I wanted to make some bread to go with a pasta dish, and I wanted to try and bake some bread on my pizza stone. A focaccia seemed to be a good choice.
Most focaccia recipes calls for the bread to be baked in a dish, but I was looking for one with a free form focaccia. I found one in my go-to book, Wenche Frølich’s Brød. I adapted it for the pizza stone, and it is simple to make, but this one does have a lot of resting, 4 hours total or so.
A focaccia is a very simple bread, flavored with salt and olive oil. I used Safeway’s O Organics brand olive oil, but I suspect you might get a better taste if you spring for a pricier, fancy olive oil. You can also add chopped herbs or sundried tomatoes to the dough for some extra flavor.
- 15 g yeast cake (5 g /0.2 oz dry yeast)
- 175 ml lukewarm water (3/4 cup)
- 275 g flour (9.7 oz)
- 1 tsp salt
- 25 ml olive oil (0.1 cup or 1 tbsp + 2 tsp)
- flour or cornmeal for resting
- extra salt and olive oil for baking
1. Dissolve the yeast in the water
2. Add flour and salt and mix well until a dough forms.
3. Knead in the oil. Add a little more flour if the dough is too sticky, it should not feel dry tough.
4. Turn the dough out on a work surface, and knead for 5-10 min.
5. Put the dough back in the bowl and cover with film. Let rest for 1.5 hour, until doubled in size.
6. Form a large round bread on your work surface, it should be 25-30 cm in diameter.
7. Spread some cornmeal or flour on a wooden board or pizza peel, cover with film and let rest for 30 min.
8. Use your thumb to make small, deep grooves in the bread. Cover with film again and let rest for 2 hours.
9. Preheat oven to 500° F/ 260° C, with your pizza stone in the middle of the oven. Let the stone heat for 30 min or so, if you can.
10. Brush the bread with olive oil and scatter salt over.
11. Transfer the focaccia to the pizza stone, and immediately turn the heat down to 435°F / 225° C.
12. Bake for 20-25 min, until golden.
13. Transfer to a rack when done, and eat while still warm.
I went a little overboard when brushing with oil, but it turned out well. I didn’t even have time to do a ‘nice’ picture of the focaccia, it was eaten fast, which is what you want. It does not keep that well, and goes dry fast.