The Best Focaccia Bread Ever

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When it comes to self restraint, I am usually pretty good. I can typically stop myself after having a taste or two of just about anything—except focaccia bread. It’s my weakness. I am admittedly a sweets lover, and my sweet tooth would choose chocolate over savory, except when this bread is coming out of the oven. I love this bread! It’s savory, salty, soft and so flavorful.

Sadly, most focaccia I have had at restaurants and bakeries fail to compare to this recipe. The focaccia is often dry and lacks flavor. But not my mom’s. She has set the bar pretty high. Her recipe results in a soft, flavorful bread that once you try it, you’ll crave it.

I apologize for ruining all other focaccia for you, but the good news is this recipe is easy and quick (well, quick and easy when it comes to making bread). Trust me, this will be worth any time spent. The best part is, you can use it for just about any dish. We like to dip it in balsamic or pesto. When we had our bakery, we used for our sandwiches in our boxed lunches. I love it for egg sandwiches or even burgers (veggie burgers, of course).

Start by putting 3/4 cup warm water in a mixing bowl with 2 tablespoons of yeast and 3 tablespoons of sugar. Let sit and ferment until the mixture starts to foam (about 10 minutes).

Add 2 more cups of water, 2 tablespoons of thyme leaves, and 1/2 cup olive oil. Next, add in 2 cups of wheat flour and 1 1/3 tablespoons of salt.

Using a dough hook, mix the dough gradually adding 4-5 cups of white flour. Flour should be added until the dough pulls away from the bowl. Once the enough flour has been mixed in, spray the bowl and dough with cooking spray and allow to raise for 30-45 minutes or until the dough doubles in size.

After the dough has raised, take it out of the bowl and split into two. Knead the dough for a few minutes then roll out into a rectangle about 9″ x 13″. Place on a baking sheet covered with parchment paper. Spray the dough again and allow it to raise for another 45 minutes.

Heat the oven to 425. Before putting the bread in the oven, use your fingers to poke the top of the bread creating dimples. Pour olive oil spreading it over the entire loaf, filling the dimples (this is what makes this bread so yummy so don’t be shy with the olive oil). Sprinkle with garlic salt and coarse sea salt. You can also top with other flavors such a cheese, olives, sun-dried tomatoes, whatever you want. Then bake for 15-20 minutes until the bread turns a golden brown.

Best Ever Focaccia Bread

Makes 2 loaves

3/4 cup warm water
2 tablespoons yeast
3 tablespoons sugar
2 cups water
2 tablespoons thyme leaves
1/2 cup olive oil
1 1/3 tablespoons salt
2 cups wheat flour
4-5 cups white flour
Olive oil
Garlic salt
Coarse sea salt

Combing 3/4 cup warm water, yeast and sugar in a mixing bowl and allow to sit until the mixture begins to get foamy. Add 2 cups water, thyme, olive oil, wheat flour and salt. Begin mixing using a dough hook. Continue to add white flour gradually until the dough comes together and pulls away from the bowl.

Remove the dough, spray the bowl and return the dough to the bowl to raise, spraying with cooking spray.

Once the dough has doubled in size (about 30-45 minutes), split dough into two balls. Roll each ball into a rectangle (about 9″ x 13″). Place on baking sheet lined with parchment paper. Spray and allow to double again in size.

Heat oven to 425. Before baking, dimple the bread with your fingers and cover with olive oil. Sprinkle with garlic salt and coarse sea salt and whatever else you want. Bake until golden brown (about 15-20 minutes).