A delightful Focaccia featuring an incredibly airy crumb and a golden, olive oil-infused crust with characteristic dimples. This versatile Italian flatbread is ideal as an appetizer, a side with soup, or for making sandwiches. Ready in 2 hours 30 minutes (including rising time) with a wonderfully savory and satisfying texture.
Ingredients
Directions
Activate Yeast: In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
Mix Dough: Add the flour and fine sea salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms. It will be very wet. Drizzle 2 tablespoons of the olive oil over the dough. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare Pan & Dimple: Drizzle the remaining 2 tablespoons of olive oil into a 9x13 inch baking pan, ensuring the bottom and sides are well coated. Gently scrape the risen dough into the prepared pan. With oiled hands, gently stretch the dough to fill the pan. Critical Step: Use your fingertips to create deep dimples all over the surface of the dough.
Second Rise & Top: Drizzle generously with more olive oil. Sprinkle with the chopped rosemary and flaky sea salt. Cover lightly with plastic wrap and let it rise again for 30-45 minutes, or until puffy. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second rise.
Bake: Bake the focaccia for 20-30 minutes, or until golden brown on top and cooked through.
Remove from oven and transfer to a wire rack. Let cool for a few minutes before slicing. Serve warm or at room temperature.
Perfect Focaccia Recipe
Serves: 8 People
Prepare Time: 15
Cooking Time: 120
Calories: 280
Difficulty:
Hard
A delightful Focaccia featuring an incredibly airy crumb and a golden, olive oil-infused crust with characteristic dimples. This versatile Italian flatbread is ideal as an appetizer, a side with soup, or for making sandwiches. Ready in 2 hours 30 minutes (including rising time) with a wonderfully savory and satisfying texture.
Ingredients
Directions
Activate Yeast: In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
Mix Dough: Add the flour and fine sea salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms. It will be very wet. Drizzle 2 tablespoons of the olive oil over the dough. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare Pan & Dimple: Drizzle the remaining 2 tablespoons of olive oil into a 9x13 inch baking pan, ensuring the bottom and sides are well coated. Gently scrape the risen dough into the prepared pan. With oiled hands, gently stretch the dough to fill the pan. Critical Step: Use your fingertips to create deep dimples all over the surface of the dough.
Second Rise & Top: Drizzle generously with more olive oil. Sprinkle with the chopped rosemary and flaky sea salt. Cover lightly with plastic wrap and let it rise again for 30-45 minutes, or until puffy. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second rise.
Bake: Bake the focaccia for 20-30 minutes, or until golden brown on top and cooked through.
Remove from oven and transfer to a wire rack. Let cool for a few minutes before slicing. Serve warm or at room temperature.
