Focaccia Recipe
estate-grown extra virgin olive oil, San Giacomo saba, sea salt, black pepper
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Ingredients
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Dough Ingredients
Topping Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough
In a large mixing bowl, combine the all-purpose flour and sea salt. Make a well in the center and pour in the activated yeast mixture and the estate-grown extra virgin olive oil. Mix until a rough dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.
- 4
First Rise
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Baking Preparation
- 5
Preheat Oven
Preheat your oven to 425°F (220°C).
- 6
Prepare Baking Pan
Grease a large baking sheet or a rectangular pan with olive oil. Once the dough has risen, punch it down gently to release air and transfer it to the prepared pan.
- 7
Shape and Second Rise
Using your fingers, stretch and press the dough to fill the pan. Create dimples in the surface of the dough with your fingertips. Cover again and let it rise for another 20-30 minutes.
- 8
Add Toppings
Drizzle the San Giacomo saba over the dough, then sprinkle with sea salt, black pepper, and fresh rosemary if using.
- 9
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown and crisp. The bottom should sound hollow when tapped.
- 10
Cool and Serve
Remove from the oven, let it cool slightly, then cut into squares or slices. Serve warm or at room temperature.
