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Homemade focaccia with Italian dipping oil

Updated Aug 2, 2023Published Mar 10, 2017 By Julia 2 CommentsThis post may contain affiliate links.

Summary:
Enjoy fresh and homemade focaccia bread with a restaurant-style Italian balsamic dipping oil.
Homemade focaccia with Italian dipping oil

Homemade Focaccia

5 from 1 vote
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Prep: 20 minutes mins
Cook: 20 minutes mins
Yield: 8 servings

INGREDIENTS

For focaccia yeast mixture:

  • 1 1/2 cups warm water 105 F
  • 1 tablespoon white sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast

For focaccia dough:

  • 4 cups all-purpose flour
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons dried thyme
  • 1/4 teaspoon freshly ground black pepper

For dipping oil:

  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup finely grated parmesan cheese
  • 5 garlic cloves minced
  • 1 teaspoon dried thyme

INSTRUCTIONS

  • Combine all focaccia yeast mixture ingredients in a bowl and stir. Let sit at room temperature until very foamy, about 15 minutes.
  • Combine all focaccia dough ingredients with the yeast mixture in a food processor or stand mixer with dough attachment. Knead for a few minutes until combined. The dough should be sticky.
  • Place the dough in an oiled bowl and cover tightly with plastic wrap. Let sit at room temperature until it has doubled in size, about 1 hour.
  • Generously drizzle olive oil to grease a 10×15 inch sheet pan. Place the dough on the pan and flatten it out. Turn it over so the other side gets coated in olive oil and flatten it out to fill the size of the pan. Use fingers to make holes on top of the dough. Optionally, add some more dried thyme on top. Let rest at room temperature until it has doubled in size, about 1 hour.
  • Generously drizzle more olive oil on top of the dough. Bake at 425 F until the top is golden brown, about 20 minutes. Let cool before cutting.
  • While waiting for the focaccia to cool, prepare the dipping oil by adding all dip ingredients to a shallow bowl. Serve with sliced focaccia.

NUTRITION

469 kcal/serving

PHOTOS

Homemade focaccia with Italian dipping oil
Homemade focaccia with Italian dipping oil
Homemade focaccia with Italian dipping oil
Homemade focaccia with Italian dipping oil
Homemade focaccia with Italian dipping oil

NOTES & TIPS


Leftovers. Store any leftovers in the refrigerator. To reheat, spray both sides of the focaccia with water, briefly drain any excess water, and bake at 350 F for 10 minutes.

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Filed Under: Appetizers, Per Serving: More Than 10g Net Carbs Tagged With: thanksgiving, vegan, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
littleblackdomicile blogger

how wonderful to have this ready to go all the time! perfect for happy hours. Inspires us to do a post on service dishes for your bread.-Laurel

Vote Up1Vote Down  Reply
8 years ago
Mary

This is delicious!

Vote Up0Vote Down  Reply
7 years ago

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