Spicy Italian Focaccia
I lost my baking mojo. I’d been on a roll baking and posting, then the holidays hit. And with the holidays came vacation for our oldest. I didn’t bake anything new for the entire week and a half she was off from school. All this week I’d been kicking myself trying to get back in the swing of things. Wednesday I forced myself to sit down and focus. I scoured through some of my favorite recipe binders and cookbooks hoping for inspiration.
This particular focaccia is airy with a slightly crunchy and zesty exterior. The heat level could easily be adjusted to your liking but I think the red pepper flakes give this a nice kick. It’s relatively quick with only 5-10 minutes of active prep time (45 min inactive) and 30 to bake. A big bonus for how easy this is to whip up. It’s absolutely my new obsession. I may or may not have eaten 3/4 of the batch I made. Thankfully I only made half a batch.
Yield: Recipe yields 12+ servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Spicy Italian Focaccia
3 1/4C all purpose flour
1 envelope rapid rise yeast
1 tbsp sugar
1 tsp salt
3-4 tbsp olive oil, divided
1 and 2/3C warm water
2 tbsp Parmesan cheese
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp garlic salt
1/2-3/4 tsp dried onion
1/2 tsp red pepper flakes
In a large bowl add flour, sugar, salt and yeast. While mixing, slowly pour in 2 tbsp olive oil and warm water. Mix until ingredients are well combined. Transfer dough to a greased 13x9 inch baking pan. Spread out the dough using a rubber spatula. Cover and let rise in a warm location for 30 minutes.
Meanwhile, in a small bowl combine cheese and spices. Set aside.
After the first rise time is up, poke holes throughout your dough using a greased utensil such a wooden spoon, a knife or even your finger. Drizzle with remaining 1-2 tbsp olive oil. Sprinkle with cheese and spice mixture.
Preheat oven to 375. Let dough rise for an additional 15 minutes.
Bake for 30 minutes or until lightly golden. Immediately remove bread to a cooling rack or cutting board. Let sit for 5-10 minutes before slicing into. Or if you're impatient like me, just carefully slice with a sharp knife while remembering to not compress the bread.
adapted from the coupon recipe paper in my binder