Focaccia
User Reviews
5
Focaccia
Description
The focaccia begins with dissolving active dry yeast and sugar in warm water to activate the yeast. Flour and salt are mixed separately before being incrementally kneaded into the wet ingredients using a stand mixer with a dough hook. This produces a smooth dough which is then left to rise until doubled in volume.
After the first rise, the dough is shaped into a roughly 12-inch circle on a baking sheet oiled or lined with parchment paper. It is brushed with olive oil and given a shorter second rise to develop some volume before baking. Fresh crushed rosemary and flaked sea salt are added for fragrance and taste.
Baked at 400°F, the focaccia emerges with a crisp golden crust and a tender crumb inside. It can be sliced into portions for serving as bread accompanying meals or used for sandwiches. The recipe notes suggest fresh herbs can be substituted or complemented with seasonings like Italian blend or Za’atar.
Storage instructions recommend keeping leftover focaccia at room temperature in an airtight container for up to a week, avoiding refrigeration to prevent drying out. The dough can be prepared a day ahead and refrigerated before rising. Focaccia also freezes well, wrapped tightly and reheated before serving.
Ingredients
- 12 ounces water 110 degrees, warm
- 1 packet active dry yeast (2 1/4 teaspoons, see note 1)
- 2 teaspoons granulated sugar (see note 2)
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 cup olive oil divided
- 2 tablespoons rosemary crushed (see note 3, fresh
- sea salt to taste, such as Maldon (see note 4, flaked
Instructions
- In the bowl of a stand mixer fit with the dough attachment, add warm water, yeast, and sugar. Stir to dissolve yeast and let sit until foamy, about 5 to 10 minutes.
- Meanwhile, whisk together flour and salt. Turn the mixer speed to medium, then add the flour in batches, 1/2 cup at a time. Continue kneading until the dough is smooth, about 6 to 10 minutes.
- Coat a large bowl with nonstick spray or olive oil. Turn out the dough, shape into a ball, and place in prepared bowl. Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees) until doubled in volume, about 1 hour.
- Line a baking sheet (at least 13 inches long and wide) with parchment paper or coat generously with olive oil. Punch down the dough, then form in to a 12-inch circle (no more than 1 inch thick).
- Brush the top of the dough with 2 tablespoons olive oil. Let rise in a warm place (80 degrees to 85 degrees, see notes) until doubled in volume, about 15 minutes.
- Preheat oven to 400 degrees. Dimple the surface of the dough with your fingertips, then brush the remaining 2 tablespoons olive oil over the dough. Sprinkle with rosemary and flaked sea salt to taste.
- Bake until lightly browned, about 20 minutes. Cool at least 5 minutes, then cut into wedges.
Notes
- Use active dry yeast fresh from the packet or jar; store opened yeast in the freezer to maintain activity.
- Fresh herbs such as rosemary provide aroma, but you may substitute thyme, basil, chives, or seasoning blends like Italian seasoning or Za'atar.
- Brush the dough with olive oil before baking to enhance crust color and flavor.
- Store leftover focaccia in an airtight container at room temperature for up to one week; avoid refrigeration to preserve softness.
- The dough can be made one day ahead and refrigerated before the first rise; bring to room temperature before continuing.
- Focaccia freezes well for up to two months; thaw at room temperature and reheat in the oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 266kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 440mg | 18% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
