Garden Focaccia Bread

Ingredients

• 3 cups Bread Flour (high‑protein bread flour for better gluten development)
• 0.5 teaspoon Salt (kosher or table salt)
• 4 tablespoons Olive Oil (extra‑virgin, divided for dough, pan, and brushing)
• 2 teaspoons Quick‑Rise Yeast (instant yeast)
• 1 teaspoon Honey (feeds the yeast)
• 1 cup Lukewarm Water (about 105°F / 40°C)
• 3 Garlic Cloves (minced)
• 1 teaspoon Dried Oregano (optional, can use fresh)
• 1 teaspoon Fresh Rosemary (chopped, optional)
• 0.5 cup Cherry Tomatoes (halved, optional topping)
• 0.25 cup Black Olives (pitted and sliced, optional topping)
• 0.25 cup Red Onion (thinly sliced, optional topping)
• 0.25 cup Bell Pepper (any color, diced, optional topping)
• a handful Fresh Basil Leaves (torn, added after baking)
• 1 Hot Pepper (thinly sliced for heat, optional)

Instructions

1. Activate Yeast

   In a measuring cup, combine 1 cup lukewarm water, 1 tsp honey, and 2 teaspoons quick‑rise yeast. Stir gently and let sit for 5‑7 minutes until a foamy layer forms on the surface.

   Time: PT6M

2. Prepare Dry Ingredients

   While the yeast activates, measure 3 cups bread flour into a large mixing bowl, add ½ teaspoon salt, the minced 3 garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon chopped fresh rosemary.

   Time: PT5M

3. Combine and Knead

   Make a well in the center of the dry ingredients, pour in the foamy yeast mixture, and add 2 tablespoons olive oil. Stir until a shaggy dough forms, then knead by hand in the bowl for about 5 minutes until smooth and elastic.

   Time: PT5M

4. First Rise

   Drizzle a thin layer of olive oil over the dough, cover the bowl with a tea towel, and let rise in a warm place for 30 minutes, or until doubled in size.

   Time: PT30M

5. Prep Toppings

   While the dough rises, slice the cherry tomatoes, olives, red onion, bell pepper, and hot pepper. Tear the basil leaves. Set everything aside for later assembly.

   Time: PT10M

6. Shape Dough on Baking Sheet

   Line a baking sheet with parchment paper and drizzle a little olive oil on the paper. Gently turn the risen dough onto the sheet and stretch it with fingertips to fit the pan, leaving dimples on the surface.

   Time: PT5M

7. Second Rise

   Brush the top of the stretched dough with olive oil, then cover again with the tea towel and let rise for another 15 minutes.

   Time: PT15M

8. Preheat Oven

   While the dough is rising the second time, preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

9. Add Toppings & Bake

   Arrange the prepared toppings in a garden‑style pattern on the dough. Bake for 20 minutes, checking at the 10‑minute mark. If a deeper golden color is desired, switch to broil for the last 2 minutes.

   Time: PT20M

   Temperature: 425°F

10. Cool and Serve

    Remove the focaccia from the oven, let it cool on a wire rack for 5 minutes, then slice and serve warm.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g