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Beating Summer 2020 with this recipe: Focaccia bread

Unexpectedly in 2020, we have met in the midst of horrid pandemic, the COVID-19, It impacts our ordinary lives and has ruined our social, economic, entertainments, and all enjoyments. We emptied the toilet tissue and paper towel shelves at the groceries, and we had to line up in front of the big stores to purchase such simple items. People in North America have had to stay at home mandatorily since the second week of March.

This period of time, we experienced the pros and cons of staying home.

I, the writer, stopped writing novels, and rather, started cooking and other things that I was interested in but had no time to do that in my regular time.

So today, I introduce this focaccia recipe for you all to try at home, while beating the stress of being limited to a certain lifestyle this year. I hope you enjoy it with your lovely ones.

Focaccia bread


  1. All purpose flour 3cups
  2. Sea salt 1 tbs
  3. Brown sugar 1/2 cup
  4. Yeast 1ts
  5. Olive oil


  1. Mix All purpose flour, salt, sugar, yeast mix with warm water (40 c) and make dough.
  2. Proof the dough for 20 minutes with covering lid or saran lap.
  3. Fold the dough left to right and down to up like stretching dough. Every time you fold the dough mix some olive oil in the dough to give moisture and make it glutenous.
  4. Proof the dough for 30 minutes.
  5. Repeat steps 3-4 for four times.
  6. Shape (poking dough with fingers) and proof for 20 minutes.
  7. Preheat the oven at Fahrenheit 500 or Celsius 260 degrees.
  8. Lower the temperature to Fahrenheit 460 or Celsius 238 and put the dough into the oven.
  9. Bake it for 12-14 minutes, then flip the bread pan Fahrenheit 360, Celsius 180 degrees to bake the other side for 12-14 minutes equally.
  10. Remove from the oven, put garlic salt and herbs sprinkles on the top of bread and cool the bread.

Enjoy with avocado and fried egg on the top of the bread and a cup of coffee or a cup of almond milk for breakfast to start a brand new day!


Coree ILBO copyright © 2013-2020. All rights reserved.

This material may not be published, broadcast, rewritten or redistributed in whole or part with out the express written permission.

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