Focaccia Bread Recipe – 2022 Viognier Viognier, a relative newcomer to Washington State, offers serious competition to established varietals like Riesling and Chardonnay. You’ll marvel at the lively floral aromas and light expressive character as this wine delivers a complex range of ripe unctuous fig and apricot. Sweet, fruity intensity builds to a long silky finish of butterscotch and candy. Shop Now

Focaccia Bread  Serves 4 Elevate your dining experience with our Focaccia Bread, a flavorful blend of bread flour, fresh herbs, and extra virgin olive oil, artfully adorned with rosemary, sage, thyme leaves, and a hint of flaky sea salt. Each golden bite promises a symphony of tastes, a true delight for your senses.

Focaccia Bread Recipe – 2022 Viognier

Ingredients:

For the Dough: 

4 ¾ cups bread flour

1 T chopped fresh rosemary

1 T chopped fresh sage

1 T chopped fresh thyme

2 ¼ t kosher salt

1 ¼ oz packet instant yeast (2 ¼ t)

2 ¼ cups warm water

3 T extra virgin olive oil, divided

For The Assembly:

¼ cup plus 2 T extra virgin olive oil, divided

1 t fresh rosemary leaves

1 t fresh sage leaves

1 t fresh thyme leaves

1 t flaky sea salt

Focaccia Bread Recipe – 2022 Viognier

Directions:

For the Dough: 

1. In a large bowl, whisk together the flour, rosemary, sage, thyme, salt, and instant yeast. Add the warm water and 2 T of olive oil.

 2. Using a rubber spatula or a wooden spoon, mix the dough until a sticky ball forms.

 3. Drizzle the top of the dough and down the sides of the bowl with the remaining 2 T of oil. Using a rubber spatula or hands flip the dough to coat the exposed surface of the dough in the oil.

 4. Cover the bowl with plastic wrap and place in a warm place to proof (approximately 100 degrees F) for 3-4 hours or place in the refrigerator for at least 12 hours or up to three days.

For the Assembly: 

1. Pour ¼ cup olive oil into a 13-by-9-inch baking pan.

 2. Use a rubber spatula to scrape the dough into the prepared pan, turning to coat with oil. Gently press the dough to stretch it into the corners of the pan. (It’s OK if it doesn’t completely fill the pan; it will cover more area as it rises).

 3. Cover with plastic wrap and let the dough proof and come to room temperature, 3 to 6 hours.

 4. Before you’re ready to bake the focaccia, preheat the oven to 425 degrees F.

 5. Use fingers to dimple the entire surface of the dough, gently stretching the dough, without tearing it, to fill the pan.

 6. Sprinkle the surface with rosemary, sage, and thyme.

 7. Drizzle the surface with the remaining 2 T of oil.

 8. Sprinkle with the flaky salt.

 9. Bake until golden brown, 35 – 40 minutes (turning the baking pan half way through). Let cool for at least 10 minutes before slicing and serving.

Focaccia Bread Recipe – 2022 Viognier

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