Better than Garlic Bread Focaccia

Adapted by Michelle from here


Even if it's not very traditional, I assure you that it's delicious. My rendition has dried herbs and chopped garlic in the dough and is topped with a savory crust of cheese and garlic salt. This is better than most garlic breads I've ever had and is delicious with soup. It would also make an excellent sandwich bread if baked in an 8x8 pan, cut into 4x4 pieces and split.

Ingredients

Yeast Proofing

• 1/2 c. warm water (100F ~ 110F)
• 1 tsp. sugar
• 1 packet dry active yeast (not instant)

Wet Ingredients

• 1/2 c. water
• 2 garlic cloves, finely minced
• 1 tbsp. olive oil

Dry Ingredients

• 2 1/2 c. all purpose flour
• 1 1/2 tbsp. dried basil
• 1 1/2 tbsp. dried oregano
• 1 tbsp. grated parmesan cheese

Topping

• 2 tbsp. grated parmesan
• 1 tsp. garlic salt
• Olive oil

Proofing the yeast:
In your work bowl, dissolve the sugar in the warm water and sprinkle your dry yeast over it. Mix well and let sit for 10 ~ 15 minutes. If the mixture is frothy and smells yeasty, congratulations! Your yeast is alive and ready for the next step!

Mix together your dry ingredients in a separate work bowl.

Making the dough:
Add your wet ingredients into the yeast mixture: the water, garlic and olive oil. Begin to incorporate your dry ingredients.

If you're using a stand mixer, mix in about 1 cup of the dry ingredients at low speed. You could use your paddle attachment but keep in mind you're going to have to switch to a hook for the dough kneading anyhow. Once the first cup or so is well incorporated, continue to add about 1/4 c. of the dry ingredients at a time until the dough comes together into a ball. Once the dough comes together, knead using the dough hook for about 3 to 4 minutes until smooth and elastic. Once this has been achieved, form the dough into a ball and place in a greased work bowl (your mixer bowl works fine), cover and set in a warm place to rise for 30 minutes.

If you're doing this by hand, use a wooden spoon to mix in 1 cup of the dry ingredients to form a wet batter. After it forms a batter, gradually add the rest of the dry ingredients in 1/4 c. additions. It will get increasingly difficult as you reach the end. Once it forms a dough that can hold together, knead on a floured board until smooth and elastic. (And/or until your arms fall off, whichever comes first.) Form the kneaded dough into a ball and placed into a greased work bowl. Cover and set in a warm place to rise for 30 minutes.

Forming and proofing the dough:

Place an empty pan in the lowest rack of your COLD OVEN. Do not turn the oven on. You will proof the bread in a warm, moist environment provided by the boiling water. In the meantime, boil water.

Grease an 8x8 or 11x13 pan.

After the dough has risen, turn the risen dough out into the greased baking pan of your choice. There's no need to punch it down because you will punch it down as you form it to the pan. If it very elastic and doesn't want to get into the corners, don't worry. It will rise a second time.

Place your formed dough on the higher rack in your COLD oven. Fill the pan below it with boiling water. Close the oven and let your bread proof in this environment for 30 minutes.

Topping and baking the bread:

After 30 minutes, remove the bread pan from your oven. Discard your pan of hot water; you no longer need it. Preheat the oven to 450F.

Dimple the top of your dough lightly with your fingers. sprinkle the top evenly with the grated cheese and garlic salt. Drizzle the top of the dough with olive oil.

Bake the foccacia for 15 minutes at 450F. Remove from oven when golden brown and delicious. Cool in pan for 5 minutes and then remove to a cooling rack for 10 minutes. Slice and enjoy.