House - Made Focaccia Bread (v) Recipe
Chef’s selection of seasonal ingredients.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
- 4
Knead Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Assembly
- 6
Prepare Baking Pan
Grease a baking pan with olive oil.
- 7
- 8
Second Rise
Cover the dough with a clean kitchen towel and let it rise again for about 30 minutes.
- 9
Preheat Oven
Preheat your oven to 425°F (220°C).
- 10
Add Toppings
After the second rise, use your fingers to dimple the surface of the dough. Sprinkle fresh rosemary, sea salt, and scatter cherry tomatoes on top. Drizzle with balsamic vinegar and olive oil.
- 11
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown.
Serving
- 12
Cool and Serve
Remove the focaccia from the oven, let it cool slightly in the pan, then transfer to a wire rack. Slice and serve warm.