5 from 1 vote

Focaccia

TYPE : Italian
Bread
YIELD : 1 bread / 16 pieces
CALORIES : 130 kcal
PREP TIME : 15 mins
COOK TIME : 20 mins
TOTAL TIME : 3 hrs 35 mins

INGREDIENTS :

  • 3 1/3 cups (8 dl) all -purpose or bread flour (reserve 1 cup (2.5 dl) for kneading)
  • 1 – 2 tsp instant yeast, or 25 g fresh yeast
  • 1 1/2 tsp salt
  • 1 1/2 cups (3.5 dl) lukewarm water
  • 2 tbsp olive oil, plus more for brushing
  • 1 – 2 tsp oregano, rosemary, or other herb of choice
  • 1 – 2 tsp sea salt (flakes or grains) for sprinkling
  • any small toppings you prefer

INSTRUCTIONS :

  • Mix the dry ingredients, then add water and finally oil.
  • Knead for 10 minutes, adding more flour as needed. The dough should be wet and a little sticky.
  • Transfer the dough to an oiled bowl, cover with plastic and allow to rise until at least double the size ( 1 – 2 hours).
  • With oiled hands, lift the dough to a baking sheet brushed with olive oil. Carefully stretch it into a flattened oval, taking care not to deflate any bubbles.
  • Cover with plastic and prove for 30 – 60 minutes.
  • Meanwhile, set the oven to 450°F (225°C).
  • Just before baking, brush with olive oil, create dimples with your fingers, and sprinkle sea salt and herbs on top.
  • Transfer to the oven and lower the temperature to 400°F (200°C). Bake with steam until golden brown on top, about 20 minutes.
  • Allow to cool on a rack covered by a towel and serve slightly warm.

NOTES :

I love making focaccia loaded with toppings such as cherry tomatoes, sun-dried tomatoes, olives and feta cheese and serve it as a snack or a simple meal.

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