This was my first time making focaccia and this recipe was absolutely amazing. I used a sheet pan and checked the bread after about 18 minutes in the oven — it wasn’t as crispy as I like (I need it brown!) so I drizzled some more olive oil on top and stuck it on the top rack to finish for a few more minutes. The texture ended up being perfect.
It’s worth noting that I don’t have a scale to measure flour with, which I was apprehensive about. I tried my best to convert everything to cups — I made this using 1 & 3/4 cups of warm water, and just under 4 cups of Bob’s Red Mill bread flour. This was my second attempt at the dough (I immediately knew that I used way too much flour the first time, so if you’re measuring, be careful!) For the toppings, I used fresh rosemary, thyme, slivered garlic, and cherry tomatoes. I also carmelized some shallots to enjoy with the bread once it was done baking.
This recipe is wonderful, and this photo doesn’t do it justice. It’s everything I wanted and I am so glad I came across your content, thank you!
