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Focaccia Bread in a Bag

I was in a hurry, needed some bread for dinner. Made this while other dinner items were being prepared/cooking....

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1 and 1/2 c. unbleached flour

1/2 c. whole wheat flour

1 tsp. sea salt (or table salt)

2 tsp. sugar

1 scant T. dry yeast

1 cup warmish water + 2 to 3 T. more if needed

2 T. olive oil

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Put ingredients in a gallon zip-loc bag (used the stronger freezer kind). Seal bag. Just begin mixing by squishing sealed bag with hands....soon will form a ball, keep on squishing/kneading for about 6 minutes, or until dough is very smooth. If the dough does not form a ball:  add 1 T. warmish water at a time until the ball feels somewhat firm but NOT too heavy.  When done kneading: set the sealed bag of dough on a cabinet (in warm place) for about 30 minutes, until doubled in size (sometimes I will loosely wrap it in a towel to keep warm). Generously grease an 11x15x1 pan. Put 1/2 tsp. oil or butter on your hands, take dough out of bag, form ball, slightly flatten, place on pan, gently press into a rustic oval that doesn't go to edges of pan, that is just less than an inch thick....it won't be even, this is a rustic flat bread.  Cover, let sit 20 minutes to rest: it should raise somewhat and feel 'light' to a gentle touch of the fingertips. Put in cold oven, turn heat to 425° . Bake about 10 to 12 minutes, or until it is a bit golden on top. Take out of oven, butter the top (then I sprinkled garlic salt on it), let sit 2 minutes. Cut in squares, and serve immediately.

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Note: of course you can top focaccia in many ways other than plain and simple like here; look it up online for a lot of ideas.

 

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