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Classic Italian focaccia bread

Focaccia is a flat oven baked bread versatile in so many ways. You can slice it and use it as sandwich bread, the dough can be used as a pizza base, you can customize it by adding cherry tomatoes, olives, or garlic while baking it. Here you will find a recipe for a basic italian focaccia.

Classic Italian focaccia bread
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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Category: bakery

Cuisine: traditional Italian, vegetarian

Servings: 1 big focaccia

Classic Italian focaccia bread

Ckassic Italian focaccia recipe.

Ingredients

  • 300 ml warm but not boiling water
  • 500 g all-purpose flour
  • 1 tsp active dry yeast* (see the notes)
  • 1 tsp sugar
  • 50 ml extra virgin olive oil
  • 0.5 tsp salt
  • coarse salt, oil and rosmary for garnish
  • olive oil mixed with some water for garnish
  • Instructions.

Notes

1 hour 50 minutes waiting time.

* To keep your soft and fragrant buns, pizzas, croissants and other leavened dough made with brewer's yeast, halve the yeast and prolong the leavening times.

https://foodohfood.it/en/bakery/focaccia/163-classic-italian-focaccia-bread

Instructions: Classic Italian focaccia bread

Add the warm water to the bowl, add the yeast and brown sugar, and stir until both dissolve. Cover the bowl with a kitchen towel and let stand at room temperature until bubbly, about 10 minutes.

Put flour and salt into a bowl and mix together. Pour in the water-yeast mixture and oil and mix together briefly. Let rest 3 min.

Knead until the dough is smooth and elastic, about 10 minutes. Form the dough into a ball and put it into a bowl greased slightly with olive oil. Cover it with plastic wrap. Let the dough rise in a warm spot until it doubles in size, about 1 hour.

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Oil a baking tray with 2 tablespoons of oil. Dump the dough onto the prepared pan and gently stretch the dough into a rectangle. Cover the dough loosely with a kitchen towel and let rise again about 30 – 45 minutes.

Dimple the surface of the dough with your fingertips and gently brush the dough with oil mixed with some water, then sprinkle evenly with some coarse salt and rosmary.

Preheat the oven to 230 °C. Bake until golden about 10 – 15 minutes.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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