Hairy Bikers Focaccia, made with flour, yeast, olive oil, and rosemary, serves six preparation and rising take about 2 hours, baking 20 minutes. Flavorful, Italian-inspired bread.
More Hairy Bikers Recipe:
đ Why You’ll Love This Focaccia Recipe:
- Simple Ingredients: Uses basic pantry staples like flour, yeast, olive oil, and rosemary.
- Easy to Make: Straightforward steps, suitable for beginners in baking.
- Customizable: Easily adaptable with various toppings like olives, sun-dried tomatoes, or different herbs.
- Deliciously Flavorful: Olive oil and rosemary give it a rich, aromatic taste.
- Perfect Texture: Crispy on the outside, soft and airy inside.
- Great for Sharing: Ideal for gatherings, potlucks, or family dinners.
â What Is Hairy Bikers Focaccia Recipe?
Hairy Bikers Focaccia is a savory Italian bread made with flour, yeast, olive oil, and rosemary. It’s known for its crisp crust, soft interior, and rich flavor, making it a popular choice for various meals and occasions.
đŻ Hairy Bikers Focaccia Ingredients
- 1 1/3 cup warm water (about 110°F)
- 2 teaspoons sugar or honey
- 1 (0.25 ounce) package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons flaky sea salt, plus extra for sprinkling
- 2 sprigs fresh rosemary
đ„§ How To Make Hairy Bikers Focaccia
- You can use a thermometer to make sure the water is about 110°F warm. Put the sugar and water in the bowl of a stand mixer with the dough hook, and stir them together. Add the yeast to the water and mix it in.
- Stir the yeast and water together for a short time. After that, leave it alone for 5 to 10 minutes until the yeast starts to foam.
- Slowly add the flour, olive oil, and salt while the mixer is on low speed. Turn up the speed to medium-low, and keep mixing the dough for five minutes. The dough should not stick to the sides of the bowl. If it does, add an extra 1/4 cup of flour while mixing.
- Grab the dough from the bowl and roll it into a ball with your hands. Put the dough ball back in the bowl and cover it with a wet towel.
- Grease the bowl or a different bowl with cooking spray or olive oil. Let the dough rise in a warm place (I put mine by a sunny window) for 45 to 60 minutes, or until it’s almost twice as big.
- Place the floured dough on a work surface and roll it out into a big circle or rectangle. Do this until the dough is about 1/2 inch thick. After 20 minutes, cover the dough again with the wet towel and let it rise some more.
- Warm the oven up to 400°F. Place the dough on a big baking sheet lined with parchment paper or press it into a 9-by-13-inch baking dish. Deep holes (all the way down to the baking sheet!) should be made with your fingers all over the dough’s surface.
- Spread a tablespoon or two of olive oil out over the dough, then sprinkle the fresh rosemary leaves and sea salt all over the top.
- Put the dough in the oven for 20 minutes, or until it turns a little brown and is fully cooked.
- When you take it out of the oven, you can add a little more olive oil if you like. Cut it up and serve it warm.
đ Recipe Tips:
- Dough Consistency: The dough should be soft and slightly sticky. If it’s too sticky, add a little more flour, but be cautious not to add too much as it can make the bread dense.
- Kneading: Kneading is key. If you’re doing it by hand, knead for about 10 minutes until the dough is smooth and elastic.
- Rising Time: Ensure the dough has enough time to rise. This may take longer in colder environments. A properly risen dough will be almost double in size and airy.
- Dimpling Technique: When creating dimples in the dough, go all the way down to the sheet. This creates the characteristic pockets and helps the olive oil and seasonings seep in.
- Olive Oil Quality: Use good quality extra virgin olive oil for flavor. It makes a significant difference in the taste.
- Fresh Rosemary: Fresh rosemary is preferred over dried for a more potent and fresh flavor.
đ„ What To Serve Focaccia?
Serve focaccia with dipping oils, cheese, cured meats, soups, salads, or as a sandwich bread it’s versatile, complementing a wide range of dishes from appetizers to main courses.
đ How To Store Leftovers Focaccia?
- Room Temperature: Wrap leftovers focaccia in plastic wrap or aluminum foil, store at room temperature for up to 2 days.
- Freezing: Slice leftovers focaccia wrap individually freeze in airtight bags for up to 3 months. Defrost and reheat before serving.
đ„” How To Reheat Leftovers Focaccia?
- Oven Method: Preheat oven to 350°F (175°C) place leftovers focaccia on baking sheet, heat for 5-10 minutes until warm.
- Microwave Method: Put leftovers focaccia on microwave-safe plate, heat on high for 20-30 seconds. Check and heat more if needed.
FAQ’S
What’s the difference between focaccia and pizza?
Focaccia is thicker, with a focus on its olive oil-rich crust, while pizza has a thinner crust with more emphasis on toppings, especially cheese and tomato sauce.
How do you know when focaccia is done?
The top and bottom should be a golden brown color, and when you tap it, it should have a hollow sound.
Why is my focaccia dry or dense?
Overworking the dough, not enough hydration, or insufficient rising time can lead to dry or dense focaccia. Ensure proper hydration and give enough time for rising.
What are common toppings for focaccia?
Rosemary, sea salt, olives, cherry tomatoes, caramelized onions, and garlic are popular toppings.
Can focaccia dough be made in advance?
It is possible to refrigerate the dough in order to achieve gradual fermentation, which can result in an enhanced flavor.
Try More Hairy Bikers Recipe:
Hairy Bikers Focaccia Nutrition Fact
Serving Size: 1/6 of pie
- Calories: 280
- Total Fat: 27g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 460mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 23g
- Vitamin D: 0%
- Calcium: 2%
- Iron: 20%
- Potassium: 10%
Hairy Bikers Focaccia
Description
Hairy Bikers Focaccia, made with flour, yeast, olive oil, and rosemary, serves six preparation and rising take about 2 hours, baking 20 minutes. Flavorful, Italian-inspired bread.
Ingredients
Instructions
- You can use a thermometer to make sure the water is about 110°F warm. Put the sugar and water in the bowl of a stand mixer with the dough hook, and stir them together. Add the yeast to the water and mix it in.
- Stir the yeast and water together for a short time. After that, leave it alone for 5 to 10 minutes until the yeast starts to foam.
- Slowly add the flour, olive oil, and salt while the mixer is on low speed. Turn up the speed to medium-low, and keep mixing the dough for five minutes. The dough should not stick to the sides of the bowl. If it does, add an extra 1/4 cup of flour while mixing.
- Grab the dough from the bowl and roll it into a ball with your hands. Put the dough ball back in the bowl and cover it with a wet towel.
- Grease the bowl or a different bowl with cooking spray or olive oil. Let the dough rise in a warm place (I put mine by a sunny window) for 45 to 60 minutes, or until it’s almost twice as big.
- Place the floured dough on a work surface and roll it out into a big circle or rectangle. Do this until the dough is about 1/2 inch thick. After 20 minutes, cover the dough again with the wet towel and let it rise some more.
- Warm the oven up to 400°F. Place the dough on a big baking sheet lined with parchment paper or press it into a 9-by-13-inch baking dish. Deep holes (all the way down to the baking sheet!) should be made with your fingers all over the dough’s surface.
- Spread a tablespoon or two of olive oil out over the dough, then sprinkle the fresh rosemary leaves and sea salt all over the top.
- Put the dough in the oven for 20 minutes, or until it turns a little brown and is fully cooked.
- When you take it out of the oven, you can add a little more olive oil if you like. Cut it up and serve it warm.
Notes
- Dough Consistency: The dough should be soft and slightly sticky. If it’s too sticky, add a little more flour, but be cautious not to add too much as it can make the bread dense.
- Kneading: Kneading is key. If you’re doing it by hand, knead for about 10 minutes until the dough is smooth and elastic.
- Rising Time: Ensure the dough has enough time to rise. This may take longer in colder environments. A properly risen dough will be almost double in size and airy.
- Dimpling Technique: When creating dimples in the dough, go all the way down to the sheet. This creates the characteristic pockets and helps the olive oil and seasonings seep in.
- Olive Oil Quality: Use good quality extra virgin olive oil for flavor. It makes a significant difference in the taste.
- Fresh Rosemary: Fresh rosemary is preferred over dried for a more potent and fresh flavor.
Hairy Bikers Focaccia