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Focaccia Bread in BounceBox by Sahar Elgamil

 bread

Focaccia Bread in BounceBox

Created by Sahar Elgamil

We're obsessed with this Focaccia Bread recipe made in the BounceBox by Sahar Elgamil! We're thrilled to showcase Sahar's breadmaking and discover the fun of Sahar's Focaccia Bread, all while reducing waste and supporting eco-friendly cooking with U-Konserve. Let's get baking and celebrate the beauty of homemade goodness together!

"This mini focaccia is a dream, especially since I made it in my BounceBox from U-Konserve. All the prep, baking, and storing done in one container? Yes please." - Sahar Elgamil

Follow Sahar on Instagram or TikTok for more amazing and delicious recipes like this one!

Watch the recipe on Instagram or TikTok.

Ingredients:

  • 1 cup or 125g All purpose flour
  • 1/2 tsp or 3g salt
  • 95g warm water
  • 2g instant yeast
  • 1 tsp olive oil
  • 1 Tbsp olive oil for proofing
  • 2 Tbsp olive oil for dimpling
  • Cherry tomatoes (optional)
  • Rosemary (optional)
  • Flaky salt (optional)

Directions:

  1. Microwave water in your mini BounceBox for 20 seconds
  2. Add in yeast and 1 tsp olive oil, then whisk vigorously
  3. In your large BounceBox, combine flour and salt
  4. Add in your yeast mixture and stir until it forms a hydrated dough
  5. Cover with the lid and press down once for a vented seal. Let rest for 10 minutes
  6. Stretch and pull the dough for about two minutes. Wetting your hand with water will help with this step
  7. Drizzle 1 Tbsp olive oil over the dough, place the lid back on, and let proof for 30 minutes
  8. After 30 minutes, your dough should have grown. Stretch and pull for another two minutes, then fold the edges of the dough underneath itself and place it smooth side up
  9. Drizzle 2 Tbsp olive oil over the dough, and begin pressing in with your fingers to dimple it
  10. Place any toppings you like on your focaccia. If you choose to do cherry tomato and rosemary, press the tomatoes in cut side up, and oil your rosemary so it doesn’t burn
  11. Top with flaky salt (optional), and bake at 425° for 20 minutes on the lowest rack of your oven
  12. Once crispy on the outside and fluffy on the inside, enjoy!

19 comments

  • Replaced rosemary & tomatoes with Buffalo feta & olives lovely combination

    Brenda
  • It just came out of the oven. Super easy, beautiful, and delicious. The olive oil flavor has seeped into the crisp crust on the top and outside, while everything is soft and fluffy inside. All in just a little over an hour. Perfect, thank you!

    Jennifer Gildea
  • American here – I’m perfectly able to work with metric conversions. If you don’t own a scale, just Google the conversions. It’s not hard. Just got my Bouncebox today and am planning to make this recipe today. I hope it work as well as it looks in the video!

    Jennifer Gildea
  • I bought these containers because of this video and I’ve decided it’s a waste of money both times, it didn’t turn out like this AT ALL. Better recipe measures might help although I weighed out all the ingredients. If you haven’t bought the containers, don’t.

    Kelly
  • Please give the ingredients measurements in U.S. standards. I don’t have a scale that converts metric measurements to U.S. measurements. Thank you.

    Raymond Basurto

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