FOCACCIA Recipe
A warm, freshly baked focaccia, drizzled with olive oil and sprinkled with sea salt, offering a delightful blend of crispy edges and soft, airy insides.
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Ingredients
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Focaccia Ingredients
Method
Focaccia Directions
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
Mix the Dough
In a large mixing bowl, combine the flour and kosher salt. Make a well in the center and add the yeast mixture and 1/4 cup of olive oil. Stir until a shaggy dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the Baking Pan
Grease a baking sheet or pan with the remaining olive oil.
Shape the Focaccia
Once risen, punch down the dough and transfer it to the prepared baking pan. Stretch it out to fit the pan and make dimples in the surface with your fingers.
Second Rise
Cover the dough again and let it rise for another 30 minutes.
Preheat the Oven
Preheat your oven to 425°F (220°C).
Add Toppings
Drizzle more olive oil on top, sprinkle with fresh rosemary and coarse sea salt.
Bake
Bake for about 20-25 minutes, or until golden brown.
Cool and Serve
Allow the focaccia to cool slightly in the pan before transferring to a wire rack. Slice and enjoy!
