Focaccia Bread Recipe
User Reviews
5
Focaccia Bread Recipe
Description
The recipe starts by combining all-purpose flour, instant yeast, salt, and warm water to make a soft, sticky dough. The dough then undergoes a long, slow refrigeration fermentation for 8 to 24 hours, which develops flavor and texture. After chilling, the dough is gently shaped and placed in a small cake pan coated with olive oil. Additional olive oil is drizzled on top before indenting the dough surface with fingers to create characteristic dimples.
The dough is sprinkled with dried oregano, dried basil, and flaky sea salt before baking at high heat until golden brown. The result is focaccia with a crisp, flavorful crust and a light, chewy interior that showcases the herb and olive oil seasoning. The slow fermentation enhances depth in both taste and texture.
This focaccia works well as a side for soups, salads, or meals that benefit from a fragrant, olive oil-rich bread. It can be served plain or used for sandwiches. The relatively small pan size produces a thick focaccia with well-developed crumb structure.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 teaspoons instant yeast
- 1 cup water warm
- 1/4 cup olive oil
- 1 teaspoon oregano
- 2 teaspoons basil dried
- 1 teaspoon sea salt I used Maldon salt, flaky
Instructions
- In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water, and stir to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
- After the dough has chilled, gently shape the dough into a ball with your hands. Pour a tablespoon of olive oil into the bottom of an 8 inch cake pan and spread it to cover the interior surfaces of the pan. Place the ball of dough in the center of the pan and cover tightly with plastic wrap. Let sit at room temperature for 2 hours, or until the dough has expanded to nearly fill the cake pan.
- Toward the end of the rise time, preheat the oven to 450. Remove the plastic wrap from the pan. Drizzle the remaining olive oil over the dough, then press your fingers down into the dough, pushing to the bottom of the pan. Repeat until the entire surface of the dough is covered in deep dimples. Sprinkle with the oregano, basil and sea salt.
- Bake 22-25 minutes, or until golden brown and crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 294mg | 12% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Calcium | 14mg | 1% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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