Focaccia Recipe

Inspired by bar Vetti

Time2h

Serves8

estate-grown extra virgin olive oil, San Giacomo saba, sea salt, black pepper

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Ingredients

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1
Activate Yeast
In a small bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and sea salt, mixing well to ensure the salt is evenly distributed.
3
Combine Ingredients
Once the yeast mixture is frothy, add it to the flour mixture along with the estate-grown extra virgin olive oil. Stir until a dough begins to form.
4
Knead Dough
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
5
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

6
Prepare Baking Sheet
Grease a baking sheet (approximately 9x13 inches) with olive oil.
7
Shape Dough
Once the dough has risen, punch it down to release the air. Transfer it to the baking sheet and gently stretch it to fit the pan.
8
Second Rise
Cover the shaped dough with a damp cloth and let it rise again for about 30 minutes.
9
Preheat Oven
Preheat your oven to 425°F (220°C).
10
Dimple Dough and Add Toppings
Using your fingers, make dimples all over the surface of the dough. Drizzle with additional olive oil, sprinkle sea salt, black pepper, and rosemary (if using).
11
Bake Focaccia
Bake in the preheated oven for 20-25 minutes, or until golden brown.
12
Finish with Saba
Once baked, remove from the oven and drizzle with San Giacomo saba. Let it cool slightly before slicing.