Focaccia

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The Focaccia Recipe Booklet provides step-by-step directions to make a soft, air pockety bread that is a good first step into the art of bread baking. Focaccia draws flavor from olive oil and other savory additions such as rosemary, thyme, basil, Kalamata olives and flaky sea salt.

The recipe can be modified in many ways by substituting flours and adding a plethora of topping combinations. The results are only limited by the baker’s creativity.

Focaccia is an excellent workhorse to add to the baking toolbox.

The Focaccia Recipe Booklet provides step-by-step directions to make a soft, air pockety bread that is a good first step into the art of bread baking. Focaccia draws flavor from olive oil and other savory additions such as rosemary, thyme, basil, Kalamata olives and flaky sea salt.

The recipe can be modified in many ways by substituting flours and adding a plethora of topping combinations. The results are only limited by the baker’s creativity.

Focaccia is an excellent workhorse to add to the baking toolbox.

Master Recipe Ingredients
Step 1: Sponge
4g (1 t) yeast
118g (1/2 C) warm water, 100F
112g (3/4 C) AP flour

Step 2: Dough
Sponge
4g (1 t) yeast
237g (1 C) water, 100F
48g (4 T) olive oil
471g (3 1/4 C) AP flour
10g (2 t) salt

Directions for the Focaccia with topping ideas can be found in the Recipe Booklet.
If you were to only have 1 bread recipe, Focaccia is highly recommended to make the cut. The dough can easily be used as a base for pizza, can be stuffed and rolled into a log, or modified with a plethora of toppings. It is a workhorse that will be greatly repeated for many baking years to come.

Please share pictures of your bakes on social and tag @denisehebner, #hebnerfarmettebakes, and #hebnerfarmette to allow us to share in the joy of your baking outcomes.