Simple Focaccia January 16, 2013January 16, 2013 Nicola Quinn bread, recipe Stop the presses! Or the recipe cards or whatever information source you stop in the foodie blogging world. Facebook? Twitter? Pinterest? Whatever it is – stop it because I have found the most amazing (and simple!) focaccia recipe that delivers delicious, light and fluffy on the inside, crispy and crunchy on the outside focaccia each and every time – no lie!Just look at that loaf – and that was my first attempt! (Please excuse the top right corner – or the fact that it’s missing. Warm bread straight out of the oven is impossible to resist.) Since making the first loaf, I’ve repeated the recipe a few times using different herbs and even caramelised onions (oh my yum!). This recipe is a wonderful base from which you can experiment with different flavours to suit different occasions.Simple FocacciaPrep Time: 10 minutesCook Time: 20 minutesTotal Time: 2 hoursYield: 1 focaccia loafIngredients1 heaping teaspoon active dry yeast1/2 cup warm water1 teaspoon honey1 1/2 cups all-purpose flour1/2 cup whole-wheat flourpinch salt2 tablespoons olive oil (plus extra for brushing)For topping: onion powder, garlic powder, dried basil and dried oreganoRecipeIn the bowl of your electric mixer with the dough hook attached, mix the warm water and honey together. Sprinkle the yeast on top and leave it for 10 minutes to bloom.Turn the mixer on medium and add the flours, salt and oil. Leave the mixer to knead the dough for 8-10 minutes - until the dough is very elastic.Cover the dough with plastic wrap and leave it to rise for an hour.Punch the dough down and roll it out onto a floured surface until it's about 1/2 an inch thick.Preheat the oven to 400°F. Place the dough on a lightly oiled baking tray and allow to rise for another 30 minutes.Press your finger tips into the dough several times to create dimples. Brush the top with olive oil and sprinkle on your toppings.Bake for 18-20 minutes (until golden and hollow-sounding when tapped) and leave on a wire wrack to cool slightly before slicing and serving.NotesRecipe adapted from Food Coma3.1http://pinkrecipebox.com/simple-focaccia/© Pink Recipe BoxHere are the link parties I link up to.