The Accidental Focaccia

One of my favourite breads to both make and eat is Focaccia bread.  Focaccia a rustic Italian bread that is a flatter than normal bread but higher than a pizza crust.  It  is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs and may be topped with onion, cheese and meat, or flavored with a number of vegetables.  Personally I prefer it without a lot of toppings and dipped in a sauce of olive oil and balsamic vinegar.  I made one completely by accident that really turned out to be one of the best Focaccia breads I have made.

A few weeks ago we wanted to film a video showing how our Bosch dough divider works to do small batches of dough in the large 6 qt. Bosch Universal Plus bowl.  I had decided to a do a simple small recipe of Whole wheat Pizza dough to do the demonstration.  After the Bosch machine performed its magic and we were finished filming the video, we didn't know what to do with the dough we had made.  It was too early in the day to make pizza (although some of my family would tell you it is never too early for pizza)  so it was suggested to make a focaccia out of the dough.  I pressed the dough out onto a parchment covered cookie sheet and dimpled it with my fingers, brushed olive oil all over it and sprinkled it with coarse salt.  I also added some oregano and basil on the top.  I really didn't think it would turn out so I didn't want to waste anymore toppings on it.  We let it rise about 20 min. in a warm oven, until it was 2 inches high and then turned the oven up to 400 degrees F. to bake it for 20 to 25 min.  While it was baking, I was kind of kicking myself for not dividing into two before the rising, as I didn't think it would bake in the middle.  Boy was I wrong!!  When I took it out and let it cool, and broke off a hunk for tasting, I was really surprised with the great taste, texture and chew of this bread.  The BEST Focaccia ever!!!  It was so good I thought I would share the recipe with you along with some great ideas for topping your focaccia breads.  We made this in the Bosch Universal Plus but this recipe could also be made in the Slicer/Shredder Attachment withthe Mini dough hook or in a Compact Bosch Mixer.     

Here is the video us doing the focaccia dough.

Printable Whole Wheat Focaccia Bread

Whole Wheat Pizza Dough/Focaccia Bread

2 1/4 cups of warm water
3 Tbsp. Olive oil
4 tsp. Saf yeast
2 tsp. honey
1 1/2 tsp. salt
3 tsp. Italian seasoning (basil , oregano)
3 cups of fresh milled whole wheat flour
3 cups unbleached all-purpose flour (You can use a little less of this and more of the whole wheat flour if you wish)

Put the first 7 ingredients in the Bosch Universal Plus Bowl in the order listed above.  Turn on speed #2 and mix for one minute.  Gradually add the unbleached white flour ( until the bowl is cleaning the dough from the sides)   Knead on speed #2 for 5 min.  Turn the Bosch off and let the dough rest in the covered bowl for 30 min. Divide dough and roll out crusts, add sauce and topping and bake at 425 degrees F. for 12 to 18 min.  For Focaccia bread, flatten onto a greased cookie sheet, and let rise in a warm place until 2 inches higher.  Dimple the bread and brush with olive oil and sprinkle with coarse salt.  Add topping it you wish and bake for 20 to 25 min. at 400 degrees F. 

Topping Your Focaccia Bread

It’s easy to top focaccia.  When your bread is ready to go in the oven,  add your toppings except for the cheese.  Here is how:

1. Let the bread rise according to directions.  Dimple the bread. ( I just press down with my fingers all over the surface)
2. Add the toppings.  Unless you want to make a pizza, keep them light.  A quarter inch of toppings or less will do.  Do not add the cheese at this time.
   
3. Brush the focaccia and toppings with the herb and olive oil mixture.
4. Bake the focaccia.
5. Just before the focaccia is done, sprinkle it with the desired cheese and put it back into the oven for the cheese to melt.
   
6. Serve the focaccia hot.

Toppings will increase bake times.  With a thin layer of toppings, you will only need to add two or three minutes.  It takes about two minutes for a sprinkling of cheese to melt. 

For a tomato and parmesan focaccia:

1. Thinly slice three medium tomatoes.  Spread those slices evenly across the focaccia when it is ready to go in the oven. 
2. Brush the focaccia and tomatoes with the herb and oil mixture.  
3. Sprinkle a tablespoon of basil over the tomatoes and bake. 
4. Just before the baking is complete, remove the focaccia from the oven and sprinkle it with parmesan. 
    
5. Return the focaccia to the oven to finish baking and to let the cheese melt.

For a new potato and onion focaccia:

1. Thinly slice three small red potatoes.  Thinly slice one-half of a sweet onion.   Spread the tomato and onion slices evenly across the focaccia when it is ready to go in the oven. 
2. Brush the focaccia and toppings with the herb and oil mixture. 
3. Sprinkle a tablespoon of rosemary (optional) over the tomatoes and bake. 
4. Just before the baking is complete, remove the focaccia from the oven and sprinkle it with parmesan. 
   
5. Return the focaccia to the oven to finish baking and to let the cheese melt.

For a roasted garlic, spinach and parmesan focaccia:

1. Spread fresh spinach leaves thinly but evenly across the focaccia when it is ready to go in the oven.  Chop two large cloves of garlic and spread them on the spinach.
2. Brush the focaccia and toppings with the herb and oil mixture. 
3. Bake as directed. 
4. Just before the baking is complete, remove the focaccia from the oven and sprinkle it with parmesan. 
   
5. Return the focaccia to the oven to finish baking and to let the cheese melt.