In early June, my son and I made garlic, rosemary and thyme flavored focaccia bread. My family loved it so much, so we made it several times over the summer. The other night, I made delicious soup for dinner and my son and I decided to serve focaccia bread with it. This time we decided to try a new recipe. We found a good one that uses basil, a herb that we love which abundantly grows in our garden. It also uses whole wheat flour instead of all-purpose flour. The recipe yields two 9X13-inch focaccia bread, one of which we had with the soup while the other one was used to make sandwiches. Although I enjoy the focaccia bread with the soup and as a sandwich, dipping them in olive oil-balsamic vinegar mixture is still my favorite way to eat it. Yummy!
Cooking Tips for Perfect Focaccia
Getting the texture just right is key when making focaccia. One important tip is to ensure your water is at the right temperature when mixing your dough. Aim for around 110 degrees Fahrenheit, which is warm enough to activate the yeast without killing it. After mixing, allow the dough to rise in a warm, draft-free area. If your kitchen is a bit cooler, you can place the dough in the oven with just the light on. This creates a cozy environment for the yeast to work its magic. When it comes to shaping the dough in the baking pan, don’t be afraid to use your fingers to create dimples. These not only give the focaccia that signature look but also help hold onto the olive oil and toppings. Lastly, let the focaccia rest for a few minutes after baking before slicing. This allows the steam to settle, ensuring every bite is soft and fluffy.
Storage Instructions and Variations
If you find yourself with leftover focaccia, storing it properly is essential to keep it fresh. Wrap the bread tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. It will stay fresh for about two to three days at room temperature. For longer storage, slice the bread and freeze the pieces. Just make sure to separate them with parchment paper to prevent sticking. When you’re ready to enjoy it again, simply thaw at room temperature or reheat in the oven for a few minutes. As for variations, consider adding different herbs or toppings to customize your focaccia. Sun-dried tomatoes, olives, or even cheese can enhance the flavor. You might also try infusing the olive oil with garlic or chili flakes for an extra kick. Each variation can bring a new twist to this classic bread.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Using all-purpose flour will change the texture and flavor of the focaccia, but it can still work. If you go this route, you might want to reduce the amount of water since all-purpose flour absorbs less.
What can I use instead of fresh basil?
If you don’t have fresh basil, dried basil can work in a pinch. Just use about one teaspoon of dried basil for every tablespoon of fresh, since dried herbs are more concentrated.
How should I store leftover focaccia?
Let the focaccia cool completely, then wrap it tightly in plastic wrap or foil. Store it at room temperature for up to two days or in the fridge for up to a week.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it after the first rise. Just make sure to let it come back to room temperature before shaping and baking.
What are some good toppings for focaccia?
You can get creative with toppings like cherry tomatoes, olives, or even cheese. Just remember to sprinkle them on before baking for maximum flavor.
Whole Wheat Basil Focaccia Bread
Ingredients
- 2 cups warm water
- 1 1/2 tsp dry active yeast
- 1/2 tsp honey
- 4 cups whole wheat flour
- 3 tbsp olive oil
- 1 tsp salt
Basil-olive oil mixture:
- 2 tbsp chopped fresh basil
- 5 tbsp olive oil
- ¼ tsp red chili powder or paprika
Instructions
- In a small saucepan, combine ingredients for basil-olive oil. Place pan over low heat for 5 minutes. Set aside.
- In a large bowl, combine warm water, yeast and honey. Let sit for 5-10 minutes until frothy.
- In a large separate bowl, combine 2 cups flour, oil and salt. Mix together, then add ½ of the yeast solution and stir again.
- Add 1 cup flour and remaining yeast mixture and stir.
- Stir in the remaining cup of flour. Once the dough comes together, transfer to a floured surface and knead the dough until smooth, elastic, soft and slightly sticky.
- Transfer dough to a large oiled bowl, cover with a warm, damp kitchen towel and let rise for 1 ½ to 2 hours.
- Preheat oven to 400 degrees F. Grease two 9X13 inch baking pans.
- Cut dough in half. Transfer each half the dough to a prepared pan then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with ½ of the basil-olive oil mixture. Cover with kitchen towel and let rise for another 30 minutes.
- After half an hour, remove towels from the two pans and then sprinkle a dash of salt over the dough. Bake for 20-30 minutes or until golden brown. Transfer focaccia bread to a wire rack and let cool.
- Slice the basil focaccia when warm or cooled down and serve immediately.
Notes
Nutrition
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