I haven’t made focaccia for a very long time. This delicious flat bread can be baked in a shallow pan, which will yield a little more height, more interior crumb for dipping in EVOO. It can also be baked free form, directly on baking stone– it may not be as tall as ones baked in a pan, but more crusty for sure. Well, how to have the best of both worlds?
The magic is baking in a pan, AND in a high temperature oven (425°F–450°F, preheated at least 20 minutes), use baking stone (for even heat distributing) and water sprays (to create a baking environment similar to brick oven, producing crunchy crust). My focaccia this time turned out awesome. I think it was the best focaccia I’ve ever had (including store bought and restaurants)~ crusty with every bite, yet the interior crumb is very soft and fluffy for dipping in extra virgin olive oil, not to mention the wonderful aroma from the herbs.
I used Zojirushi bread maker to knead the dough as my KitchenAid stand mixer was dying on me. This is a relatively easy recipe because the ingredients are simple and the machine does all the hard work. It’s so easy that I think I will have my kids made the bread next time.
Italian Herb Focaccia Recipe (makes 1 large 9″ x 13″ loaf)
1 cup warm water
3 tbsp olive oil
3 cups bread flour
2 tsp dry yeast
2 tsp salt
3 tsp dried Italian seasoning mix
Method (using Zojirushi bread maker for dough kneading):
- Add water and olive oil at the bottom of breadmaker loaf pan. Then add bread flour, covering the liquid. Make a indentation in the center and add yeast to the ndentation. Put salt and Italian seasoning mix at different corner. Select “DOUGH” course and press “START”.
- When the course finishes all cycles, remove dough to a greased large bowl. Cover bowl and rest in a warm place until the dough doubles in size. Meanwhile grease a 9″x13″ shallow pan with 1 tbsp olive oil.
- Remove dough from the bowl to a lightly floured surface. Punch down the dough and stretch out slightly. Transfer to greased baking pan, stretch out the dough with fingers to cover the bottom of the pan. Cover pan with plastic wrap, rest in a warm place until the dough doubles the height.
- Preheat oven to 425°F (at least 20 minutes) with baking stone positioned on upper 1/3 rack. Fill a spray bottle with some water.
- Drizzle 2 tbsp olive oil on top of the bread, then make dimples, 2 inches apart, with your finger. Sprinkle some ground black pepper and kosher salt on top.
- Quickly spray water to oven walls, about 2-3 spray per side. Do it quick before the oven loses its heat. Place baking pan and dough on baking stone. Bake for 15-18 minutes, until the top is golden and crusty. Remove focaccia from the pan and cool on a rack.
- Dough rise: after Zojirushi finishes its dough course (including rise cycles), I took the dough out and rest dough in a bowl until it doubles in size. 2nd rest in greased baking pan is double in height– it takes a longer time but I think it makes very soft fluffy interior crumb.
- Leftover focaccia can be frozen. Just wrap up tightly and placed inside an air-tight ziplock bag. When ready to serve, thaw in fridge slowly then fresh it up in the oven.