As many of you know I have always loved making bread from scratch, and this classic focaccia was indeed a rewarding bread. Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version. Focaccia can be made though with various toppings from various herbs to dried tomatoes, olives, caramelized onion, different spices or whatever you prefer best.
Making focaccia is quite relaxing, as it needs working the dough with your palms and fingers, stretching and creating holes into the dough. It is easy to prepare and it’s really really delicious. It has a crispy top and bottom crust with soft, elastic airy crumb.
For best results it is essential to use a strong flour, rich in gluten for a soft and elastic bread as well as a first cold pressed extra-virgin olive oil and fresh rosemary for an irresistible flavor.
- 5 cups (630g) bread flour
- 2 tsp (15g) flaky salt
- 30g fresh yeast (3 tsp (10g) active dry yeast)
- 1 ⅔ cup (400ml) lukewarm water
- 2 tsp (10g) sugar
- 1/4 cup (56g) extra-virgin olive oil
- 1/4 cup (56g) of extra-virgin olive oil
- 2 tbsp (30ml) water
- Fresh rosemary , chopped
- In a large bowl whisk together the flour and salt.
- In a small bowl stir fresh yeast with sugar until it liquefies. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture. Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
- On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3.
- Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes.
- Grease a 12×16 inch (30x40cm) baking sheet with extra-virgin olive oil.
- Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan.
- Cover and let it rest for 30 minutes more.
- Meanwhile preheat oven to 425F (220C).
- Chop fresh rosemary and thyme. In a small bowl combine oil with water.
- Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and chopped herbs.
- Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven.
- Cool slightly before cutting. Enjoy!