Chive Focaccia
Fresh chives infuse this easy focaccia bread with the subtle flavor of onion and garlic perfect as a side for your next lunch or dinner meal! Made with simple ingredients, this is not only delicious, but also easy to make.
Equipment
- 1 large bowl
- 1 baking dish I used a glass 13 x 9 inch dish
- measuring cups and spoons
- 1 tea towel for covering dough during first rise
- hot pad
Ingredients
- 3 cups all-purpose flour 434g, keep an extra ¼ cup on hand in case dough is too wet (details below)
- 1 packet active dry yeast 7g
- 1½ cups water 369g, lukewarm temperature
- 3 tablespoon extra virgin olive oil 33g
- ¼ cup fresh chives 13g, chopped
- ¼ teaspoon pure maple syrup 2g
- ½ teaspoon kosher salt 2g
- 1 teaspoon sea salt 6g, flaky sea salt, for topping (optional)
Instructions
- In the bowl of your stand mixer, stir together the yeast, warm water, and pure maple syrup using a spoon or spatula. If the yeast doesn't "bloom" after sitting for a few minutes, your yeast may be old and you should try a new batch.1 packet active dry yeast, 1½ cups water, ¼ teaspoon pure maple syrup
- In a separate bowl, whisk together all-purpose flour and kosher salt.3 cups all-purpose flour, ½ teaspoon kosher salt
- Add the flour mixture to the bowl of the stand mixer. Attach the dough hook and stir on low speed until the dough holds some shape and the sides are sticking to the side of the bowl. This typically takes 4-5 minutes. If the dough is too wet, add additional flour one tablespoon at a time until the consistency is sticky, but can be manipulated.
- In the large bowl, use your pastry brush to coat the edges of the bowl with 1 tablespoon of your extra virgin olive oil.3 tablespoon extra virgin olive oil
- Using a spatula, scrape the ball of dough to the bowl and gently rotate until coated in oil. Place a towel over the bowl and allow it to rise for about 1 hour, or until it has doubled in size.
- In the bowl, use your hand to take one side of the dough and fold it over on itself. Rotate the bread (or bowl) and repeat, folding the dough over on itself at least 4 times.
- Coat your baking dish with another tablespoon of olive oil. Add the dough and gently stretch until the dough reaches the edges (may not be perfect). Cover with the towel and allow it to rise for a second time. This should take about 45 minutes to an hour.
- Preheat oven to 450 degrees Fahrenheit.
- Remove the towel and pour the remaining tablespoon of olive oil over the top. Using your fingers, press the tips into the dough and repeat down the length of the dough.¼ cup fresh chives, 1 teaspoon sea salt
- Sprinkle the chopped fresh chives over the top and sprinkle your coarse sea salt. If desired, use your pastry brush to gently press the chives and salt into the top of the bread.
- Bake at 450 degrees for 10 minutes. Reduce heat to 350 and bake for another 20 minutes, or until the crust is golden brown and a skewer or toothpick inserted in the center is clean when removed.
- Allow focaccia to cool for about 10 minutes before serving. The focaccia is best served warm, but can be stored in an airtight container for up to 2 days and should be reheated before enjoying again.
Notes
For a focaccia that's less thick, you can bake it on a larger baking sheet.
Nutrition
Serving: 2piecesCalories: 177kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 352mgPotassium: 50mgFiber: 1gSugar: 0.2gVitamin A: 44IUVitamin C: 1mgCalcium: 8mgIron: 2mg
Tried this recipe?Let us know how it was!