This medieval-inspired focaccia bread recipe, derived from King Arthur Flour's renowned collection, brings a taste of history into your modern kitchen. With its light, airy texture and golden, herb-studded surface, this bread is not just sustenance, but a symphony of flavors that will elevate your meals.
King Arthur Flour, a trusted name in baking since 1790, has crafted a recipe that marries the simplicity of traditional Italian focaccia with the consistency and quality that today's bakers expect. Let's embark on this delightful culinary journey, step by step.
Understanding Focaccia Bread
Focaccia, a flat oven-baked bread, originates from the Latin 'panis focus', meaning 'hearth bread'. It's a simple delight, with a soft and airy interior, and a surface often adorned with herbs, spices, or olive oil. Understanding its essence helps us appreciate its delightful character.
Focaccia is typically vegan and vegetarian-friendly, making it an inclusive addition to your sharing platters. Its versatility extends to breakfast, lunch, or dinner, earning it a worthy spot in your regular baking roster.
Ingredients and Equipment
This King Arthur Focaccia recipe uses simple, pantry-staple ingredients.Here's what you'll need: all-purpose or bread flour, yeast, salt, water, olive oil, and your choice of herbs. As for equipment, you'll require a large mixing bowl, a dough scraper, a baking sheet, and a dough whisk or an electric mixer.
King Arthur Flour offers high-quality ingredients, ensuring consistency in your baking. Using their measurements also means you can trust the recipe's success.
Making the Dough
The dough-making process involves several stages: creating the sponge, adding the flour and salt, kneading, and finally, letting the dough rise.
First, dissolve the yeast in warm water to create a 'sponge'. Add the flour and mix until it forms a shaggy mass. Let this rest for 15 minutes. Then, add salt and mix well. Kneading is subtle with focaccia - just turn the dough over a few times until it becomes smooth and elastic. Let it rise, covered, in a warm place for about an hour.
Shaping and Baking
Shaping focaccia is a breeze. Transfer the risen dough onto an oiled baking sheet, and with oiled hands, gently push and pat the dough into a rectangular shape, about 1/2 inch thick. Let it rise again for another 30-60 minutes.
Just before baking, dimple the dough's surface with your fingertips, creating little troughs for the olive oil to pool in. Drizzle with olive oil, sprinkle with herbs, and you're ready to bake. In a preheated 500°F (260°C) oven, bake for 15-20 minutes, or until the bread is golden brown.
Serving and Storage
Serve your focaccia warm or at room temperature, cut into squares or wedges. It's perfect with dips, as a side to soups or salads, or as a light lunch with your favorite toppings.
Store leftover focaccia at room temperature, wrapped tightly in plastic, for up to 3 days. For longer storage, freeze it in an airtight container for up to 3 months. Thaw and refresh in a 400°F (200°C) oven for 10 minutes.
Now that you've explored the King Arthur focaccia bread recipe, why not make it your own? Jazz it up with different herbs, crack some fresh pepper on top, or even create a 'focaccia pizza' with your favorite toppings. Happy baking!