My little Focaccia buns are a snap to make! NO KNEADING required.
“Foo-Kah” bread as we all still call it (the Boyz couldn’t say Focaccia when they were little) has it’s origins in Ancient Rome. Panis focasius was a flat bread baked on a hearth. Over the years as cooking style have evolved, it has become the focaccia of today.
All you need is few simple ingredients and then whatever you want on top.
3Cups flour 1 1/2 Cups warm water 2 1/4 tsp yeast (or 1 package)
2+ TBS Olive Oil (or canola or whatever you have) 2 TBS minced rosemary
1tsp salt 1TBS sugar
~That’s it! Those are the basic ingredients.~
In large bowl mix together the flour, sugar, salt , yeast and rosemary. Add the water and
olive oil and mix with spoon. Dough will be very sticky. Divide up into greased muffin tins (or just use cupcake papers) Cover and let rise about 20-30 minutes. *I make a dozen with this recipe, but it will stretch to 18 for smaller buns*
Heat oven to 375 gather up whatever you want on top. We like tomatoes, and seasonings and cheese, olives, onions and stuff. Dice up whatever you are using into little pieces and brush buns with some olive oil and put your toppings on.
(we like to add extra diced tomatoes right into the dough itself.)
Bake for about 15 minutes. You’ll know. They will be firm on top.
Gobble up. Dip in sauces, olive oil, gravies or just east them as is.
If you like a sweeter or a dessert bread : skip the rosemary and use like candied fruits or raisins or dates and sprinkle with sugar. Focaccia dolce or sweet focaccia.
*Boyz tips* diced pepperoni, bacon, mushrooms, Feta cheese, olives.. all great toppings! For seasonings just use generic Italian seasoning, or herb or whatever is in your cupboard. Rosemary is Not a must. we just like it. and Yes- this will still turn out if you have no measuring cups or spoons… a coffee cup, soup spoon and teaspoon will work for measuring. Poor boy style 😉 yes.. you can used canned tomatoes. ***If you don’t have muffin pans, grease your cookie sheet and press out the dough onto it all the way to the corners. use your finger and poke ‘indents’ all around. Let rise… finish as above***
Focaccia Bread (Italian pronunciation is Fo-Katt-Ah) is a simple to make, hearty staple. You can top it with nearly anything. Focaccia is considered a flat-bread even though it has yeast.
Originally cooked on an open flame hearth or on heated disks, Focaccia is native to the Northern Mediterranean area of Italy. My maternal side of the family is from Filiatterra, Italy. (N of Tuscany)
Mine is a super simple recipe I’ve used for years.
3 C flour / 1 envelope quick rise yeast (I just use a Tablespoon of loose) 3/4 Tsp salt / 3 +/- Tbs Olive Oil / 1 C water.
*** Seasonings and toppings of choice***
We generally mix some (like a couple tsp each of Garlic, Rosemary, Basil, Thyme… or a couple TBS of our favorite Italian seasoning…. or whatever else is on hand at the time) right into the flour before putting it all together. ~ Good with spinach or beet leaves too!~
Directions: In a large bowl, mix together 1 Cup of the flour, seasonings of choice, salt and yeast. Add in 1 C xtra warm (nearly HOT tap water) water and 2 TBS Olive Oil. Stir well. Add in remaining flour. Stir/mix . Turn out onto counter dusted with flour. Knead about 5 min or so until smooth and elastic-y. Cover and let ‘rest’ 10 minutes.
Roll out to about cookie sheet size and put in a greased (Note: Do NOT use Bakers Joy!! It will scorch the bottom!) Or you can roll it out round… whatever makes you happy.
Use your fingers to make dimples. Cover let rise about 20 minutes.
Top with whatever you want. Today we happened to have a leftover tomato, some onion and a little Mozzarella & Parmesan cheeses. So that’s what we topped with.
Bake at 400 degrees. Check at 15 Min. I will be golden brown… you may need a few more minutes depending on your oven.
Sigh….. where we live there’s no such thing as fancy Olive oils. We have to wait for a trip to Fargo or Denver to get them! So today we made do Bertrolli’s. Sometimes we flavor our own oils here on the farm.
June is the author of Purple Pizza and Other Flavors and founder of Urban Survival Kitchen.