Focaccia Bread Recipe: Step by Step in Photos-a Foodie Friday Gallery
We'll talk a bit about a twist to the normal bread-making procedures by making this Focaccia Bread in a wood-pellet smoker. But first, let's get set up with what you need for this easy, delicious bread!
Focaccia Bread Foodie Friday (prep time about 2 hours, including rising and baking. makes 2 medium or on large loaf. Number of slices just depends on how large you want to cut the finished loaves.
4 C. all-purpose flour
2 C. water
1 packet active dry yeast
2-4 Tb. Extra Virgin Olive Oil
1 Tb. honey or 1 tsp. granulated sugar
Pinch of salt
Toppings: (just suggestions)
fresh or dried herbs (basil, oregano, rosemary, dill, garlic...)
black olives (pitted whole or slices)
sun dried tomatoes or fresh cherry tomato halves
edible flowers like basil flowers, dill flowers, marigolds, violets, rose pedals. Look up what flowers you can eat and you can even make a whole picture on the top of your Focaccia Bread!
coarse sea salt or Kosher salt
Follow the real-time, step-by-step photos below to bake Focaccia Bread like a pro. It really is as easy as it looks and so few (and inexpensive) ingredients.
Here's a little background into what went into making this: I love bread and Focaccia is such an easy, rustic bread. I was at the camper for the week, so lots of time to sit and relax while dough was rising. One drawback, I really don't like camper ovens. You have to crawl on your knees on the floor and reach way into the back to light the pilot and they never seem to be very accurate when you set the temperature.
I started thinking, the wood-pellet grill/smoker really is nothing more than a wood-burning oven with the lid closed. You have temperature settings and everything. I even did a little research into baking Focaccia in a smoker. Looked good and it wasn't bad. Really. I was just disappointed in how long it took as the smoker was really bad in maintaining the 400 degrees. What should have been a 20-minute bake in a regular oven took 40 minutes in the smoker. The bread also didn't get particularly brown. The online tutorial I watched gushed about how the Parmesan cheese on the top really gave it a good brown. Ummm. Not really.
It still was super delicious and exactly how you want the texture: crisp on the outside all around and light and fluffy on the inside.
So, smoker or oven, this is a great recipe, fun to play with and even more fun to impress guests with at a casual wine, cheese and Focaccia party at your home (or camper)!