BBA #13 - Focaccia

I have to say, I wasn't sure it would be possible to love a bread more than I loved the challah. But, ladies and gentlemen, focaccia has done it! This bread was beyond amazing and was a huge hit at work as well.

Now, this is definitely an enriched bread, but it's the kind I like. We're not talking sugars and eggs, we're talking olive oil and herbs. Specifically, herbed olive oil - which is easily made by warming up some oil with your choice of herbs. I used mostly Italian herbs, plus cayenne.

Meanwhile, you get to mix up the dough. This is a very wet dough, no kneading required. Just stirring. The dough is turned onto a floured board and gently folded in thirds much like the ciabatta.


After the folding process, some oil is spread on a pan. The dough is placed atop, and topped with some of that lovely herbed oil. Then comes the fun part. Using your finger tips, you poke the dough gently to spread it out over the pan.

Look at those bubbles!

Now comes the hard part - overnight refrigeration. Heartbreaking, I know, but worth it for the flavor.

The next day, more oil is applied, more finger poking commences and then comes the moment when you bake it. You can add toppings and everything!

Now, I have to say - if you are going to eat this straight out of the oven, no toppings are needed. The next day or so, they're okay. And since this makes so very much focaccia, I topped half of mine and left the other half plain. Delicioso!

Next time I make this, I think I will either omit or cut down on the oil beneath the bread, as I find I like a crispier crust. But overall? Not much else to change - this is a winner!