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Hello Char,

Level 1: Focaccia Bread

Bake once a week - 4-week challenge

Week 1

First bake!

Start Here

Week 2

Keep it up

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Week 3

Almost there

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Week 4

New recipe unlocked!

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Recipes

Unlock the next recipe when you complete your streak!

Focaccia

🔒Irish Soda Bread

🔒Banana Bread

🔒Beer Bread

🔒Flat Bread

🔒White Bread

🔒Whole Wheat

🔒English Muffins

🔒Bagels

🔒Rye Bread

🔒Hawaiian Rolls

🔒Pumpernickel

🔒Ciabetta

🔒Baguette

🔒Challeh

🔒Brioche

Let's learn how to bake

Focaccia Bread

Phase 1:

Wheat & See

Phase 2:

Get a Roll On

Phase 3:

Bread Winner

Phase 1: Wheat & See

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So, what is

Focaccia Bread?

Focaccia is an Italian flatbread that originated in ancient Rome. It is known for its dimpled surface, olive-rich crust and pillowy interior. It's simple to make and delicious!

What makes good

focaccia bread?

✓ Golden, crispy crust

✓ Soft, airy interior

✓ Even olive oil distribution

✓ Fragrant rosemary aroma

...and what other recipes can you make with it?

Dips and spreads

Homemade pizza

Sandwiches

Phase 1: Wheat & See

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What ingredients & equipment do you have access to?

Check off what you currently have and we will help you find what's missing from your list!

Ingredients

Flour

Kosher Salt

Instant Yeast Water

Water

Butter

Olive Oil

Sea Salt

Rosemary

Equipment

Whisk

9x13 Pan

Refrigerator

mixing bowl with lid (or cloth bowl cover)

Measuring Cup

Phase 1: Wheat & See

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Awesome! What you currently have:

What’s missing and where to find it:

Ingredients

Equipment

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Phase 2: Get a Roll On

Step 1 of 6

Mix the dough

In a large bowl, whisk together 2 cups flour, 1 packet instant yeast, and 1 tsp salt. Add 1 cup warm water and mix until combined.

💡 Tip:

Water should be warm to touch but not hot

(around 100°F/38°C)

⚠️ Common mistakes:

• Water too hot will kill the yeast

• Forgetting to mix dry ingredients first

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Phase 2: Get a Roll On

Step 2 of 6

Cold proof

Rub the surface of the dough generously with olive oil. Cover the bowl with a lid/cloth and place in the refrigerator for 12 hours to 3 days.

💡 Tip:

Dough should be slicked in oil to keep it moist and to form a crust once baked.

⚠️ Common mistakes:

• Not covering the bowl
tightly

• Not cold proofing for the minimum 12 hours

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Phase 2: Get a Roll On

Step 3 of 6

Prepare the pan

Spread a coat of butter onto pan, then pour 2 tbsp of olive oil into middle of pan.

💡 Tip:

Don't skip the oil - it creates the crispy bottom crust

⚠️ Common mistakes:

• Using too little oil

• Not coating the sides

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Phase 2: Get a Roll On

Step 4 of 6

Stretch & fold

Take dough from refrigerator and remove lid. While rotating the bowl, fold in the sides of the dough with the remaining oil. Then make 4-6 stretch and folds towards center of dough to create a ball shape.

💡 Tip:

Coat your fingers in some olive oil to prevent it from sticking to dough

⚠️ Common mistakes:

• Not folding in all of the olive oil

• Not seeing a ring of olive oil around dough means not enough oil was in it while cold proofing

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Phase 2: Get a Roll On

Step 5 of 6

Shape & dimple

Transfer dough ball to oiled pan and wait 2-4 hours for it to stretch and rise to fit pan. Then pour and spread some olive oil across surface. Use your fingers to create dimples across the surface. Preheat oven 425°F.

💡 Tip:

The dough should puff up and fill the dimples slightly

⚠️ Common mistakes:

• Skipping this rise

• Forgetting to preheat oven