Imagine you walking into a pot luck and you present your homemade focaccia bread to your guests. You better clear up your calendar because you are going to start getting tons of invites to pot luck dinners! Trust me, this recipe is a crowd pleaser.
This bread recipe is simple and delicious. One of my favourite things about recipes is how you can customize it to the season and what your guests like. I have made this focaccia bread topped with rosemary from a local organic farm and roma tomatoes right from our backyard garden. But you can put ANY vegetables on this. Just top of mind, it would taste really good with thinly sliced zucchinis, squashes, caramelized onions, sun dried tomatoes….the list of toppings are endless. If you are ever stuck on topping ideas, think of the toppings you like on a pizza and it will work on the focaccia bread too.
For the dough:
- 1 tablespoon of raw honey (if you don’t have raw honey, regular honey or sugar will do)
- 1 packet of active dry yeast (which equals out to 2 1/4 tsp of yeast)
- 1 1/2 cup warm water (make sure it is not too hot as it will kill the yeast)
- 1 tsp salt
- 2 1/2 cups white flour
- 2 tablespoons oregano infused olive oil (if you don’t have this, you can used any infused olive oil or regular olive oil)
For the toppings: (In this recipe I used tomatoes and rosemary, but you can put any veggies you like)
- 5 roma tomatoes thinly sliced
- 3 sprigs of fresh rosemary, pulled off from the stalks
- extra oregano oil (or regular oil) to brush the top of the focaccia bread
– In a small bowl, mix together honey, yeast and warm water. Let sit for 10 minutes until the mixture starts bubbling. Tip: if your mixture does not bubble after 10 minutes, it is likely that your yeast is expired or the water used was too hot.
– In a separate large bowl, mix salt, flour and oregano infused olive oil together. Pour the yeast mixture on top and mix until a dough ball comes together.
– Once the dough ball is formed, lightly oil the bottom of the bowl and cover the dough and allow it to rise for 1 hour in a warm spot
– Preheat oven to 400 F
– After the dough have risen for 1 hour, stretch out the dough into a baking pan and push your fingers to create dimples all throughout the bread. Cover and let rise again for an additional 30 minutes in a warm area
– Uncover the dough and top with thinly sliced tomatoes and rosemary sprigs. Drizzle with oregano oil and bake in a 400 F oven for 15 minutes or until the top become golden brown.
– Remove from oven and let cool for 10 minutes. Cut into squares and enjoy!
As always, if you try this recipe, please post a picture on Instagram, Facebook or Twitter and tag me. I love seeing you guys try out my recipes.