Laura Mariano
Focaccia bread is a traditional Italian flatbread known for its olive oil-rich crust and soft interior. It’s often flavored with herbs like rosemary and topped with coarse salt before baking. Focaccia can be served as a side dish, used for sandwiches, or enjoyed on its own. It’s a versatile bread that’s popular for its savory, slightly chewy texture and aromatic flavors.
Ingredients:
- 500g (about 4 cups) bread flour
- 1 packet (7g or 2 1/4 tsp) instant yeast
- 1 1/2 tsp salt
- 1 1/2 cups lukewarm water
- 1/4 cup olive oil, plus more for drizzling
- 1-2 tbsp fresh rosemary (optional)
- Coarse sea salt, for sprinkling
Instructions:
- Mixing the Dough:
- In a large bowl, combine the bread flour, instant yeast, and salt.
- Make a well in the center and pour in the lukewarm water and olive oil.
- Mix together until a dough forms.
- Kneading:
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- First Rise:
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shaping and Second Rise:
- Preheat your oven to 425°F (220°C). Lightly oil a baking sheet or a baking pan.
- Punch down the dough and transfer it to the prepared baking sheet.
- Gently stretch and press the dough to fit the pan. If it shrinks back, let it rest for a few minutes and then continue stretching.
- Cover the dough with a clean towel and let it rise again for about 20-30 minutes.
- Adding Toppings:
- Using your fingertips, make dimples all over the dough.
- Drizzle olive oil generously over the dough, allowing it to pool in the dimples.
- Sprinkle with fresh rosemary and coarse sea salt.
- Baking:
- Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Cooling and Serving:
- Remove from the oven and let it cool slightly on a wire rack before slicing and serving.
