Focaccia Bread

Mentioned in
S2E10: The Bear

"And can I get this focaccia walking, please?"

— Marcus —

"And can I get this focaccia walking, please?" — Marcus —

The Episode

In the climactic finale of "The Bear" Season 2, titled "The Bear," tensions and emotions run high as the crew faces a pivotal night. The episode centers around the grand reopening of "The Bear." Carmy (Jeremy Allen White) is under immense pressure to prove the transformation of the restaurant and to honor the memory of his late brother, Michael.

As the staff prepares for the big night, personal conflicts and professional challenges collide. Sydney (Ayo Edebiri) steps up, showcasing her growth and commitment to the vision, while Richie (Ebon Moss-Bachrach) grapples with his evolving role and relationship with Carmy. The episode explores themes of family, legacy, and redemption, with each character confronting their past and future.

Focaccia is mentioned several times throughout the episode, with the staff being told to “push it”, “walk it”, and “refire it”.

Focaccia Bread

Focaccia is a classic Italian flatbread known for its soft, airy interior and golden, crispy exterior. Infused with fragrant olive oil and often topped with a variety of herbs, vegetables, and sea salt, focaccia is a versatile bread that can be enjoyed on its own, as a side dish, or as a base for sandwiches.

Ingredients

• 4 cups all-purpose flour

• 1 ½ cups warm water

• 2 ¼ tsp active dry yeast (1 packet)

• 2 tsp sugar

• 2 tsp sea salt, plus extra for sprinkling

• ½ cup extra-virgin olive oil, divided

• Fresh rosemary, thyme, or other herbs (optional)

• Cherry tomatoes, olives, or other toppings (optional)

Directions

1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. Add 2 cups of flour and 2 tsp of sea salt. Stir to combine. Gradually add the remaining 2 cups of flour and ¼ cup of olive oil. Mix until a sticky dough forms.

2. Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.

3. Transfer the dough to a large, oiled bowl, turning to coat it in the oil. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.

4. Coat a large baking sheet or a 9x13-inch pan with 2 tablespoons of olive oil. Punch down the risen dough and transfer it to the prepared pan. Using your fingers, gently stretch and press the dough to fit the pan.

5. Cover the dough with a damp cloth or plastic wrap and let it rise for another 30 minutes.

6. Preheat your oven to 425°F (220°C).

7. Use your fingers to create dimples all over the surface of the dough. Drizzle the remaining ¼ cup of olive oil over the top, ensuring it pools in the dimples. Sprinkle with extra sea salt and your choice of fresh herbs and toppings.

8. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped.

9. Allow the focaccia to cool slightly in the pan before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.