Focaccia & Olive Oil Recipe
Make Focaccia & Olive Oil Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough Ingredients
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well to ensure even distribution.
- 3
Combine Ingredients
Create a well in the center of the dry ingredients, then add the frothy yeast mixture and olive oil. Stir until a shaggy dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is sticky, sprinkle with a little more flour as needed.
- 5
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Baking the Focaccia
- 6
Prepare the Baking Pan
Preheat your oven to 425°F (220°C). Grease a baking sheet or a 9x13 inch pan with olive oil.
- 7
- 8
Add Toppings
Press your fingers into the dough to create dimples. Drizzle olive oil over the top and sprinkle with fresh rosemary leaves and coarse sea salt.
- 9
Second Rise
Cover the pan with a cloth and let it rise again for about 20-30 minutes until puffy.
- 10
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown. The focaccia should sound hollow when tapped on the bottom.
- 11
Cool and Serve
Remove from the oven and allow to cool slightly before slicing. Serve warm with additional olive oil for dipping.
