This easy, tasty focaccia bread recipe was created by our Executive Chef Jamie Prouten to serve in our Tasting Room alongside our Il Pranzo Lunch, Garden to Table Brunch, and our private events. He makes it fresh every day, and it's become a staff favorite!
4 cups warm water
3 Tbsp yeast
2 ½ Tbsp sugar
12 cups all-purpose flour
3 Tbsp sea salt
2 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
1/4 cup Round Pond Garlic-Infused Olive Oil
2 Tbsp assorted dried Italian herbs (optional)
Place water, yeast, and sugar in a bowl and place in a warm environment until mixture begins to bubble - about 10-15 minutes. Meanwhile, mix flour and salt in a kitchen-aid mixer bowl. When yeast mixture is ready, add to the mixer bowl along with 1 ¼ cups of Italian Varietal Extra Virgin Olive Oil. Mix on low speed with the dough hook attachment for 4-5 minutes, or until the dough forms into a ball. Increase the speed to medium and mix for 3-4 minutes more.
Remove dough from mixing bowl and place in a separate oiled mixing bowl. Cover with plastic wrap and put bowl in a warm place to proof until it has doubled in size (about 2 hours).
Once dough is proofed, brush two ½ sheet trays with Italian Varietal Extra Virgin Olive Oil. Cut dough in half and place a half on each sheet tray. Using your hands, start to form the dough into the shape of the pan, making sure it is evenly spread to the edges. Use your fingertips to poke holes into the spread-out dough creating holes and wells. Cover with plastic wrap as before and let dough double in size once again.
Once dough has doubled, drizzle with Garlic-Infused Olive Oil and season with sea salt and herbs as desired. Bake in a 400F oven for 20-25 minutes, or until the bread is golden brown. Slice and serve. Enjoy!