Hey there! I’ll put this recipe at the top of the page, and if you want more background on how I use it, keep on reading afterwards. Bon Appetit!
Quick “Focaccia” All-In-One Dinner Bread
Equipment
- 1 Mixer (stand or hand)
- 1 Baking Pan with Raised Edges (size will depend on how you want to use the bread)
Ingredients
Dough
- 1 ¼ cup water, warm
- 1 tsp sugar (granulated)
- 2 tsp yeast, rapid rise (use 1 tbsp if not rapid rise yeast)
- 1 tbsp olive oil
- ½ tsp salt (table salt)
- 3 cups flour
Outside of Dough / Pan
- 1 tbsp sea salt (to taste, optional)
- 2-4 tbsp olive oil
Instructions
Dough
- Mix all dough ingredients together into the bottom of a stand mixer bowl (or large bowl if using hand mixer) until water and flour are combined. (Note: Most recipes tell you to use warm water to avoid killing the yeast, and if you're using a rapid rise yeast, that's probably best; however, I use a bulk dry yeast – Azure Standard brand – and have found hot water to be more effective for a fluffier, focaccia-like rise.)
- Attach the mixer bowl to the mixer and, using the mixer's dough hook attachment, mix until dough is smooth and shiny, alternating between low and medium speeds.
- In a baking pan, add 2-4 tbsp of olive oil (your preference), and scrape the dough into the pan on top of the olive oil. Using your fingers or a spoon, fold the dough over a few times until all of it is covered with the oil. Then, spread out the dough to the edges of the pan. (Note: It's fine to use parchment paper to line the pan before adding the oil, and I almost never make this recipe without it!)
- Sprinkle the top of the dough generously with sea salt and let rise for 20 minutes while you preheat the oven to 400℉.
- Bake for 20 minutes, then remove from pan to a cooling rack. The cooling time will depend on the bread's function.
Focaccia
- Serve as soon as bread is cool enough to touch. Add additional toppings like minced garlic, herbs, and more olive oil if desired.
Pizza / Breadsticks with Cheese
- Add your pizza or breadstick toppings and return to oven to broil on high for another 3-7 minutes, or until the cheese is melted to desired doneness. (Note: If using parchment, remove before broiling since most parchment paper is only safe up to 425℉.)
Sandwiches / Burger Buns
- Cool bread 15-20 minutes minimum to allow the crumb to set. Make sandwich bread or buns by cutting bread loaf into pieces that are the right size for your needs, then slicing through the middle to create two halves.
Behind the Recipe
So, this recipe’s addition to my family’s cookbook came from a combination of healthier eating and lack of time. We stopped buying sandwich bread years ago initially to get away from preservatives, but once our gluten sensitivity was realized, it became a matter of necessity to make our own bread.
Note: Thank goodness we are all able to tolerate Einkorn flour, otherwise most of the recipes I use wouldn’t have been possible anymore. For more info on Einkorn, some great websites are Einkorn.com, JovialFoods.com, A Modern Homestead, and Farmhouse on Boone. I purchase almost all of my Einkorn from the first two, and almost all of my regular Einkorn recipes originated at the second two.
I tried to be a champ and keep up with having fresh loaves available for daily use, then via batch baking, and finally, I ended up limiting sandwich bread to an occasional treat. We are still more or less in the “treat” category for sandwich bread specifically, but this quick focaccia recipe allowed me to keep burgers, garlic bread, and pizza on the menu even when time was tight. I don’t always have the time on the weekend to prep bread for the week, and my lunch break might have other chores to attach to it. That said, a recipe that only takes a few minutes to prep with a 20 minute rise, 20 minute bake time? Yes, please!
Despite its focaccia styling, this bread can work as a sandwich bread as well, but I usually only do baked sandwiches with it (grilled cheese, etc.). While we’re on the topic, here’s a link to the sandwich bread recipe I use most (Einkorn specific). If you’re not gluten sensitive, however, I highly recommend this Julia Child sandwich bread recipe. It comes out pretty perfect in my opinion and will put out 2-3 loaves depending on the size loaf pan you use. When we were a smaller family of 5, one batch would get us at least through a week of bread needs. Any longer would need toasting or repurposing.
Okay, that’s all I have to add for now! Once I’ve filmed this recipe in action, I’ll be posting it here and on my YouTube channel for a visual reference. Make sure to subscribe to stay updated!
As always, thanks for reading!
– Daysha