. If you do have a stand mixer, yay, if you don't but can fit one into your budget I highly recommend it.

CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?

You can absolutely use all-purpose flour instead of bread flour in recipes, but especially for this recipe it won’t make a big difference. Bread flour is going to give you the best results, but I promise you’ll still get tasty focaccia with all-purpose flour.

Use your imagination and get the kids involved. Teaching kids to cook is not only a life skill that they will thank you for later, and it's a fun project to bond over. You get to teach math and science and have fun. Plus, you get a delicious reward in the end.

OTHER TOPPING COMBOS

Rosemary, for a classic rosemary focaccia bread
Caramelized onions and ricotta
Kalamata olives and fresh oregano

The possibilities are endless here.

INGREDIENTS

3 cups All purpose flour OR Bread flour

1 tsp sea salt

320ml warm water

2 tbsp extra virgin olive oil, plus extra to drizzle

Sea salt

1/4 cup crispy fried onions….you can use homemade or get from any Asian grocery store

¼ cup sun dried tomatoes chopped in squares

2 tsp chilli flakes

2 tbsp mixed garlic

fresh thyme to sprinkle on top

Yeast starter:

¼ cup semolina

½ tsp instant dry yeast

80ml warm water

INSTRUCTIONS

STEP 1
To make the yeast starter, combine the ingredients in a small bowl. Cover and set aside for 1 hour or until thick and foamy.

STEP 2
Combine the flour and salt in a very large bowl. Make a well in the centre. Add the semolina mixture, 320ml water and 2 tablespoons of olive oil. Use a wooden spoon to stir to combine. Drizzle with a little extra oil. Cover and set aside overnight to rise. Now this step can be done as is with hand using a spoon or with a stand mixer using a hook attachment.

STEP 3
Use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.

STEP 4
Line a 20 x 30cm baking tray with baking paper. Drizzle over about a tablespoon of olive oil. Brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.

STEP 5 Preheat oven to 230°C/450°F for 15 minutes!! VERY Important

Use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. This recipe is all about oil and water. Its the key step to keep the dough hydrated. Pour over the dough. Sprinkle with sea salt, crispy onions, chilli flakes, garlic and sun dries tomatoes. Gently press all of the garishes with your finger tips into the dough. Bake for 15-20 mins or until the bread is golden and sounds hollow when you tap it.

FOCACCIA BREAD