Focacchia Bread With Basil/Garlic Flavored Olive Oil: Homemade

FOCACCHIA BREAD & Basil Flavored Olive Oil For Dipping

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If you're looking for good, hearty bread to sop up marinara sauce, eat with your salad or for just having to make some sandwiches for lunch, then I highly recommend making this focaccia bread.

While the recipe is mainly for an entire loaf itself, I can see making smaller loaves to be able to make sandwiches and even serving up some smoked pulled pork sandwiches.

Last week I had made a sourdough bread starter and used this starter for my first attempt at making focaccia; a flat Italian bread made with yeast and olive oil then topped and flavored with herbs.

(Sourdough) Focaccia Bread RECIPE

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• 3/4 cups sourdough starter
• 3/4 cup warm water
• 3 cups flour
• 3 tbls olive oil (only one tbls is used in bread recipe- the remaining is used to oil pan and bread before baking)
• 1-2 tbls salt
• 1 tbls honey (DO NOT OMIT)
• 1 package yeast

Mix all ingredients together and 1 tablespoon of olive oil using a counter-top mixer with hook attachment. Place in a lightly oiled bowl and cover with damp, cool towel for one hour. Then fold the dough about 10 times and gently spread on a 9x13 olive oiled baking sheet. Cover and let rise for one hour. Gently push dough to edges of sheet and place in refrigerator for 10-16 hours; covered with damp towel.

Preheat oven to 425-degrees. Dimple dough with fingers then drizzle up to 2 tablespoons of olive oil oregano and basil (dehydrated works best).

Bake for 20 minutes. Let cool completely; as the dough will become harder in the cooling process which makes this great for dipping and a has a nice crunch.

• I'll be using some today as croutons when I make homemade French Onion Soup. This bread will hold up perfectly under all that ooey-gooey cheese. I'll cut some of the bread into bite-size chunks and toast it up before adding to the soup and baking the cheese.

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Dimpled dough

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Ready for the oven

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Finished flat loaf of Focaccia

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Some people use thyme and rosemary to top focaccia bread, but since we don't particularly care for those herbs, I used basil and oregano. But you can definitely change up this recipe and use whatever herbs your household prefer.

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Basil/Garlic Flavored Olive Oil

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I bought a high quality olive oil; used 1/4 cup of the oil, 1/4 tsp dried basil and 1/8 tsp dried oregano, 1 tsp minced then crushed garlic, a pinch of salt and a pinch of grated Parmesan cheese. Mix together and serve with bread for dipping.

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