Description
Deliciously soft and chewy focaccia bread, perfect as a side or for sandwiches.
Ingredients
Scale
- 1¾ cups lukewarm water
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 4 cups all-purpose flour (or bread flour)
- 3 teaspoons salt
- 2 tablespoons extra virgin olive oil (+ more to grease the pan)
- 2 tablespoons extra virgin olive oil (for topping)
- 3 tablespoons water (for topping)
- ½ teaspoon salt (for topping)
- Optional: flaky salt and 3 pinches of rosemary (fresh or dried)
Instructions
- Bloom the Yeast: In a small bowl, whisk together lukewarm water, instant yeast, and sugar. Let it sit for 30 seconds until the yeast fully dissolves.
- Make the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and stir with a sturdy spoon until you have a wet, sticky dough. Add the olive oil and stir until incorporated.
- Choose Your Proofing Method:
- Quick Proofing: Cover the dough and place it in a warm oven for 1.5 to 2 hours.
- Slow Proofing: Cover with plastic wrap and refrigerate for 8 to 24 hours, then bring to room temperature for 2 to 3 hours.
- Folding: After proofing, fold the dough gently over itself 20 to 40 times in the bowl.
- Final Proofing: Grease your baking pan with olive oil. Place the dough in the pan, spread it out, cover, and let it rest for 45 minutes.
- Topping: Mix together topping ingredients. Press dimples in the focaccia and drizzle with the oil-water mixture.
- Bake: Preheat the oven to 450°F (230°C) and bake for 20 to 25 minutes until golden brown.
Notes
To store leftovers, wrap in plastic wrap and keep at room temperature for up to 2 days.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: focaccia, bread, Italian, baking, homemade