Ahhh quarantine baking…the last recipe I shared was english muffins, and now focaccia bread! It’s apparent we like our bread making over here! I snapped this quick iPhone shot the other night right before this beauty bread was devoured by my family. The photo might not be all that great, but friends…the focaccia bread is SO GOOD. It takes time, but since it’s all hands-off time the only thing you need to remember to do is plan ahead. I start this recipe either the night before or the morning I want to serve it with dinner. I love to pair it with pasta, chicken and veggies, or it would be great alongside a frittata for brunch! I also keep thinking leftovers would make amazing croutons, but so far I haven’t been able to test that theory because we never have leftovers!

I really think the trick to this recipe is fresh herbs and this beautiful French salt from the Food Nanny. It has big beautiful crystals and just adds an extra layer of crunch and flavor. I also use the Food Nanny’s kamut flour which seems to make every baked good more yummy and it’s finally back in stock!! Yay! Now if you don’t have the fancy salt or flour, please don’t let it stop you from baking the bread. Sea salt or kosher salt and all purpose flour will work just fine too! Also I love that this recipe makes two 9-inch rounds. My family has been known to eat both in one sitting…but if you can keep hands off the second one then it’s great to wrap up and pop in the freezer for an easy dinner treat later on!

FOCACCIA BREAD

Ingredients

• 3.5 cups kamut flour (or 4 cups all-purpose flour)
• 2 teaspoons salt (I use this one)
• 2 1/4 teaspoons active dry yeast (one packet)
• 2 cups warm tap water
• 4 tablespoons olive oil
• fresh herbs or a Italian seasoning
• sea salt (again I use this one)

Instructions

In a large bowl combine flour, salt and yeast and stir well. Add the warm water. Using a Danish Whisk or wooden spoon, mix until the flour is well incorporated. Cover the bowl with plastic wrap and refrigerate for at least 7 hours and up to 24 hours.

Lightly coat two 9-inch pans with olive oil or butter. Line pans with parchment paper. Pour one tablespoon olive oil into the center of each pan. Divide the dough in half and place one in each pan. Do not overwork the dough but tuck each one into a little ball.

Cover each pan with plastic wrap and let rise for about 2 hours. The dough should cover most of the pan after the 2 hours.

Preheat oven to 450. Drizzle a tablespoon of olive oil on each round of dough. Using your fingers press dimples all around the dough. Sprinkle with herbs and salt.

Transfer pans to the oven and immediately reduce oven temperature to 425 degrees F. Bake for 22-28 minutes until tops are golden and undersides are crisp. Remove pans from oven and carefully remove breads onto a coooling rack. Best served warm!

Recipe adapted from The Cafe Sucrine