Italian Focaccia

August 27, 2020

 

Crusty on the outside, light and airy when you bite in. That's how a perfect Focaccia should be!

 

I made this two ways: half with garlic, rosemary and olives, and the other half with basil and cherry tomatoes.

 

Use whatever toppings you fancy!

 

Watch the video:

 

 

What you need-

  • 500 gms (4 cups) all purpose flour

  • 1 tbsp salt

  • Some olive oil

  • 7 gms (2 tsp) dry yeast

  • 1 1/2 cups lukewarm water

  • 1 tsp sugar

  • Toppings of your choice

 

Putting it all together-

 

In a plastic bowl, add the water. It should not be too hot as the yeast will die. Add the fresh or dry yeast. Add the sugar. Give it a gently stir with your finger or a plastic/wooden spoon. Do not use metal. Allow to bubble (approx. 5 to 10 mins). This is called proofing.


Measure the flour in another bowl. Add salt and mix and keep ready. Once the yeast has bubbles, slowly add bit by bit to the flour, making a well in the center and working outwards. Once you have a ball of rough dough, transfer to a clean surface and knead till springy.


Make a neat ball and place in a large glass or plastic bowl coated with olive oil. Coat the dough ball with olive oil. Cover with cling wrap and a kitchen towel and keep in a warm place to rise. Dough should be double its size in half hour to one hour depending on the yeast and climate.

 

Punch the dough down. Brush your baking dish with olive oil and spread the dough to fill the pan. Drizzle more olive oil and make indents with your fingers. Add your toppings, pressing them slightly into the dough.

 

Cover with a tea towel and leave to rise for another 15-20 mins.

 

In the meanwhile, preheat the oven to 220C.

 

Bake the focaccia for 20-25 mins. The bread is done when it has browned and makes a hollow sound when tapped.

 

Leave to cool before cutting.

 

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Check out my other Italian recipes:

Risotto Primavera

Classic Gnocchi

Taralli - Easter Cookies

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