Focaccia is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called “pizza bianca”. Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular or square shape.
Similar to the chewy texture of a deep-dish pizza crust, focaccia can be enjoyed and seasoned any way you’d like.
The focaccia is definitely best served the day it’s made. However, you can freeze any leftover focaccia. Wrap it tightly in plastic wrap, then in foil. Keep in the the freezer for about a month.
2¼ teaspoon Active dry yeast
1 tablespoon Sugar
¼ cup Lukewarm water
3 cups All purpose flour
1½ teaspoon Salt
3 tablespoon Olive oil
2 tablespoon Italian Herb Seasoning
¾ cup Warm Water
2 tablespoon All purpose flour – to finish the dough
1 teaspoon Dried Rosemary
¼ teaspoon Sea salt
1 teaspoon Coarsely crushed black peppercorns
2 tablespoons Olive oil
There are endless possibilities to flavor this bread. Some tested and tried ones are:
Basil and crushed garlic
Red bell peppers and olives
Sun-dried tomatoes and onions
Basil and cherry tomatoes
Garlic herb seasoning are few of my favorites.
For Instructions and more details & tips, see: https://www.ruchiskitchen.com/focaccia-bread-recipe.