What to do

1. Place flours, yeast, salt, honey, cake batter extract and olive oil mix in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and flour disappears. Wet your hands and begin kneading the dough (*see note below). I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Wait another 40 minutes and repeat this process. Drizzle the bread with a little olive oil Cover tightly and chill in the fridge over overnight. Focaccia should double in size. Note: I use a bowl that has a lid that seals over the top- you can find it here.

2.  Using 3 tbsp of olive oil, grease a 9×13 pan. Place your focaccia dough into the pan. Spread gently with your fingers. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for about 60-70 minutes (*see note below).

3. Remove the top pan that is covering the focaccia dough. Gently stretch the dough and add 1/3 cup of the sprinkles. Fold the focaccia up like a burrito and place the seams down. Cover the focaccia and let the dough proof again. We want the focaccia to almost fill up the pan (about 60-70 minutes. on a hot day, it may only take 45-50 minutes, so watch your focaccia).

4. Preheat oven to 450 degrees. Remove the top pan again and drizzle some olive oil on top of the focaccia. Gently dimple the focaccia and add remaining sprinkles. (*Note: place bread on the lowest rack of the oven, this gets the bottom nice and crunchy!). Bake bread and then remove from the oven after about 15 minutes of baking. Using a pastry or silicon basting brush, baste the focaccia with olive oil.

5. Bake for another 12-15 minutes and then remove and cool! Note: Ovens vary, when you remove your bread, you should be able to lift the edge of the bread with a knife… the bottom should be golden brown and crunchy… if it is not, bake it for another 5 or so minutes. While the outside of the bread is crunchy, the inside will be fluffy and moist!). Remove the focaccia and place on a cooling rack.

6. To make the glaze, add powdered sugar and milk to a small bowl. Begin whisking with a fork. Add salt and vanilla, whisk again until you reach desired consistency. Adjust milk and powdered sugar as needed.

Pro Tip: Focaccia should be stored in an airtight container in the fridge. To reheat, set oven to 375 and bake for 15 minutes.

4

FAQ’s

Helpful tips

Here are some important Pro tips by Maude

• You you mix and knead the focaccia, it will be wet, that is okay. You should wet your hands before kneading. If you find that your dough isnt coming together as you knead, add a tbsp of all purpose flour to help.
• If you need a warm, dry place when proofing your dough- try your microwave OR better yet… turn your oven on to the lowest ( I think mine is 175 degrees) setting and then once that temp is set, turn off the oven and then place your pan inside.
• Don’t forget to bake your focaccia on the lowest rack in the oven. Getting that crispy bottom is critical and oh so delicious!
• I love focaccia because it is hard to screw up! Just remember these three things, you need warm water no cooler than 105 degrees and no warmer than 115 degrees (this activates the yeast) a lot of olive oil (dont worry it only flavors the bread more!) and lots of rest time! Thats it! you will get beautiful, fluffy focaccia every time if you follow these tips!

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

View this post on Instagram

A post shared by Rachel (aka Maude) (@eatatmaudes)