Focaccia Bread

Is there much else heavenly or compelling than warm, newly prepared focaccia? On the off chance that you addressed no, you went to the ideal spot.

Our rendition is absolutely exemplary, beat with new rosemary leaves and crunchy ocean salt. It’s superbly fresh toasty outwardly and overly delicate fleecy inside. Figure out how to overcome this Italian exemplary with a couple of simple to-follow tips.

An amateur’s manual for bread

In case you’re new to making batter without any preparation, focaccia is an incredible spot to begin. First of all, blossom your yeast: break down a touch of sugar into tepid water, at that point mix in your yeast. In around 10 to 15 minutes, it’ll change the dry granules into a frothy and bubbly mass. Blend the remainder of the batter fixings together, at that point pour in your enacted yeast and water and blend until a shaggy mixture structures. At that point, assemble it and manipulate for 5 minutes until smooth. In contrast to most plans, you’re not including any flour as you go, in light of the fact that with regards to this mixture, clingy = great. Another reward? This mixture just requires one ascent, while most require two!

Focaccia Bread

0 from 0 votes
Recipe by DelishCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

20

servings
Prep time

5

minutes
Cooking time

1

hour 

40

minutes
Total time

1

hour 

45

minutes

This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt.

Ingredients

  • 1 1/4 cup water

  • 1 tsp granulated sugar

  • 1 (0.25-oz.) packet (or 2 ¼ tsp.) active dry yeast

  • 3 1/4 all-purpose flour, plus more as needed

  • 2 tsp kosher salt

  • 1/2 cup extra-virgin olive oil

  • 2 tbsp fresh rosemary leaves

  • Flaky sea salt

Directions

  • Bloom yeast: To a small, microwave-safe bowl or glass measuring cup, add water. Microwave until lukewarm, about 40 seconds. Add sugar and stir to dissolve, then sprinkle over yeast and stir to combine. Let sit until frothy, about 15 minutes.
  • Make dough: Grease a large bowl with 2 tablespoons olive oil. In another large bowl, add flour, salt, and 2 more tablespoons olive oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined. Knead against the side of the bowl until dough comes together in a loose ball, then transfer to a lightly floured work surface and knead until elastic and smooth, about 5 minutes more. Transfer to greased bowl and toss to coat dough in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
  • Toward the end of the rise, preheat oven to 400°. Grease a 9”-x-13” baking sheet evenly with 2 more tablespoons olive oil. Lightly punch down dough to deflate slightly, then transfer to prepared baking sheet. Press with your fingers to stretch and guide dough to the edges of the sheet, making indentations all over as you go. Drizzle top with 2 more tablespoons olive oil and brush to coat, then sprinkle all over with rosemary and flaky salt. (For an even crunchier golden top, feel free to use more olive oil!)
  • Bake until focaccia is puffy and golden, about 25 minutes.

Notes

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