This is my new favorite bread: crisp on the outside, yet fluffy on the inside; aromatic of herbs when toasted, and it makes a killer sandwich! This recipe, from King Arthur Flour’s blog, Flourish, makes the best focaccia I’ve ever had (although my memories of Florence, Italy have grown a little dim…) and is quite easy.
Focaccia is a yeasted flat bread that originated in Italy that can be made into sandwiches, topped like a pizza, or eaten straight-up. The bread is dimpled by the baker’s fingers prior to baking to prevent excessive bubbling, and the garnishes of oil and salt make pockets of tastiness in the small divets.
Using other recipes in the past, I’ve ended up with oily breads that fried in their own grease and burned on the bottom, as well as creations that could hardly pass as bread. I feel that King Arthur Flour achieved the right ratio of oil to other ingredients (there has been zero burning in the batches that I made so far).
The dough is endowed with a secret ingredient: herbs de Provence. This mixture of chervil, basil, rosemary, tarragon, marjoram, savory, thyme, and parsley is a non-optional component of the bread (in my opinion). We’re planning to buy herbs de Provence in bulk for this very reason!
A few of the ways that we’ve used focaccia this week:
- Hot sandwich #1: bacon, artichoke, roasted tomatoes, and mozzarella.
- Hot sandwich #2: buffalo chicken dip and avocado.
- As a breakfast sandwich: I spread hummus or pesto on each side and place an over-easy egg in-between.
Recipe: Herbed Focaccia
I don’t suggest any changes to the original recipe, besides the use of more pans to create a thinner focaccia, so please follow the links! I place a single batch of this recipe into a 12″ x 8″ pan and a round pan with a 12″ diameter.