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Mansfield Magazine

Cafe Sicilia's Focaccia Bread

Apr 03, 2017 02:52PM ● By Melanie Heisinger

Cafe Sicilia's Focaccia Bread

Cafe Sicilia shares a tasty recipe with us. This time enjoy Focaccia Bread

Focaccia Bread

(Recipe adapted from Anne Burrell of Food Network)


1 3/4 cups warm water ( about 105° F)
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading ( I like King Arthur flour)
1 tablespoon kosher salt
1 cup good extra-virgin olive oil, divided
course sea sat for sprinkling (e.g. Maldon sea salt flakes)
Italian herbs sun dried tomatoes in olive oil (optional)


Combine the warm water, yeast and sugar in a small bowl. Place the bowl in a warm place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of an electric mixer fitted with a dough hook, combine the flour, kosher salt, 1/2 cup olive oil and the yeast mixture. Mix on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on medium speed until it becomes soft and smooth. If the dough seems too sticky sprinkle on a little extra flour.

Transfer the dough to a clean, lightly floured surface and knead it a few times until it is silky and smooth.

Coat the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and a tea towel. Put it in a warm place and leave the dough rise to double in size, at least 1 hour.

Pour the remaining 1/2 cup olive oil in a sheet pan. It will seem like a lot of oil but this makes the Focaccia delicious! Put the dough into the sheet pan and use your fingers to press out the dough. Turn the dough over so that both sides are coated with oil. Continue to press out the dough so that the sheet pan is completely filled. Use your fingers to make holes through the dough so that it looks craggy and uneven. This is necessary, else the finished product will be smooth!

Put the dough in a warm place again and allow to double in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425° F.

Drizzle a little more olive oil on the dough. Sprinkle over a generous amount of sea salt flakes and Italian herbs. Add the sundried tomatoes, if using. Bake the bread until the top of the focaccia is golden brown, about 25 - 30 minutes.

Allow the focaccia to cool before cutting and serving.

Buon Appetito!

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