Easy Garlic Focaccia Bread is so simple and is the perfect partner for soup or pasta!
So, September has arrived. I’m absolutely smiling from ear to ear. That means fall is closer than ever…pumpkin everything is ’bout to be all over the place and cooler weather is on its way. I almost bought a pumpkin today, but I decided to wait a few more days 😉
Fall means more time for cooking up a storm in the kitchen making easy soups and delicious pasta dishes. Since you’ll be in the kitchen anyway, why not make focaccia bread? I’m serious you guys, this bread is ideal for any baker who may or may not be frightened by a little active dry yeast. This is totally doable and is a great way to fill the bread basket. One of the reasons I love it is that it bakes up quickly and you can cut it soon after it comes out from the oven. Wrap any leftovers and freeze for a busy night. The process is straight forward – mix together a few simple ingredients, patiently wait for the dough to rise and pretty soon your kitchen will smell amazing. There’s nothing like the smell of freshly baked bread!
- 1¼ cup WARM WATER
- 2½ teaspoon ACTIVE DRY YEAST
- 2 Tablespoons OLIVE OIL
- 3¼ cups FLOUR (+ ¼ cup, if needed)
- 1½ teaspoons SALT
- 1 teaspoon GARLIC POWDER or GRANULATED GARLIC
- ½ teaspoon ITALIAN SEASONING
- ¼ cup OLIVE OIL
- COARSE SALT
- Stir together warm water and yeast. Let stand for 5 minutes.
- In the bowl of your stand mixer*, combine 3¼ cups flour, 1½ teaspoon salt, garlic powder and Italian seasoning. Add 2 Tablespoons olive oil and yeast/water mixture. Stir together and knead with dough hook for about 5 minutes. (If your dough is sticky to the touch, add up to ¼ cup of additional flour. Be sure to knead well after adding it.)
- Cover the bowl with a clean kitchen towel and let rise until doubled in size, about an hour.
- Line a rimmed baking sheet with parchment paper. Drizzle with 2 Tablespoons of olive oil. Turn dough out of the bowl and onto the baking sheet, then turn it over so that both sides are well oiled. Spread dough out in a rectangle shape using your fingers.
- Cover with plastic wrap and let rise 30-60 minutes.
- Preheat the oven to 450 degrees. Remove plastic wrap from dough gently use your finger tips to dimple the surface of the dough. Drizzle with remaining 2 Tablespoons olive oil and sprinkle with coarse salt. Bake 15 minutes or until golden brown.
Recipe Source: Slightly adapted from Good Cheap Eats