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Focaccia bread is a delightful Italian treat that’s surprisingly easy to make at home. Imagine biting into a piece of warm, fluffy bread with a crispy crust, infused with olive oil and fresh rosemary. Perfect for dipping in soups, making sandwiches, or just enjoying on its own. Let’s dive into this simple yet satisfying recipe that will fill your kitchen with the most inviting aromas.
Focaccia Bread Recipe
Ingredients:
- 500 g all-purpose flour
- 10 g salt
- 7 g active dry yeast
- 350 ml warm water
- 60 ml plus extra for drizzling olive oil
- 1 tbsp chopped fresh rosemary
- 1 tsp coarse sea salt
Instructions:
- In a large mixing bowl, combine the flour and salt.
- In a separate bowl, dissolve the yeast in warm water. Let it sit for 5 minutes.
- Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 220°C (430°F).
- Punch down the dough and transfer it to a greased baking sheet. Spread it out to fit the sheet.
- Use your fingers to make dimples all over the surface of the dough. Drizzle with the remaining olive oil, sprinkle with rosemary and sea salt.
- Bake for 20-25 minutes or until golden brown. Let it cool slightly before serving.
What You Will Need
Read more: Bread Machine Bread Recipe
What you will need to make focaccia bread
- All-purpose flour: Provides structure and texture, creating the base for the bread's airy, chewy consistency.
- Active dry yeast: Essential for fermentation, it helps the dough rise, giving the bread its light, fluffy texture.
- Warm water: Activates the yeast, ensuring proper fermentation and contributing to the dough's hydration.
- Olive oil: Adds richness and moisture, enhancing the bread's flavor and creating a crispy crust.
- Fresh rosemary: Infuses the bread with aromatic, earthy notes, complementing the olive oil's richness.
- Coarse sea salt: Enhances flavor, providing a satisfying crunch and balancing the bread's overall taste.
Tools and Instruments Required
What tools/instruments will be needed to make Focaccia Bread Recipe
- Mixing bowl: Essential for combining flour, salt, yeast, and water into a cohesive dough mixture.
- Measuring cups: Needed to accurately measure flour, water, and olive oil for the dough.
- Measuring spoons: Used to measure salt, yeast, and rosemary precisely.
- Wooden spoon: Useful for mixing the dough before kneading.
- Damp cloth: Covers the dough while it rises, keeping it moist.
- Baking sheet: Provides a flat surface for spreading and baking the dough.
- Oven: Bakes the focaccia to a golden brown perfection.
- Cooling rack: Allows the bread to cool evenly after baking.
Focaccia Bread Recipe
A simple and delicious focaccia bread recipe.
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Ingredients:
Main Ingredients
- 500 g All-purpose flour
- 10 g Salt
- 7 g Active dry yeast
- 350 ml Warm water
- 60 ml Olive oil plus extra for drizzling
- 1 tbsp Fresh rosemary chopped
- 1 tsp Coarse sea salt
Instructions:
- 1. In a large mixing bowl, combine the flour and salt.
- 2. In a separate bowl, dissolve the yeast in warm water. Let it sit for 5 minutes.
- 3. Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Mix until a dough forms.
- 4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 6. Preheat the oven to 220°C (430°F).
- 7. Punch down the dough and transfer it to a greased baking sheet. Spread it out to fit the sheet.
- 8. Use your fingers to make dimples all over the surface of the dough. Drizzle with the remaining olive oil, sprinkle with rosemary and sea salt.
- 9. Bake for 20-25 minutes or until golden brown. Let it cool slightly before serving.
Notes:
Great for sandwiches or as a side to soups and salads.
Read more: Bread Pudding Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 300mgPotassium: 50mgFiber: 2gSugar: 1gCalcium: 10mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare dough as directed.
- After first rise, punch down dough.
- Shape into a ball, wrap tightly in plastic wrap.
- Refrigerate up to 24 hours.
- When ready, let dough come to room temperature.
- Continue with recipe from step 6.
Freezing Instructions
- After first rise, punch down dough.
- Shape into a ball, wrap in plastic wrap.
- Place wrapped dough in a freezer bag.
- Freeze up to 3 months.
- Thaw in refrigerator overnight.
- Let dough come to room temperature.
- Continue with recipe from step 6.
For an extra crispy crust, sprinkle a bit of cornmeal on the baking sheet before placing the focaccia dough on it.
Frequently Asked Questions
FAQ:
How long does it take for the dough to rise?
About 1 hour or until it doubles in size.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just mix it directly with the flour.
What can I use if I don't have fresh rosemary?
Dried rosemary works fine. Use about half the amount.
Can I add other toppings?
Absolutely! Try olives, cherry tomatoes, or caramelized onions.
How should I store leftover focaccia?
Keep it in an airtight container at room temperature for up to 2 days.
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