Recipe: Appetizing Focaccia

Focaccia. The next time I make it, I will sprinkle garlic salt before adding the mozzarella. This is a great recipe, it just needs to be a little more clear for the cook who isn't all that familiar with bread baking. Our focaccia has a moist but airy crumb sandwiched between thin but ultra-crunchy top and bottom crusts, thanks to a generous amount of olive oil in the pan and on top of the dough.

The drizzle of olive oil and scattering of herbs is key to the bread's delicious flavor. Focaccia (Italian pronunciation: [foˈkattʃa]; Ligurian: fugassa) is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. You can cook Focaccia using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Focaccia

1. Prepare 500 g of x strong white flour.
2. It's 7 g of x dried yeast.
3. You need 280 g of x warm water.
4. It's 150 of x ml extra virgin olive oil.
5. It's 2 tsp of x table salt.
6. You need 2 tsp of x flaky sea salt.
7. Prepare 2 tsp of x fennel seeds (opt).
8. You need 2 sprigs of x chopped rosemary.

Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt. Meet my all-time favorite focaccia bread recipe. ♡ It was actually one of the very first bread recipes that I learned to make years ago, and still continues to be a fave because it is so simple to make. Focaccia is a soft and fluffy flat bread made with olive oil and various toppings.

Focaccia instructions

1. Add the yeast to the water and stir, add approximately half the flour into a large bowl then add the yeasty water to it.
2. Add approx half the olive oil and stir to a very sticky dough, then add the table salt.
3. Then add about half of the remaining flour to the mixture and work in with your hands, turn out on to a work surface and start kneading, if you want you can do all of this process in a stand mixer with a dough hook but you want the work out right?.
4. So keep kneading and adding a bit of flour only when the dough is too sticky for up to 15 minutes, eventually the dough will be tacky not sticky and elastic. Persevere and you will get there, you may not require all of the flour?.
5. As you knead the dough will become elastic, in the third photo I'm stretching it out but it's not quite there.
6. In the first image I'm pressing dents into the dough and if it slowly springs back then your dough is well kneaded, well done. Now prove the dough, place in a clean oiled bowl and toss it over so it's coated and cover with cling film. Leave in a warm area to double in size, depending on the temp this can take 30 minutes up to 90. Put your feet up and have a cup of tea.
7. When doubled in size turn out onto the work surface and drizzle some olive oil and then flatten out with your hands.
8. Stretch the dough out larger than a piece of A4 paper and fold one end to the centre then the other end over that (like folding a business letter) then with it horizontally to you repeat the same folds the right side into the centre then the left side over that to create a squarish dough with several oiled layers as you can see in the last image.
9. Cover dough and allow to double again, select your baking dish or roasting tray and oil it thoroughly with the remaining oil, I sprinkle a little of the sea salt in the dish then turn the proven dough into the tray and with your fingers encourage it into the corners and try to make it even. We are going to prove this once more. By the way this takes for ever if you hadn't realised yet!.
10. Once proved make dents with your fingers all over this gives the olive oil and seasonings somewhere to hang out, drizzle with even more olive oil and generously scatter sea salt, fennel seeds and chopped rosemary.
11. Wait 10 minutes to allow the dough to puff back a little after the dents were made then bake at 220c for about 30 minutes, turn onto a cooling rack drizzle with extra oil if you like and resist eating for 20 minutes or so to let it cool. These images are from my youtube video https://www.youtube.com/watch?v=piCxS9nsgR0&t=53s feel free to see it there.

It originated in Genoa, Italy, and has since become one of the most popular breads and Italian recipes in the world. You can eat Focaccia bread any time of the day, with coffee for breakfast, with a glass of wine during meal time, or as a snack or appetizer throughout the day. Mix the yeast and water in a small bowl. In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper. Find focaccia recipes, videos, and ideas from Food Network.