Soda bread focaccia marries two popular breads in one delicious slab. Inspired by a recipe from Ireland’s Ballymaloe Cookery School, this flavorful, soft, crispy-topped bread could not be easier, or speedier, to assemble. Leavened like traditional soda bread, baking soda and baking powder work in tandem to give this focaccia its lift and soft texture. Despite the absence of yeast, the final result will look and taste like traditional focaccia in a lot less time.
Storage: Store, tightly wrapped, at room temperature for up to 1 day, or freeze for up to 1 month. If freezing leftovers, cut into individual slices before freezing. Reheat leftover focaccia, wrapped in aluminum foil and on a sheet pan, in a 300-degree oven, until warm, about 10 minutes.
Ingredients
Servings: 12 (makes one 9-by-13-inch slab)
Directions
Active:
15 mins|
Total: 30 mins
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Step 1
Position a rack in the middle of the oven and preheat to 450 degrees. Generously brush a 9-by-13-inch pan with oil.
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Step 2
In a small bowl, whisk together the oil, thyme, and garlic and onion powders until well combined.
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Step 3
In a large bowl, whisk together the all-purpose and bread flours, sugar, baking soda, baking powder and fine salt until well combined. Pour in the buttermilk and mix with a flexible spatula until the dough just comes together and there are no more dry patches remaining – the dough will be sticky.
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Step 4
Transfer the dough to the prepared pan. Dip your fingertips into the seasoned oil and use them to gently press and stretch the dough across the bottom of the pan and into the corners. Continue to dimple the dough all over, re-dipping your fingers in the oil as needed, until the top of the dough is evenly dimpled and generously oiled. Brush or drizzle any remaining seasoned oil over the bread, and evenly sprinkle with flaky salt, black pepper and crushed red pepper flakes.
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Step 5
Bake for 12 to 15 minutes, or until generously browned and crisp on top, rotating front to back halfway through. Remove from the oven, and use a thin metal spatula to immediately transfer the bread to a wire rack. (If the bread cracks a bit or crumbles at the edge, it’s okay.) Generously brush with more olive oil. Let cool until warm, then serve with more olive oil for dipping, on the side.
Substitutions
Prefer fresh thyme leaves? >> Use 2 teaspoons in place of dried.
