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Classic Focaccia Bread
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 2 teaspoons of active dry yeast
- 1 1/2 cups of warm water
- 1/4 cup of extra virgin olive oil, plus more for drizzling
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 2 tablespoons of fresh rosemary leaves
- 1 teaspoon of coarse sea salt
Instructions
- In a large mixing bowl, dissolve 2 teaspoons of active dry yeast and 1 teaspoon of sugar in 1 1/2 cups of warm water. Let it sit for 5-10 minutes until it becomes frothy.
- Add 4 cups of all-purpose flour, 1/4 cup of extra virgin olive oil, and 2 teaspoons of salt to the yeast mixture. Mix until a dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Punch down the dough and transfer it to a greased 9x13 inch baking pan. Gently press the dough to fit the pan.
- Use your fingers to make dimples all over the surface of the dough. Drizzle with extra virgin olive oil and sprinkle with fresh rosemary leaves and coarse sea salt.
- Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool for a few minutes before slicing and serving. Enjoy!
Focaccia, a traditional Italian flatbread, has a history dating back to ancient Rome. Its name is derived from the Latin word "focus," meaning hearth, as it was originally baked in the hearth. This beloved bread hails from the Liguria region in Italy, where it was first made with just flour, water, yeast, and olive oil. Over time, various regions have put their own spin on the recipe, adding toppings like rosemary, olives, and tomatoes. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in the US. Today, the best versions of focaccia can be found in artisanal bakeries in Italy, where the key to perfection lies in using high-quality olive oil and allowing the dough to rise slowly for a light, airy texture. For a twist, some chefs recommend adding caramelized onions or even experimenting with different herbs and cheeses.
85 min
12
200 calories
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