Italian Focaccia Bread (Print Version)
# Ingredients:
→ Dough
01 -
Warm water, about 1¾ cups (415ml)
02 -
Bread flour or all-purpose, 4 cups (500g)
03 -
Use either 2¼ teaspoons (7g) instant yeast or active dry yeast
04 -
Salt, 2 teaspoons (10g)
05 -
Extra virgin olive oil, ¼ cup (60ml)
→ Toppings
06 -
Scatter 2 tablespoons of freshly plucked rosemary leaves
07 -
Drizzle generously with extra virgin olive oil
08 -
Add a sprinkle of coarse sea salt
# Instructions:
01 -
In a big bowl, mix yeast, flour, and salt. Stir in warm water and olive oil until the mixture looks rough. Then knead for around 10 minutes until you get a smooth, stretchy dough.
02 -
Coat a bowl lightly with oil, place the dough inside, and cover with plastic. Let it rest in a cozy spot for 1-2 hours, so it doubles in size.
03 -
Grease up a baking pan and stretch the dough to fill it. Use your fingertips to poke those classic dimples all over the top.
04 -
Cover the dough again and leave it for another 30 minutes to puff up.
05 -
Set your oven to 425°F (220°C). Before baking, pour some olive oil on top, sprinkle the rosemary and salt. Bake for 20-25 minutes until the top turns nicely golden.
# Notes:
01 -
A classic flatbread from Italy, crispy on the outside but fluffy inside.