This focaccia bread recipe was created by our Estate Chef to serve alongside our Il Pranzo Lunch and Garden to Table Brunch. It’s a wonderfully versatile and always welcome side to any meal or cheese plate, and so easy to make.
4 cups warm water
3 Tbsp yeast
2 ½ Tbsp sugar
12 cups all-purpose flour
3 Tbsp sea salt
2 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
1/4 cup Round Pond Infused Garlic Olive Oil
2 Tbsp assorted dried Italian herbs (optional)
Place water, yeast, and sugar in a bowl and place in a warm environment until mixture begins to bubble – about 10-15 minutes. Meanwhile, mix flour and salt in a kitchen-aid mixer bowl. When yeast mixture is ready, add to the mixer bowl along with 1 ¼ cups of Italian Varietal Extra Virgin Olive Oil. Mix on low speed with the dough hook attachment for 4-5 minutes, or until the dough forms into a ball. Increase the speed to medium and mix for 3-4 minutes more.
Remove dough from mixing bowl and place in a separate oiled mixing bowl. Cover with plastic wrap and put the bowl in a warm place to proof until it has doubled in size (about 2 hours).
Once the dough is proofed, brush two ½ sheet trays with Italian olive oil. Cut dough in half and place a half on each sheet tray. Using your hands, start to form the dough into the shape of the pan, making sure it is evenly spread to the edges. Use your fingertips to poke holes into the spread-out dough creating holes and wells. Cover with plastic wrap as before and let the dough double in size once again.
When the dough has doubled, drizzle with garlic olive oil and season with sea salt and herbs as desired. Bake in a 400F oven for 20-25 minutes, or until the bread is golden brown. Slice and serve.