Focaccia Bread with Tuscan Herb Olive Oil
Focaccia bread is an Italian staple that is enjoyed worldwide in countless forms. It is a common dipping bread for enjoying olive oil and balsamic or as a sandwich bread. This version uses the rich flavours of our Tuscan Herb Olive Oil paired with salty olives and sun-dried tomatoes for a true Mediterranean flourish!
Focaccia Bread with Tuscan Herb Olive Oil
Rated 5.0 stars by 2 users
Category
Breads
Cuisine
Italian
Servings
8
Prep Time
2 hours 5 minutes
Cook Time
35 minutes
Ingredients
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2 ½ Cups all-purpose flour
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1 ½ Cups water, warmed to 115°F
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2 Tsp. Sea salt
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½ Cup Tuscan Herb Olive Oil, divided
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1 Tsp. Yeast
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Kalamata olives, to taste
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Sun-dried tomatoes, to taste
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Maldon Flaked Sea Salt, to taste
Directions
Activate the yeast by adding it to the warm water and letting it sit for a few minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add ¼ cup of the Tuscan Herb Olive Oil and activated yeast water to the flour mixture. Mix until just combined, without kneading. Cover the bowl and let the dough rest for 45 minutes.
After resting, wet your hands to prevent sticking. Fold the dough onto itself several times, turning the bowl 90 degrees each time. Repeat this process 10-12 times. Cover and let it rest for another 45 minutes.
Coat the bottom of a 9-inch cast iron pan with 3 Tbsp. Tuscan Herb Olive Oil. Place dough in the oiled pan and spread it out. Cover and let it rest for an additional 30 minutes.
Drizzle the dough with remaining Tuscan Herb Olive Oil. Use your fingers to create dimples all over the dough to ensure even rising in the oven. Add toppings and sprinkle with Maldon Sea Salt.
Bake in an oven preheated to 450°F for about 25 minutes or until golden brown. Remove and let it cool on a rack for 45 minutes before serving.
Recipe Video
Recipe Note
There is no limit to the olive oils you can try in this recipe! Focaccia bread can be a fantastic canvas for all sorts of flavour combinations- both in the bread itself and for olive oil and vinegar dipping duos!
Hi @Sue, thanks for your question! We have never tried this recipe with a gluten free flour, but it is certainly worth a shot! We do recommend a 1:1 flour substitute if you are going to use our recipe, so if that Bobs Red Mill is the one you like, go for it! Results online using that particular brand seem to be quite positive, so we hope it turns out for you. Enjoy!
Has this been made with a 1:1 (bobs red mill app P) gluten free flour?
How did it work?
Thank you
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