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Focaccia

Focaccia
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Discover the joy of making your own focaccia with this simple and delightful recipe! In as little as three hours, you can create a beautiful Italian flatbread boasting a crisp, golden crust and a soft, airy crumb. This versatile focaccia is perfect for sharing at gatherings, serving as an appetizer, or simply enjoying fresh out of the oven. With minimal hands-on time and endless customization options—like adding herbs or toppings such as olives and sun-dried tomatoes—you’ll find that this recipe is not only easy but incredibly rewarding. Whether you’re hosting a dinner party or preparing snacks for movie night, this focaccia will surely impress.

Ingredients

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  • 1¾ cups lukewarm water
  • 2 teaspoons instant dry yeast
  • 2 teaspoons sugar
  • 4 cups all-purpose flour (or bread flour)
  • 3 teaspoons salt
  • 4 tablespoons extra virgin olive oil (divided)
  • 3 tablespoons water (for topping)
  • ½ teaspoon salt (for topping; flaky salt optional)
  • Fresh or dried rosemary (optional)

Instructions

  1. Bloom the yeast by combining lukewarm water, yeast, and sugar in a bowl. Let it sit for about 30 seconds until dissolved.
  2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and stir until you have a sticky dough. Incorporate two tablespoons of olive oil.
  3. Choose between quick proofing (1.5 to 2 hours) or slow proofing (8 to 24 hours). Cover the dough with plastic wrap or a damp cloth.
  4. After proofing, fold the dough over itself about 20 to 40 times until resistant.
  5. Grease your baking pan with olive oil, transfer the dough, and spread evenly. Allow it to proof again for about 45 minutes while preheating your oven to 450°F.
  6. Prepare the topping mixture by combining two tablespoons of olive oil, three tablespoons of water, and half a teaspoon of salt. Create dimples in your focaccia using your fingers and pour the mixture over it.
  7. Bake for approximately 20 to 25 minutes until golden brown.

Nutrition

Find it online: https://dailyrecipetime.com/focaccia/