Focaccia Bread

Baking bread is a science, of which I am failing. I have been trying to replicate bakery level Scali bread since I started this blog. I have made 3 attempts, the last 2 times using the King Arthur recipe from their website, but I have not come close to mastering it. The bread is perfectly fine to eat....and trust me, I have. I just won't blog about Scali bread that does not look or taste like Scali bread. I am not giving up, mind you. I will try again come fall, but when I caught this recipe on Tracey's Culinary Adventures, I had to try it. Very simple, the bread was delicious, just like Focaccia should taste like. Just remember, Focaccia does not hold long, meaning it should be made and eaten on the same day, but this recipe is so easy and fool proof, that you won't have a problem making it or haven it all eaten.
Adapted: No Fuss Focaccia from King Arthur Flour

(printable recipe)

1 1/2 cups warm water
3 tablespoons extra virgin olive oil (plus extra for drizzling)
1 1/4 teaspoons salt
3 1/2 cups (14 3/4 oz) all-purpose flour
1 tablespoon instant yeast
Fresh Rosemary

Spray a 13 x 9 pan with cooking spray then drizzle 1 to 2 tablespoons of extra virgin olive oil over the bottom of the pan.
Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 1 minute. The dough will be smooth, elastic and sticky.

Transfer the dough to the prepared baking pan. With oil or water on the tip of your fingers (don't use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners. Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.

While the dough rises, preheat oven to 375 F.

Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky). Drizzle the dough lightly with olive oil and sprinkle it with the your choice of

Bake for 35-40 minutes, or until the bread is golden brown. Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy). Serve warm or at room temperature.

once dough rises use olive oil on finger to make indentations

Just out of the oven

Serve with favorite flavored olive oil


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