Focaccia Recipe

Activate Yeast

In a small bowl, combine warm water (1.5 cups) with sugar and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Dough

In a large mixing bowl, combine all-purpose flour (4 cups) and salt (2 tsp). Make a well in the center and pour in the yeast mixture along with olive oil (1 tbsp). 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 it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Prepare Baking Pan

Preheat the oven to 425°F (220°C). Grease a baking sheet or a large baking pan with olive oil.

Shape the Dough

Once the dough has risen, punch it down and transfer it to the prepared baking pan. Stretch and press the dough to fit the pan, making dimples with your fingers.

Second Rise

Cover the pan with a damp cloth and let it rise again for about 20-30 minutes.

Bake

Drizzle the dough with olive oil and sprinkle with coarse salt. Bake in the preheated oven for 20-25 minutes or until golden brown.

Prepare the Vinaigrette

In a mixing bowl, combine cherry tomatoes (1 cup), red wine vinegar (2 tbs), olive oil (4 tbs), salt (1 tsp), black pepper (1 tsp), and fresh basil (2 tbs). Mix well.

Serve Focaccia

Allow the focaccia to cool slightly before slicing. Serve warm, drizzled with aged balsamic vinegar (3 tbs) and accompanied by the pomodoro vinaigrette.