Recipe: Focaccia

focaccia studded with garlic cloves and basil

Intimidated by the thought of baking bread at home? Give focaccia a try. This Italian yeast bread made with olive oil is baked in flat sheet pans. It’s surprisingly easy to make. While similar to pizza dough, focaccia turns out thick, fluffy and dimpled. Common savory toppings include fresh herbs, garlic, mushrooms, green onions and sliced tomatoes. Find these items at the Lenexa Farmers Market, along with flour from Fyler Farms and olive oil carried by Daniel's Bar-b-q Sauces.

Ingredients

3 1/4 cups flour

1 tablespoon salt

1/2 teaspoon active dry yeast

1 3/4 cups warm water

4 tablespoons olive oil (divided)

1 1/2 teaspoons sea salt

Herbs of your choice to decorate

Directions

Prep dough the night before

  1. Mix flour, salt and yeast together. Add water and mix.

  2. Pour 2 tablespoons of olive oil into a bowl and add dough. Roll dough in oil.

  3. Cover bowl, and place in fridge overnight.

Next day

  1. Brush 9” x 13” baking sheet with oil on parchment paper. Transfer dough and stretch out on the sheet.

  2. Turn on oven and set to 450 degrees F.

  3. Allow dough to rest in a warm environment for 20 minutes–1 hour, until it doubles in size.

  4. Once risen, oil the top of the focaccia dough, brushing out if necessary. Dimple dough with your fingertips.

  5. Sprinkle dough with sea salt and desired herbs (such as fresh basil, rosemary, garlic or sliced tomatoes).

  6. Bake for 20–25 minutes until golden brown. Let focaccia cool and enjoy it with dinner!

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