Focaccia is a flat round Italian bread. Focaccia dough is similar in style and texture to a pizza dough , consisting of high-gluten flour, oil, water, salt and yeast. I like to think focaccia as being a mini pizza of sorts. To give you an insight on the process of making focaccia dough, please refer to my pizza dough recipe. It is normally rolled out or pressed by the palm of one’s hand into a thick layer of dough. Bakers will often puncture the bread with a knife to relieve bubbling on the surface of the bread. It is usually seasoned with olive oil and salt, and sometimes herbs. There is a variety of toppings to choose from. Some people have a preference for onions,mushrooms, or olives. Others may be more partial towards tomatoes,spinach, or any other vegetables. I topped my focaccia with garlic to give it a garlic bread semblance. I partially used whole wheat flour as well. Although I didn’t sprinkle my focaccia bread with Parmesan cheese, or any other cheese for that matter, that option is to the open. Focaccia can be used in many different ways to many meals. It can be served as a base for a pizza or as a sandwich bread. Focaccias are widely available at pizzerias, restaurants, and bakeries. For this recipe, you will need:
- Pizza Dough
- 4 tablespoons of olive oil
- 4 tablespoons of minced garlic.
- 4 teaspoons of dried parsley
- 2 teaspoons of dried thyme
- 2 teaspoons of dried rosemary
- Salt and pepper for taste
Follow the instructions on my pizza dough recipe. Divide dough into 4 parts. Roll and flatten each disk out by 9 inches round. Make shallow indentations all over the dough with your fingertips. Allow it to rise for 15-20 minutes. Preheat oven to 400 degrees. Brush each disk with olive oil. Top with garlic. Sprinkle with herbs. Season with salt and pepper. Bake for 15 minutes or until bottom is browned.