“Give us this day our daily bread.” (Matthew 6:11)

“Man shall not live by bread alone, but by every word that comes from the mouth of God.” (Matthew 4:4)

As we prepare this delicious focaccia, let us remember the simple yet profound gift of bread in our lives. Just as Jesus is the bread of life, nourishing our souls, may this bread nourish our bodies and bring joy to our gatherings. Let’s bake with gratitude and share the blessings with those we love!

My Focaccia Recipe
Simplicity and select ingredients are the key to this amazing focaccia – and yes, it really is amazing!! Fantastic color, crispy outside edges, soft, airy and delicate interior – full of flavor and one of my favorites. Hope it becomes yours as well. One of my signature recipes.

Prep Time: 15 minutes + 20 hr. rest
Cook time: 12 – 15 minutes
Yield: 1 Focaccia

Ingredients: Poolish

• 250 gm (8.8 oz) double zero white flour, high protein (12 ½% protein min., or higher, preferred) (alternate is all purpose white bread flour)
• 250 grams (8.8 oz) room temp water
• 1/8 TSP of instant dry yeast
• 1 TSP (3 grams) diastatic malt powder (this is optional but strongly recommended for best results)

Ingredients: Final Dough and dressing

• All the poolish from above
• 250 gm (8.8 oz) double zero white flour, high protein (12 ½% protein min., or higher, preferred) (alternate is all purpose white bread flour)
• 100 ml (100 Grams) (3.5 oz) room temp water
• 1 TSP diastatic malt powder (this is optional but strongly recommended for best results)
• 10 gm table salt (1 1/2 TSP)
• More salt to taste.
• Dried Oregano to taste (optional but preferred)
• Extra virgin olive oil to taste

Process:

Make poolish: In a container, add 250 gm of double zero flour, 1/8 tsp yeast, 1 tsp diastatic malt powder, and 250 ml water. Mix to incorporate, untill smooth. Cover and let stand 12 hrs. at room temperature.

After 12 hrs., add 250 grams all-purpose flour, 10 gm salt, 1 tsp diastatic malt powder, 100 grams of water, to the poolish

Mix well and use “pincher method” and squeeze the dough with your hand, to ensure all ingredients are incorporated and a wet dough is formed. (typically takes 1 – 2 minutes) Cover, let rest 20 – 30 minutes.

With a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique for about a minute (or 10 – 20 folds). Then, cover, and let rest 20 – 30 minutes.

Again, with a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique for about a minute (or 10 – 20 folds). Then, cover, and rest for 5 hours (should at least double in size)

Remove the dough, place on a dry surface. This time, only do 4 “folds”, then shape the dough into a round. With your hands, cup the dough from behind and pull it towards you, dragging it along the surface – it will begin to tighten. Turn the dough a quarter turn and repeat, dragging it along the surface. Do this 3 – 4 times, until you have a medium tight dough.

Place dough in a lightly oiled bowl, cover, and let rest 2 hrs. at room temp (after 1 hr. 30 minutes have passed, preheat your oven to 500 deg. F.)

Take a baking pan (cookie sheet) (I use a large one 33cm X 46 cm or 13 inch X 18 inch) and lightly coat the bottom with EVOO. Add the dough and then with some EVOO on your hands, press down on the dough and spread it out into a rectangular shape, about an inch thick (it will not fill the entire pan)

Then with your fingertips, press down into the dough, make dimples, start at the top and make dimples all the way to the bottom.

Drizzle Olive oil mix overtop of the focaccia (don’t be shy – add enough to completely cover the top of the focaccia) then with a brush, you can evenly distribute the Extra virgin olive oil to taste

Sprinkle salt on top as well, to taste, and then sprinkle oregano on top, to taste.

Place in preheated oven and cook for 12 – 15 minutes – the top of the focaccia should be golden brown or dark golden brown, as you prefer.

Remove and cut into squares (large squares if making sandwiches) and enjoy!!

Thank you for joining us in this baking journey! As you enjoy your homemade focaccia, may it remind you of the blessings in your life. Come back again for more delightful recipes and subscribe to receive Scriptural Seeds devotions that nourish your spirit. Happy baking!

Rob Lavallee

Scriptural Seeds