This Party Focaccia Bread is so easy and tastes incredible! It is light, airy, crispy, and buttery with herbs and flavorful toppings. Great for sandwiches too.
Do you remember the first time you had really GREAT Focaccia Bread? If you haven’t, I implore you to find out what you’re missing.
I acquired this recipe for Party Focaccia Bread from a male friend in San Francisco. I was shocked when he made it for me because I haven’t met too many men who enjoy cooking (with the exception of Tyler Florence, who I did meet at his book signing once).
I absolutely fell in love with this bread! It is light, airy, crispy crunchy on the outside and very flavorful. You can top it with all kinds of goodies like caramelized onions, rosemary, tomato slices, or fresh mozzarella just to name a few. I even slather it with my GameDay Cheese Dip occasionally. Plus, you can cut it in half and use it for sandwiches. Yummy and very versatile!
Please try this version, it is exceptional and you’ll be very pleased with the results. I know Tyler Florence would love it too if I could get him the recipe, but for now Buster and I will have to watch him on Food Network TV from the couch while we enjoy our Focaccia!
- 1 ( ¼ oz) packet active dry yeast
- ¼ cup warm water (110-115°F)
- ½ teaspoon sugar
- 3 cups flour (unbleached all-purpose)
- ¾ cup warm water (120-130°F)
- 2½ teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- Additional olive oil for bowl and pan
- ½ stick butter, softened
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon coarse salt
- ¼ cup shredded Parmesan
- 10 Kalamata olives, pitted and halved
- 10 basil leaves, chiffonade or slice into thin strips
- 3 sweet cherry peppers or pimento pieces, finely chopped
- Mix the yeast, ¼ cup warm water and ½ teaspoon sugar in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
- In the bowl of a standing mixer fitted with a dough hook, combine the flour, ¾ cup warm water, sugar, salt, olive oil and the proofed yeast. Turn mixer on low and slowly combine. When the dough starts to come together, increase the speed to medium, scraping the dough off the hook periodically. Mix until the dough is smooth and elastic, about 10 minutes.
- Turn the dough out onto a floured work surface and fold the dough over itself a few times. Form the dough into a round ball and place in an oiled bowl, turning it in the oil to coat the entire ball with oil so it doesn’t form a skin. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, coat a jelly roll pan or sheet pan with some olive oil (about 3 tablespoons). Take the dough and use your hands to stretch it out on the pan. Cover with plastic wrap and rest for 30 minutes.
- Preheat oven to 350°. Combine in a small bowl the butter, olive oil, garlic, salt and Parmesan. When you are ready to bake, uncover the dough and dimple with your fingertips. Carefully brush the surface with the butter mixture and bake for 10-15 minutes. Sprinkle with dough with Kalamata olives, basil and cherry peppers when fully cooked. Serve hot or at room temperature. Enjoy!