Unlike most bread recipes focassia doesn’t require a ton of kneeding. This is a pretty basic recipe but I kick it up a notch by adding some cheese and flake sea salt. I like to use Cougar Gold cheese, which is pretty close to Beechers Flagship cheese. You can use whatever cheese you prefer, such as a nice cheddar. Enjoy!
- 1 tbsp (1 packet) of dry active yeast
- 4-5 cups of sifted flour (all purpose or bread, both work)
- 1 1/4 tsp salt
- 1 cup hot water (120 degrees)
- 1 cup hot milk (120 degrees)
- 1/4 cup olive oil + a little extra
- 1 cup cheese
- Flake sea salt
- Non-stick cooking spray
In a mixer fitted with the paddle attachment combine yeast, 2 cups flour, milk, water and oil. I add a pinch of sugar here to give the yeast a kick. Mix until well combined. Add salt. Set the mixer to a medium speed and start added the flour 1/2 cup at a time until the dough pulls away from the side of the bowl.
Spray a large bowl with the cooking spray and put the dough in it. Spray the top of the dough and cover with plastic wrap. Put it in a warm spot and let it rise until double. Some where between 1-2 hours.
When it’s down rising dump it out on a large cookie sheet with a lip. Gently stretch it out until it covers and cookie sheet. Don’t worry too much if it pulls away from the sides as long and it doesn’t pull in too much. Let it rise for about 15 minutes. In the meantime turn your oven on and set it to 400 degrees. After rising for 15 minutes gently coat the top with some olive oil and sprinkle with cheese and sea salt. Put it on the lowest rack and bake for 15 minutes. After 15 minutes move it to the center rack, lower the heat to 350 degrees, and bake for another 15 to 20 minutes until golden brown.
PS. The original focaccia recipe I use to base this recipe on had you baking it on parchment paper. Do Not Do This! What a mess! The dough pulled the paper all different directions and you don’t need it. I’ve since alway make it by placing it directly on the cookie sheet and I have NEVER had it stick.