It’s time to grab the marinara!
This Amish Friendship Bread focaccia is easy and delicious. I made this one with garlic, olive oil, rosemary, and coarse sea salt but you can top it with any combination of herbs, cheese, olives, sun-dried tomatoes or diced jalapeños … it’s totally up to you. This is a one-bowl recipe, meaning that everything goes into a large mixing bowl at once. If you own a stand mixer with a dough hook or have a bread maker, it’s even easier.
Here’s a quick video of how I put this recipe together:
The key is to use your starter when it’s recently been fed (today or the past 24 hours) and it’s active and bubbly. Since there’s no added yeast in this recipe, you are counting on your starter to do the heavy lifting. Literally!
Start by stripping some rosemary off the stem and mincing 3 cloves of garlic.
I used a friend’s bread maker to knead the dough, but if you’re willing to put a little elbow grease into the recipe, stir with a wooden spoon until all ingredients are well incorporated. Turn onto a floured board and continue kneading until a sticky dough ball is formed. Add flour as necessary.
Place in an oiled mixing bowl and cover with oiled plastic wrap. Leave in a warm area of your kitchen and allow to rise for two hours. You can also put the dough in the fridge overnight (8-24 hours) for a long, slow fermentation. Either way, you’ll want to see it double in size before you use it.
Grease a rimmed baking sheet. Punch down the dough and turn onto the sheet, carefully pressing the dough towards the sides of the sheet. If the dough is really loose, use two spoons to help you fold the dough onto itself a few times before turning onto a baking sheet.
Press the dough with your finger — if it shrinks back right away, let it rest for a few minutes and try again. When it springs back slowly, cover with plastic wrap and allow it to rise until it doubles in size, about 2 hours (warm kitchens may go faster, cool kitchens may take up to 4 hours).
Preheat oven to 450° F (232° C). Remove plastic wrap and gently dimple the top of the dough with your fingertips.
Drizzle with olive oil and coarse sea salt.
Bake for 20-25 minutes or until golden brown. Cool in pan before turning onto rack. Optional: you can brush the tops with melted butter. Slice and serve warm as a side to a heaping plate of pasta or beef ragu or as an appetizer with a marinara, ranch dipping sauce, or even some homemade hummus.
Amish Friendship Bread Focaccia
- 1 cup Amish Friendship Bread Starter bubbly and active
- 1½ cups water warm (more if needed)
- 2 tablespoons extra virgin olive oil (plus extra to drizzle)
- 5 cups flour (plus extra as needed)
- 3 tablespoons fresh rosemary chopped
- 3 cloves garlic minced
- 1 tablespoon coarse sea salt (plus extra as needed)
- 4 tablespoons butter melted to brush on top (optional)
- Combine all ingredients except for the butter in a large mixing bowl (if using a bread maker, add into bread maker pan and set to "dough" feature).
- Turn onto a floured board. Knead until a sticky dough ball is formed, adding additional flour as necessary.
- Place dough ball in an oiled mixing bowl and cover with plastic wrap. All to rise for 2 hours. You can also put the dough in the fridge overnight (8-24 hours) for a long, slow fermentation. Either way, you'll want to see it double in size before you use it.
- Grease a rimmed baking sheet. Punch down dough and turn into baking sheet, evenly pressing dough to the sides of the sheet. If the dough pulls away, let it rest for few minutes before continuing.
- Cover with plastic wrap and allow to rise in a draft-free area until doubled in size, about 1-2 hours. Warm kitchens may go faster; cool kitchens may take longer, even up to 4 hours.
- Preheat oven to 450° F (232° C). Gently dimple the top of the dough with the tips of your fingers.
- Drizzle with olive oil and sprinkle with coarse sea salt.
- Bake for 20-25 minutes or until golden brown. Cool in pan before turning onto rack. Melt the butter and brush on the top of the foccacia if desired. Slice and serve warm.
- Use your starter when it’s recently been fed (today or the past 24 hours) and it’s active and bubbly.
- Experiment with other toppings! Try chopped olives, sliced bell peppers or tomatoes, red pepper flakes, sliced jalapeños, and any combination of shredded cheese.
>> Have you tried this recipe? Give the recipe some stars or leave a comment below and let us know how it worked for you!