4-way Focaccia

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My family loves focaccia, but then who doesn’t! It has a thick crust on the outside which is flavored with salt and/or herbs or other condiments, and so soft and spongy on the inside! When we went to Italy on our honeymoon many years ago, the scene of these little shops lined with different kinds of focaccia was pure bliss! The vendors would have huge rectangular slabs of the bread mostly with flaky sea salt and some with olives and rosemary. The smell of the fresh bread was intoxicating, as we would stroll through those little streets lined with the food vendors!


My kids had been asking me to make the focaccia bread, and I get bored of eating just one kind of flavor, so I decided to flavor the focaccia in 4 ways! 


Here are my toppings for all the 4 variants of the focaccia:

1st tin: lemon slices , lemon zest,  thyme

2nd tin: grapes, chopped rosemary sprigs

3rd tin: cluster heirloom , garlic slices, remaining thyme

4th tin: olives, chopped rosemary, pimento peppers

TIP: Patience is the key to any good bread along with the room temperature. If you live in a cold place, you should keep the covered dough in the oven with the light on for it to rise well.
The dough itself is very easy and does not take time to make, in a stand mixer and then after the first rise, I divided the dough into 4 equal balls, oiled 6 inch cake tin pans, and put the dough in all the 4 tins, covered it and let it rise again for about an hour.
Once risen, you can top it with whatever toppings you want, you can refer to the toppings that I have listed above for options. The kitchen area smelt heavenly as the bread was baking and my kids could not wait for it to come out of the oven and for them to taste test the bread! My favorite one was the olive, rosemary and pimento peppers! My kids loved the grape, rosemary focaccia and the tomatoes, garlic, thyme focaccia! We enjoyed the fresh focaccia with some flaky sea salt and some good olive oil. 🙂
Enjoy the recipe and if you have any questions, please feel free to send me a comment or contact me via the blog.

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