Focaccia Bread made fast

Recently, I've gotten into a soup kick. I have been making different versions on the stove top as well as playing with the instant pot (my amazing new toy; more on that at a later date). But with all this soup, you need a yummy bread to help with the broth. 

Enter Focaccia Bread!

Now, in our house, any bread is considered a pretty amazing thing. We love bread, and I have tried A---L-O-T of recipe. Some work better than others. Some taste great but take too long, others are fast but the flavor and texture are lacking. This bread hits all the right notes. Flavorful, soft airy texture, and so quick and easy! 

I made some minor modifications from the original recipe so that I could make it even faster in the food processor rather than a mixer (this is also easier clean up, huge plus!).  

Not only is it great with soups, it works with stews or as a sandwich bread...you could even use it for a SuperBowl breadstick finger food with some marinara sauce to dip in. Oh yum!!! Seriously, if love bread even a little, try this recipe. So much potential in such an easy recipe. Enjoy!

Foccaccia Bread

2t yeast

1t sugar

2c flour           

1/2t salt

2T EVOO 

3/4c water, warmed to 120-125

Butter Mix

2Tbutter

2t parmesan cheese, grated

1/2t italian seasoning

Warm the oven to 220. When it reaches temperature, turn it off so it's ready to help the dough rise. Also, prepare a baking stone or cast iron skillet/pan by oiling it and then set aside.

In a food processor with the dough blade, mix all the dry ingredients for the bread together. Add the oil and pour water in slowly with the processor on.  Allow the processor to continue kneading the bread until it forms a nice dough ball; the sides of the bowl should be relatively cleaned of the mix. Turn out onto a floured surface and knead by hand a couple times. 

Using a rolling pin or your hands, roll the dough out to fit into your pan. Place it in the pan so it's smooth, maybe a slight curl at the edges. Place it in the warmed oven to rise for about 20 minutes.

Meanwhile, melt the butter and mix in the parmesan and italian seasoning (or set it aside and sprinkle the parmesan and seasoning on after you've spread the melted butter). Once the bread has been able to rise a bit, pull it out of the oven. Turn the oven back on to 400.

While the oven warms again, use your fingers to push some holes in the dough. Don't push all of it down, and don't push completely to the bottom. Brush the butter mix on top of the bread, allowing the finger hole wells to fill with butter.  When the oven is heated to 400, bake the bread for about 20 minutes. Remove and allow to cool for a few minutes before enjoying.

This recipe is based off a recipe found at Crunchy Creamy Sweet.