Italian Focaccia Bread (Print Version)
# Ingredients:
→ Dough
01 -
1¾ cups (415ml) warm water
02 -
4 cups (500g) all-purpose or bread flour
03 -
¼ cup (60ml) extra virgin olive oil
04 -
2 teaspoons (10g) salt
05 -
2¼ teaspoons (7g) instant yeast or active dry yeast
→ Toppings
06 -
2 tablespoons fresh rosemary leaves
07 -
Coarse sea salt
08 -
A little extra virgin olive oil for drizzling
# Instructions:
01 -
In a big bowl, toss together the yeast, salt, and flour. Pour in warm water and olive oil, mixing until everything sticks together. Knead for about 10 minutes until the dough feels stretchy and smooth.
02 -
Put the dough in a greased bowl, wrap it up with plastic, and keep it somewhere warm for 1-2 hours until it’s puffed up to double its size.
03 -
Grease a sheet pan and stretch the dough to fill it. Use your fingers to press dimples across the whole surface.
04 -
Cover the dough again and let it sit for another 30 minutes before baking.
05 -
Preheat the oven to 425°F (220°C). Drizzle olive oil over the dough, then sprinkle with rosemary and some sea salt. Bake for 20-25 minutes until the top is golden brown.
# Notes:
01 -
A classic Italian bread with a crunchy outside and fluffy middle.