Best 5 Easy Italian Focaccia Bread For A Crowd Recipes

EASY FOCACCIA BREAD

Steps:

• Combine the instant yeast with warm water and sugar. The water should be just warm enough so that when you put your finger in, it feels like nothing (this is called blood temperature). Allow this mixture to stand for a few minutes until foamy.
• Combine the flour and salt in a large bowl (I use my stand mixer fitted with the dough hook attachment). Mix then pour in the yeast mixture and 1 tablespoon of olive oil.
• Mix for a few minutes until everything is well combined. The dough will be very wet and sticky, almost like a thick batter.
• Drizzle 2 tablespoons of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with plastic. (At this stage you can place the dough in the fridge to proof overnight if you prefer. )
• Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tbsp oil and fold the dough from the outside in 4 times, turning the bowl as you go. Cover the dough again and allow to rise for 30 minutes.
• Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight at all, leave it for 10 minutes then try again. Allow to stand for 30 minutes while you preheat the oven.
• Preheat the oven to 200°C/390°F.
• Drizzle any remaining oil over the focaccia then season the bread generously with flaky sea salt.
• Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped.
• Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.

EASY ITALIAN FOCACCIA BREAD FOR A CROWD

Steps:

• 1. DO NOT PREHEAT OVEN. In a large stoneware bowl, stir flours and salt. Make a well in the center, sprinkle sugar and yeast into well. Carefully pour water into well & let stand till yeast begins to act, about 5 minutes.
• 2. Pour 2 tablespoons oil into the well. With a wooden spoon stir the mixture in center of bowl, gradually widening the circle of stirring to take in all of the flour on the sides. Turn out on floured surface and knead just till smooth. Divide in half. Pour 1/2 teaspoon of oil into two clean bowls, place dough in bowls, turning once to coat. Cover and let rise until doubled.
• 3. Punch dough down. Use 1 teaspoon oil to coat a baking sheet and place dough on the center. Gently press the dough out to about 1/2 inch thickness. Pour 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon or your fingers to "dimple" the dough at 1 1/2 inch intervals. Sprinkle with rosemary or basil and then cheese. Place in a COLD oven on center shelf. Place a flat pan of very hot water on the shelf below the bread. Let rise until doubled.
• 4. Turn on oven to 375° and bake 20-25 minutes or until browned on top. Remove from pan and cool on a wire rack. Makes 2 very large loaves

FOCACCIA FOR A CROWD

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 1/4 cup oil, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface. Pat dough flat; let rest for 5 minutes. Press dough into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place for 20-30 minutes or until dough begins to rise., With a wooden spoon handle, make indentations in the dough at 1-in. intervals. Brush with 2 tablespoons of the remaining oil. Combine Parmesan cheese, basil, garlic salt and garlic powder; sprinkle over top. Drizzle with remaining oil. , Bake at 450° for 12-15 minutes or until golden brown. Cut into squares; serve warm.

SHOCKINGLY EASY NO-KNEAD FOCACCIA

Steps:

• Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
• Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
• Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
• Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
• Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
• Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.

FOCACCIA SANDWICHES

Steps:

• In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.