The salty, springy bread that looks like the surface of a distant planet. Take us there.
LOVE this recipe. My go to focaccia. I typically let it rise as long as possible per proof and it turns out wonderfully.I've made this several times over the past two months, and I absolutely love it. This recipe was the first time I ever made homemade bread and it's been a hit with my partner and friends.
I make the dough in the evening, then let it sit in the fridge overnight so I can pull it out and bake it in the morning. The first time I made this, it stuck to the pan so badly I couldn't eat half of it despite all attempts to dislodge it from the pan. Since then, I've made it with parchment paper lining the bottom of the pan, and it's turned out beautifully every time and I can pull it right out. I top mine with fresh rosemary and salt before baking. Additionally, beware of overmixing - I've had to trash at least one batch of dough because it became too tough, but now I know that once the dough has absorbed the water and yeast, I let it knead for just a bit more so that the dough is sticky and elastic, and looks like batter like the recipe says, but I stop the moment I see the dough start pulling away from the sides of the stand mixer. I would recommend this to absolutely everyone!I love, love, LOVE this recipe!!! My family are focaccia people and they absolutely loved when I made this recipe for them. Will continue to make this for them for years to come!Made the best bread ever with this recipe! I don’t have that much experience with baking breads but this recipe was easy to follow, and, though time consuming, simple to do. I had to adjust my oven temperature to 200C halfway as the tops looked close to burning but otherwise perfect! Would 100% make this again.This is a great recipe! The bread has a beautifully crunchy crust and a tender chewy bite. It is important to use bread flour and high-quality olive oil. I added about 1 tsp. of fresh rosemary to dough and then more on top before baking. I recommend using parchment paper to line the baking sheet. The only complaint I have is that I think 2 tablespoons of salt is too much. It was salty tasting. When I make it again I will use half the salt and see if it is better. Other than that, I think it is a great recipe for great focaccia!SO GOOD! Baked for 27 min at 440 degrees. I even bought a new OXO nonstick half-sheet tray for this-- it did not stick at all! The greased plastic wrap was a little tricky but to my surprise, came off clean. I topped it 3 different ways for different guests: sea salt, castelvetrano olives, and caramelized shallot tomato paste . Made for a birthday party and the entire tray was gone in minutes. Obsessed!Wow! Wow wow wow. So incredible. I unfortunately had no bread flour so used AP + a bit of a whole wheat. I ended up needing to add a LOT more flour to compensate for the lack of bread flour, but it still came out absolutely incredible. Can't wait to make it again!Awesome! I made half the recipe in a 9x13 jelly roll pan/rimmed cookie sheet. The dough doubled in size overnight on the bottom shelf of my refrigerator. I sprinkled cracked black pepper and chopped fresh rosemary over the dough before sprinkling with olive oil and dimpling prior to baking. I scattered a generous amount of kosher salt over top before baking at 450 degrees for 25 mins. The result was crunchy, chewy and ever so tasty. This is a 'keeper' recipe and I'll experiment with other herbs. Thank you Bon Appetit!I decided to try this after making the no-knead focaccia a few times, and it's safe to say this is my go-to focaccia recipe now. The bread flour makes it chewier, which I really liked, and kneading helped develop the gluten more and emphasize that. I have a stand mixer, which made this really easy. Just make sure you have space in your fridge to chill the dough overnight!Veeery yummy and pretty easy to make on the regular if you have a stand mixer! It was crunchy on the outside and fluffy/airy on the inside! It really pays off to use a very high quality olive oil. I usually make this in a standard non-stick baking sheet and it comes out super easily; But recently I made it in an old aluminum cake pan and it was completely stuck. Kinda freaked out at first but it came out in one piece with the help of a spatula.This recipe is 100% worth the effort!! I accidentally used instant yeast instead of active yeast but it came out perfect. As well as the oil and salt I also covered the focaccia with a mixture of garlic and rosemary. I highly recommend making this :)This was the first time I made Focaccia ever. It was so easy and everything was smooth sailing. It rose so much omg, my baking sheet pan was so full. I made some garlic, rosemary and thyme oil and put that onto before putting it in the oven. It smells amazing and worked out wonderfully. This is an amazing recipe and will be using this from now on. :)Like many others, this was my first time making focaccia and it was wonderful! Followed recipe to the letter and it didn't let me down. Even the warning about it being difficult to get out of the pan! Yes, it was really 'stuck'. I did have the correct pan, so don't know why it was so stuck, but it was. I wonder if you would still get the crust if you used a layer of parchment. any suggestions?A great recipe for the first time bread baker! My Focaccia came out great and was widely enjoyed by my roommates!Best focaccia ever! My first time making focaccia ever and Claire came through with this recipe- I love BA! So moist and the crumb is amazing, not to mention tastes so good and the flaky sea salt really puts it over the edge.
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