Ingredients with Measurements:
- 4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1/2 cup olive oil
- 1/2 cup chopped fresh parsley
- 4 cloves garlic, minced
- Sea salt flakes, for topping
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, yeast, sugar, and salt. Mix on low speed to combine.
2. Add warm water and olive oil, and mix on low speed until a dough forms.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a large mixing bowl and cover with a clean kitchen towel. Let it rise in a warm, draft-free place for 1 hour, or until it doubles in size.
5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough into a rectangle shape.
7. In a small bowl, mix together chopped parsley and minced garlic. Spread the mixture evenly over the dough, pressing it gently into the surface.
8. Sprinkle sea salt flakes over the top of the dough.
9. Bake for 20-25 minutes, until the bread is golden brown and sounds hollow when tapped.
10. Let the bread cool for a few minutes on the baking sheet, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20-25 minutes
Total time: 1 hour 40 minutes
5. Temperature:
Preheat oven to 400°F (200°C).
Serving size:
Makes 1 large loaf, serves 8-10 people.
Nutritional information:
Calories: 307
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 38g
Fiber: 2g
Sugar: 1g
Protein: 6g
Sodium: 295mg
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- Instead of fresh parsley, you can use dried parsley flakes.
- You can use garlic powder instead of fresh garlic, but the flavor won't be as strong.
Variations:
- Add sliced cherry tomatoes and mozzarella cheese on top of the bread before baking for a Caprese-style focaccia.
- Mix in chopped olives or sun-dried tomatoes into the dough for added flavor.
- Sprinkle grated Parmesan cheese on top of the bread before baking.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- Use a sharp knife or pizza cutter to cut the bread into slices.
Storage instructions:
Store leftover focaccia bread in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the bread, wrap it in foil and bake in a 350°F (175°C) oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the bread on a wooden cutting board or platter, garnished with fresh parsley sprigs.
Garnishes:
Fresh parsley sprigs, sliced cherry tomatoes, grated Parmesan cheese.
Pairings:
Serve with a bowl of tomato soup or a green salad.
Suggested side dishes:
Roasted vegetables, grilled chicken, or a charcuterie board.
Troubleshooting advice:
- If your dough doesn't rise, it may be because your yeast is expired or the water was too hot.
- If your bread is too dense, it may be because you didn't knead the dough enough or let it rise for long enough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough.
Food history:
Focaccia bread originated in Italy and is a popular flatbread that is often topped with olive oil, herbs, and other ingredients.
Flavor profiles:
This parsley-garlic focaccia bread is savory, garlicky, and herbaceous.
Serving suggestions:
Serve warm or at room temperature as a side dish or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian