When I first started this blog, I made and blogged about this two-hour focaccia. Since then, I have made it a few more times and always have been pleased with it.
Since the photos from the first post do not give this yummy bread justice, I thought I’d take more photos and post about this focaccia again. You may go to my old post to find the recipe and the source of the recipe. I made this along with the Bolognese sauce I’ve made before. The bread was better than the sauce! I love focaccia.
This bread really is good and quick to make. Also, it requires only a few ingredients. The pizza seasoning requires a few more, but it adds great flavor to the focaccia. I never make the bread without it.
Check out other yummy baked goods at Yeastspotting!
**UPDATE** For convenience, I have changed my mind and have decided to post the recipe here as well. Enjoy!
1 1/2 cups of warm (110 degrees Fahrenheit) water
4 tsp active dry yeast
3 1/2 cups AP flour
1 1/4 tsp salt (I use kosher)
3 Tbsp olive oil (you will need about 2-3 more tablespoons later, too)
Dissolve yeast in the warm water. I place the yeast water in the stand mixer. After a few minutes, I place the other ingredients on top, or you can do it separately and then bring them together. Place all-purpose flour, salt, and olive oil on top of the yeast-water in the mixer. Beat it on high for about a 1 to 1.5 minutes. The dough will be sticky. Dip your fingers in olive oil to handle the dough easily. Drizzle your jelly roll pan with some olive oil and brush it all around. Use a cookie sheet with sides or a half-sheet cake pan. Scoop the dough into the pan and pat it around until lightly. Do not expect to fill the pan completely at this point; it will rise and expand. Cover it with PAN-SPRAYED cling wrap (so that the cling wrap won’t stick to the dough), and let it rise for an hour. Meanwhile, preheat your oven to 375 degrees Fahrenheit.
Pizza seasoning: In a small bowl, mix the following together: Parmesan cheese, onion powder, garlic salt, oregano, and basil (or you could use Italian seasoning to replace the oregano and basil). Once your dough has risen, use your fingers to make little holes all over it and poke the dough. Then drizzle it with olive oil and top with your pizza seasoning and rosemary flakes. Stick it in the preheated 375 degree oven for 20-25 minutes.