Description
This Braided Focaccia Bread captures the essence of the Mediterranean with a crispy, salty exterior and a cloud-like, airy center. Its unique braided structure allows for flavorful oils and herbs to pool, delivering a symphony of textures.
Ingredients
Scale
4 cups All-Purpose Flour
1.5 cups Warm Water
2.25 tsp Active Dry Yeast
1 tbsp Honey
1.5 tsp Fine Sea Salt
1/3 cup Extra Virgin Olive Oil
2 tbsp Fresh Rosemary
1 tbsp Flaky Sea Salt
3 cloves Fresh Garlic
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for about 10 minutes until frothy
- Mix the Dough: Add half of the olive oil, fine sea salt, and two cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add the remaining flour until the dough pulls away from the sides of the bowl
- Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic
- First Rise: Place the dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot for 1 hour, until doubled in size
- Divide and Shape: Punch the dough down and divide into three portions. Roll each into a 15-inch rope
- Braid: Lay the ropes side-by-side on a parchment-lined baking sheet and braid tightly. Pinch the ends together
- Second Rise: Cover the braided loaf and let it rise for another 30 to 45 minutes
- Dimple and Infuse: Preheat the oven to 400°F (200°C). Press deep dimples into the bread, drizzle with garlic-infused olive oil
- Add Toppings: Sprinkle with chopped rosemary and flaky sea salt
- Bake: Bake for 20 to 25 minutes until golden brown and sounds hollow when tapped
Notes
Ensure water is between 105°F and 110°F for optimal yeast activation.
Do not skimp on the olive oil for better flavor and texture.
Let the bread cool for at least 15 minutes after baking.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 0 mg