Italian Focaccia Bread

This chewy bread, a mix of thick pizza crust and crusty French bread, takes some time to prep, but your family will love the taste and texture!

Have you tried focaccia before? The chewy Italian bread is almost a cross between a thick pizza crust and a crusty French bread. And it’s dimpled all over the top with indents that act as little pools for olive oil. Mmmmmm.

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I’ll admit: A good focaccia recipe takes time to craft. You’ll need to create a starter dough, or biga, the night before you plan on making the dough. And the bread will need a couple rounds of rising. But none of the steps are difficult; you just need a little patience.

Sure, there are plenty of recipes with shortcuts – some even call for using pizza dough in place of the spongy focaccia bread. But I promise the effort is worth it.

You’ll want to serve the focaccia hot from the oven. I try to only use half of the bread the first night. And with the leftovers, I make Italian sandwiches the next night using slices of ham, salami, pepperoncini (also called banana peppers), tomato, lettuce and mayo mixed with a little pesto (you could also use Italian salad dressing). See: So at least if you go to all the effort of making focaccia, you should have enough for a couple meals – that’s if your family doesn’t dig in and eat it all the first night!

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Italian Focaccia Bread
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