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Bread Dipper’s Infused Olive Oil Blend 250ml bottle served with crusty bread for dipping
Garden Infuzions

Rustic Focaccia Bread Made with Bread Dippers Blend Olive Oil

This Rustic Focaccia Bread Made with Bread Dippers Blend Olive Oil bakes up golden, airy, and deeply savory with a crisp edge and a soft, dimpled center made for sharing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 50 minutes
Servings: 8 pieces
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 1 1/2 cups warm water
  • 1/4 cup Bread Dipper's Infused Olive Oil Blend plus 2 tablespoons for the pan and topping
  • 1 teaspoon honey
  • 1 tablespoon fresh rosemary leaves chopped
  • 1 teaspoon flaky sea salt
  • 1 tablespoon cornmeal for the pan

Equipment

  • 1 Large mixing bowl For mixing and rising the dough
  • 1 9x13-inch baking pan Greased well with olive oil blend
  • 1 set Measuring cups and spoons For accurate portions
  • 1 Wooden spoon For mixing the shaggy dough
  • 1 Oiled fingertips For dimpling the focaccia
  • 1 Oven Preheated to 425°F

Method
 

Instructions
  1. 1. In a large bowl, whisk together the flour, kosher salt, and instant yeast.
  2. 2. Stir in the warm water, honey, and 1/4 cup of Bread Dipper's Infused Olive Oil Blend until a shaggy dough forms.
  3. 3. Cover the bowl and let the dough rest at room temperature for 1 hour.
  4. 4. Stretch and fold the dough over itself once or twice in the bowl, then cover and let it rise until puffy and doubled, about 60 to 90 minutes.
  5. 5. Brush a 9x13-inch baking pan with the cornmeal and 1 tablespoon of the olive oil blend.
  6. 6. Transfer the dough to the pan, gently stretch it toward the corners, and let it rest for 20 minutes if it resists.
  7. 7. Dimple the surface with oiled fingertips, then drizzle on the remaining 1 tablespoon olive oil blend.
  8. 8. Sprinkle with rosemary and flaky sea salt.
  9. 9. Bake at 425°F for 22 to 25 minutes, until deeply golden on top and crisp at the edges.
  10. 10. Cool for 10 minutes before slicing and serving warm.

Notes

For a stronger savory finish, brush the top with a little more Bread Dipper's Infused Olive Oil Blend right after baking. If you want a taller focaccia, use a slightly smaller pan and let the dough rise until very airy before baking.

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