Homemade Focaccia Bread

September 1, 2011 at 1:38 pm 2 comments

There’s supposed to be a typhoon that’s hurtling towards the East coast of Japan right now. Japan is such a narrow country, that even if you don’t live on the coast (heck, even if you live on the opposite coast), it will most likely effect the area you live in.
Hisa and I live inland (about a two and a half hour drive from the coast), but even so, if a typhoon is likely to hit the closest coast to where we live, people take precautions. When I was teaching, they canceled school one day when a typhoon hit.

I’ve yet to be impressed by a typhoon while living here though. Albeit this is a good thing, and I know the people that actually live on the coast are often hit quite badly. But where we live, if a typhoon hits, it’s more like bad rain storm. It just rains a lot and gets a bit windy. Thunderstorms are usually worse, because then there’s thunder and lightning, and sometimes hail. Growing up in tornado country (aka Oklahoma), a bit of heavy rain and some wind doesn’t impress me. Let me just stress, however, that I don’t want to be impressed by a typhoon! After growing up with tornadoes, and the March 11 earthquake (and all the subsequent after shocks that are still going on), I really feel that I’ve had enough natural disasters for one lifetime. I don’t particularly want to add “catastrophic typhoon” to the list. I really don’t. Some people dig that kinda thing (i.e. storm-chasers), but not me… Amen.

*        *        *

Focaccia bread is one of those things that sounds fancy, looks (sort of) fancy, and is thus, assumed to be difficult to make. It’s really not though. It’s easier than making a loaf of regular bread, as you only have to let it rise once.

My advice, however, is don’t tell you family or friends this little fact, make this bread for them, and then bask in their praises and admiration at what a wonderful and skilled baker you are. Ignorance is bliss, right?

This bread is bed fresh for dinner (or lunch) and also works great for sandwiches!

Homemade Focaccia Bread

  • 2 1/2 tsp. (one packet) dried yeast
  • 1 c. warm water
  • 2 3/4 c. bread flour
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • dash of black pepper
  • 1 Tbsp. melted butter
  • 1 tsp. honey
  • 2 Tbsp. olive oil
  • 1 Tbsp. grated parmesan cheese (the powder stuff is fine if that’s what you have)
  1. Mix the yeast and water in a small bowl. Let proof for 10 minutes.
  2. In a large bowl, mix together flour, salt, and spices.
  3. Add the butter and honey to the yeast mixture and mix well. Add the liquid mixture to the flour mixture and mix until dough has pulled together.
  4. Turn out on a lightly floured surface. Knead until dough is smooth and elastic.
  5. Place dough in a lightly oiled bowl, cover, and let rise for about 30 minutes.
  6. Punch dough down, place on a un-greased cookie sheet, or a parchment paper-lined cookie sheet. Pat dough into a 1/2 inch thick rectangle.
  7. Use your knuckle to make indentations in the dough, about 1/2 inch apart, all over the dough. Brush the dough with olive oil, and then sprinkle on the parmesan cheese.
  8. Bake for 15 minutes, or until golden brown.

Mmmmm, focaccia.


I served the focaccia bread with black bean soup and a tossed salad.


Entry filed under: Baking, Bread, Recipes, Vegetarian. Tags: , , .

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2 Comments Add your own

  • 1. Rachel Kronberg  |  November 2, 2012 at 6:42 pm

    Hi, I am making this recipe but I noticed there is no temperature specified for the oven. We are going to try 400 degrees F.

    • 2. rueki86  |  November 3, 2012 at 8:05 am

      Thanks for pointing that out! I’ve fixed it, so the temperature is included in the recipe. It’s 425 degrees, so you were close! 🙂


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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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