Focaccia

Wasn’t sure how this Focaccia would turn out when I made it initially as my dough seemed too wet so I couldn’t really make the dimples I wanted… but it’s ah-mazing! So, this is your reminder to just go with it. 😉

Excited that we have a second loaf for dinner tomorrow!

#HappyBellies

Focaccia Recipe

Ingredients

• 4 cups all-purpose flour
• 2 tsp kosher salt
• 2 1/4 tsp instant yeast
• 2 cups warm water
• 1 tsp butter, softened [divided]
• 4 Tbsp extra virgin olive oil (EVOO), [divided]
• 1 tsp Nearly Italian Seasoning, [divided]
• 1/2 tsp sea salt, divided

Directions

1. In a large bowl, whisk together 4 cups all-purpose flour, 2 tsp kosher salt, and 2 1/4 tsp instant yeast.
2. Whisk in 2 cups warm water until it is well incorporated.
3. Cover bowl with cling wrap and refrigerate for at least 8 hrs (up to overnight).
4. Use 1/2 tsp softened butter each to grease two 9-inch cake pans.
5. Line each pan with parchment paper.
6. Pour 1 Tbsp EVOO into the center of each pan.
7. Divide dough in half and place one piece of dough in each pan, turning to coat with oil. I use a rubber spatula sprayed with EVOO to assist in this process.
8. Tuck edges of dough underneath to form a rough ball.
9. Cover each pan with cling wrap and allow the dough to rest/rise for up to 3 hours until the dough covers most of the pan. The time it takes to rise really depends on the warmth of your kitchen.
10. Drizzle 1 Tbsp of remaining EVOO over each dough ball.
11. With oiled fingers (or gloved and oiled! 🪄), press straight down into top of each dough ball to create as deep of dimples as you can – ideally, they would go all the way through the dough, but just get what you can and I promise it’s still delicious!). If necessary, you can try to gently stretch the dough as you dimple to allow the dough to fill the pan.
12. Sprinkle the top of each dimpled dough ball evenly with 1/2 tsp Nearly Italian Seasoning and 1/4 tsp sea salt.
13. Allow the dough to rest in the pans for 30 mins.
14. Place a rack in the center position in oven.
15. Preheat oven to 450^◦ F.
16. When the oven reaches 450^◦ F, reduce the temperature to 425^◦ and immediately transfer the dough pans to the oven – don’t wait for the oven temp to drop.
17. Bake 30-35 minutes (mine took 33 mins), until the tops are golden and the undersides are crisp.
18. Remove pans from the oven.
19. Using a spatula, remove loaves from the pans and transfer to a wire rack to cool slightly (about 5 mins).
20. Serve warm, but allow to cool completely before storing any leftovers in a Ziploc bag. These are best eaten on Day 1, pretty good on Day 2, and I wouldn’t go much past that.

NUTRITION FACTS
Servings	16
Amount Per Serving	4.4 oz (125g) slice
Calories	360
		%Daily Value*
Total Fat	14.5g	19%
Saturated Fat	3.2g	16%
Cholesterol	5mg	2%
Sodium	620mg	27%
Total Carbohydrate	49g	18%
Dietary Fiber	2.4g	9%
Total Sugars	1.2g
Added Sugars	0g
Protein	10.5g
Vitamin D	0.2mcg	1%
Calcium	35mg	3%
Iron	3mg	17%
Potassium	190mg	4%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg