
Focaccia is an Italian flatbread that’s crispy on the outside and soft on the inside. It’s incredibly versatile, often seasoned with rosemary, sea salt, and olive oil, though you can add other toppings such as olives, garlic, or sun-dried tomatoes. Perfect as a side dish, snack, or even for making sandwiches!
Ingredients:
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 1 teaspoon sugar
- 1 1/2 cups warm water (110°F/43°C)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil (plus more for drizzling)
- 1 tablespoon fresh rosemary (chopped) or 1 teaspoon dried rosemary
- Coarse sea salt for sprinkling
Instructions:
Prepare the Dough:
- Activate the Yeast: In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until frothy.
- Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until the dough begins to come together.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle a bit more flour as needed.
- First Rise: Lightly grease a bowl with olive oil, place the dough in the bowl, and cover with a clean towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape and Second Rise:
- Prepare the Pan: Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish or sheet pan with olive oil.
- Shape the Dough: Once the dough has risen, punch it down to release the air. Transfer it to the prepared pan and press it out with your fingers to fill the entire pan. Dimple the dough with your fingertips to create the characteristic texture.
- Second Rise: Cover the dough with a towel and let it rise for another 20-30 minutes.
Bake the Focaccia:
- Add Toppings: Drizzle the dough with olive oil and sprinkle with chopped rosemary and coarse sea salt. You can also add any other toppings you like, such as garlic, olives, or sundried tomatoes.
- Bake: Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Serve:
- Cool and Serve: Let the focaccia cool slightly before slicing and serving. It’s perfect on its own or served with dips like balsamic vinegar and olive oil.
Prep Time: 20 minutes
Rising Time: 1 hour + 30 minutes
Cook Time: 20-25 minutes
Total Time: 2 hours
Servings: 8-10
Nutrition (per serving):
- Calories: 200
- Carbohydrates: 38g
- Protein: 5g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Fiber: 2g
- Sugar: 1g
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