FAST FOCACCIA BREAD RECIPE RECIPES

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Steps:

• Put the flour into a large bowl and add the salt. Add the butter and rub it into the flour with your fingertips until it’s like breadcrumbs. Tip in the yeast and sugar.
• Pour the milk into a large measuring jug and stir in 150ml water. Microwave on high for 2 minutes until warm. (Or warm in a pan over a medium heat.) Add to the flour and stir with a wooden spoon. Use your hands to mix the dough until it forms a soft dough that leaves the sides of the bowl clean.
• Sprinkle a work surface with flour, then tip the dough onto it. Stretch and work the dough for 10 minutes until smooth and elastic. Roll the dough into an oblong shape.
• Preheat the oven to 220°C/fan 200°C/gas 7. Grease a 900g loaf tin and add the dough. Cover with greased cling film and leave to rise in a warm place for about 25 minutes, until the dough is almost at the top. Discard the cling film, dust with some extra flour and bake for 30 minutes, until risen and golden brown. Cool in the tin for at least 20 minutes.