Focaccia bread in a pan is a high and very soft kind of bread: a simple and tasty recipe, to be made in just a few steps. Prepare the focaccia bread for a delicious snack or an appetizer, stuffing it with salami and cheese, or with fresh vegetables. But you can also eat it instead of the classic bread, during lunch: finally, try it for breakfast, stuffed with a fresh and sweet jam, and you will not regret it.
In a bowl mix the two flours and add the yeast (1).
Also add the water mixed with milk (2) and the seed oil.
Lastly also add the salt, then knead for a long time, until you have a smooth mass (3). Let it to rise until doubled in volume: if you put it in a hot place, as in an oven that has just been turned off, it will take about 1 hour.
Once it has risen, spread the focaccia bread in a 26 cm diameter pan, leaving holes with your fingertips on the surface (4). Let it to rise for another 30 minutes.
Mix the salt carefully in water and oil and pour the mix onto the focaccia bread (6). Add the rosemary if you like.
Bake it at 230° C in a preheated convection oven for about 18-20 minutes. Remove it from the oven when the surface turns golden brown (7).
You can also prepare the focaccia bread in a pan a few hours in advance because it remains moist and soft. You can bake it in a round pan, or make smaller single-portion pieces, in order to have some nice finger food.
If you want, add flax seeds, poppy seeds or pumpkin seeds to the dough. For a more intense taste, try adding some grated parmesan cheese to the mixture. Finally, you can enrich your focaccia bread with aromatic herbs such as chives, fresh mint or thyme.
If you love homemade focaccia breads, try also this other recipe.
Focaccia bread in a pan stay soft for 2-3 days if wrapped in a cloth and stored in a pantry away from heat sources; alternatively you can keep it in the refrigerator, but you have to take it out and warm it up slightly before serving.