Focaccia Is For You!

You can totally make this bread! We find that many people are hesitant to try yeast breads, and if that sounds familiar, focaccia bread is for you. The preparation is fairly simple and doesn't require complex kneading, rolling, or shaping. The final outcome is super impressive and delicious, and the variations are endless. Plain focaccia is a great accompaniment to a meal, whereas flavored (like this recipe) can be the meal (or most of it). Focaccia can be sliced and used as panini bread or as a base for Sicilian style pizza. If there is one bread you master how to make - this is it!

Apple & Cheddar Focaccia Bread
PREP TIME: 3 hours 30 minutes 
TOTAL TIME: 4 hours 
Servings: ~24 slices (21" X 15" sheet pan)

Ingredients
2 cups warm water (105 degrees- 115 degrees)
2 tsp dry yeast 
3 3/4 cups unbleached white flour 
1/2 cup semolina flour 
1/4 cup ground flax seeds 
2 tsp fine salt 
3 Tbsp olive oil + 1 tsp to oil bowl
3 oz grated sharp cheddar cheese 
3 small or 2 medium apples, sliced into thin slices  
1/4 tsp salt 
1/4 tsp cracked black pepper 
1 tsp dried oregano 

In a large bowl combine 2 cups warm water with dry yeast and stir to combine. Allow mixture to sit for 10 minutes, or until yeast has fully dissolved. Add flour, semolina flour, and ground flax seeds to the water and yeast mixture then mix until fully combined (the dough will be somewhat sticky). On a clean and well-floured surface, knead dough until a smooth ball is formed, about 8-10 minutes. If dough is sticky as you are kneading, add 1 Tbsp of flour at a time as needed. Place dough into lightly oiled bowl and cover with plastic wrap. Allow dough to rise at room temperate for 1 1/2 hours, or until doubled in size. Punch down the dough, then knead on a well-floured surface. Return dough to the bowl, cover with plastic wrap, and allow to rise for an additional 45 minutes or until doubled in size. 

Preheat oven to 425 degrees. Coat a sheet pan with 1 Tbsp olive oil then punch dough down for a second time. Place dough onto your prepared pan and using your  fingertips, lightly spread dough out until it fills about 3/4 of the pan. Allow dough to rest for 10 minutes then continue spreading dough with your fingertips until it hits all four edges of the pan. Drizzle remaining 2 Tbsp olive oil over the top of the dough then sprinkle evenly with shredded cheese, thin slices of apples, salt, pepper, and oregano. Allow dough to rise at room temperature for about 20-25 minutes. Place in preheated oven and cook for 25-30 minutes or until bread is golden brown. Remove from the oven, slice into desired shape (squares or triangles) and serve warm or at room temperature. Enjoy!

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Were we right, or what? This bread is so light and airy but super rich and decant from the generous olive oil with a perfectly crunchy outer crust. We love this fall variation with apples and cheddar but can't wait to try many more. Share your favorite creations, please!

Enjoy, 
​Jess and Cecelia 

Yum

In our Pantry:

Bob's Red Mill Semolina Pasta Flour, 24-ounce (Pack of 4)