Homemade Focaccia

Chewy, bubbly focaccia is shockingly easy to make at home, since most of the “work” involves letting it rest. Enjoy this Italian bread on its own, dunk it into flavored oils and dips, or add your favorite herbs, cheeses, and other toppings prior to baking.

Ingredients

Fast-acting instant yeast – 1 packet
1 ¹/₄ cup Water – warm
1 tbsp Olive Oil
1 tsp Olive Oil
1 tsp Olive Oil
2 tsp Olive Oil
2 cup All-Purpose Flour
1 cup Whole Wheat Flour
1 tsp Salt

Directions

In a medium bowl, add yeast to warm water and stir. Allow the mixture to sit for 5-10 minutes, so it starts to bubble.

Once bloomed, add 1 tablespoon of olive oil to the liquid. Set aside.

Set up the Food Processor Work Bowl and attach the Dough Blade. Add all- purpose flour, whole wheat flour, and salt. PULSE 3 times to distribute ingredients.

Select the DOUGH program, then slowly pour the liquid yeast mixture through the Feed Chute. Run for 1 minute until ingredients are evenly mixed.

Coat the bottom of a large bowl with 1 teaspoon of olive oil. Transfer the dough mixture from the food processor into the bowl. Cover the bowl with a clean kitchen towel and place in a warm place to rise until it doubles in size. This should take about 2 hours.

Brush the bottom of a 13 x 9-inch pan with 1 teaspoon of oil and stretch the dough to fit the pan as best as you can. Cover the pan and let it rest in a warm place for 30 minutes.

Preheat oven to 450°F.

After 30 minutes, use your fingers to make indents all over the dough and drizzle 2 teaspoons of olive oil evenly over the surface.

Bake for 22-25 minutes.

See Nutrition Info

Nutritional information

Recipe: Homemade Focaccia

Serving in this recipe: 15

Calories: 110
Total Fat: 3 g	3.9%
Saturated Fat: 0 g	1.8%
Cholesterol: 0 mg	0%
Sodium: 156 mg	6.5%
Total Carbs: 18 g	6.2%
Dietary Fiber: 1 g	5.2%
Sugar: 0 g
Protein: 2 g	5.6%
Vitamin A: 0%	Vitamin C: 0%
Calcium: 0.7%	Iron: 6%