Italian Focaccia Recipe
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5.0
3 reviews
Excellent
Italian Focaccia Recipe
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Made from scratch with easy dough, this rustic bread is filled with fresh herbal flavors and made from ingredients you probably already have in your pantry.
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Ingredients
- 2 ¼ teaspoon quick rise yeast 1 packet
- 1 ½ teaspoon fine kosher salt
- 1 tablespoon sugar
- 1 ½ cups lukewarm water
- 4 cups all-purpose flour
- ¼ cup extra virgin olive oil
Topping
- 1 tablespoon flaky salt
- 1-2 tablespoons chopped Rosemary fresh
- 2-3 garlic cloves minced
- 2 tablespoons olive oil
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Instructions
- In a small jug, stir the 2 ¼ teaspoon quick rise yeast, 1 ½ teaspoon fine kosher salt, 1 tablespoon sugar, and 1/2 cup of the 1 ½ cups lukewarm water. Allow it to sit for 5 minutes until you see froth on top. If the mixture is not frothy, discard it and start again with yeast from a different sachet.
- In a large bowl, add the 4 cups all-purpose flour. Make a hole in the middle and pour the remaining lukewarm water and the yeast mixture.
- Using a spatula, mix until it all sticks into a dough.
- Drizzle with 2 tablespoons of the ¼ cup extra virgin olive oil and bring the dough together into a smooth and elastic ball. Make sure you grease the walls of the bowl too.
- Cover your bowl with the dough with cling film and refrigerate for 24 hours.
- Once you're ready to bake the focaccia, take it out of the fridge. It should be nicely puffed, about double its initial size.
- Generously oil a rectangle baking dish with the remaining 2 tablespoons of oil.
- With your oily hands, take the dough from one side and fold it through the middle. Turn the bowl and fold again. Repeat this process 6-8 more times.
- Transfer the dough in a warm pan/baking dish. Cover with cling film and allow it to sit in a warm place for 1-2 hours, until it puffs and spreads through the entire dish.
- Preheat the oven to 425F.
- In a small bowl, combine all the topping ingredients (1 tablespoon flaky salt, 1-2 tablespoons chopped rosemary, 2-3 garlic cloves, and 2 tablespoons olive oil). Remove the cling film from the dish and drizzle with the topping mixture.
- Using the fingers from both hands, gently press into the dough to create dimples.
- Bake for 25-35 minutes, or until golden.
- Allow the focaccia to cool in the pan before slicing.
Notes
- Allow the baked bread to rest in the pan before slicing.
- Allow the baked bread to rest in the pan before slicing.
- Mix in some freshly minced garlic and rosemary to the dough for extra savoriness.
- Mix in some freshly minced garlic and rosemary to the dough for extra savoriness.
- Be sure to not over mix the batter, or else the dough may not rise. Do not use water that is not too hot or cold.
- Be sure to not over mix the batter, or else the dough may not rise.
- Do not use water that is not too hot or cold.
- Serve warm with butter or more olive oil.
- Serve warm with butter or more olive oil.
- Feel free to use fresh thyme with the rosemary.
- Feel free to use fresh thyme with the rosemary.
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
876mg
(37%)
Potassium
70mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
5IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
11mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 876mg | 37% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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