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No-Fuss Foccacia with Olivelle Garlic & Herb Olive Oil

Ingredients: 

Dough

  • 5 tablespoons (60g) Olivelle Garlic & Herb Olive Oil, divided
  • 1 1/2 cups warm wate
  • 1 1/4 teaspoons salt
  • 3 1/2 cups Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast

Topping

  • 1 tablespoon Olivelle Garlic & Herb Olive Oil, for drizzling
  • Optional: Thinly Sliced Sweet Onion

Directions:

  • Use non-stick vegetable oil spray to lightly grease a 9inch x 13inch pan. Drizzle about 2 tablespoons of the Garlic & Herb Olive Oil atop the spray. The spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.

  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the remaining 3 tablespoons of the olive oil with the rest of the dough ingredients, and beat at high speed with an electric mixer for 60 seconds.

  • Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.
  • While the dough is rising, preheat the oven to 375°F. 
  • Gently poke the dough all over with your index finger.
  • Drizzle it lightly with Garlic & Herb Olive Oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
  • Bake the bread until it's golden brown, 25 to 30 minutes.
  • Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack.
  • Serve warm or at room temperature.