Baking
Focaccia
Airy and moist focaccia with a crisp crust and plenty of olive oil. A classic Italian-inspired bread, ideal as a side or sandwich bread.
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45 min total
8 servings
Easy
Ingredients
servings
Units
Dough
- 0.9 oz Yeast
- 1⅔ cup Lukewarm water
- 2 tbsp Olive oil
- 1½ tsp Salt
- 1.3 lb Plain flour
Topping
- 3 tbsp Olive oil
- 1 tsp Flaky salt
- 1 tbsp Fresh rosemary
Instructions
- 1
Dissolve the yeast
- Dissolve the yeast in the lukewarm water.
5 min - 2
Mix the dough
- Add oil, salt and flour.
- Knead into a soft, slightly sticky dough.
10 min - 3
Let the dough rise
- Cover the dough and let it rise for about 1 hour until doubled.
60 min - 4
Press the dough out
- Press the dough into an oiled baking tray.
- Make dimples in the dough with your fingers.
10 min - 5
Second rise
- Let the focaccia rise for about 30 minutes.
30 min - 6
Bake in the oven
- Drizzle with olive oil and sprinkle with flaky salt and rosemary.
- Bake at 200°C for 20–25 minutes until golden.
25 min200°C
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Details
Nutrition
Calories
260kcal
Protein
7g
Fat
7g
Carbs
45g
Serving Size
120g
Dietary
Allergens
Gluten
Serving
Suggestions
- • Serve warm as a side or use it for sandwiches.
Drink Pairings
- • non-alcoholic: Coffee
Side Pairings
- • Green salad
Dessert Pairings
- • Fresh fruit
Storage
Fresh
- • Duration: 2 days
- • Temperature: 20°C
- • Method: Store in a bag at room temperature
Tips
Preparation
- • Can be topped with olives or cherry tomatoes.
Cooking
- • Use plenty of oil for a moist crumb.
Serving
- • Drizzle extra olive oil over before serving.
Variations
Flavor
- Mild and aromatic
Health
- Vegetarian
Method
- Oven-baked
Toppings
- Rosemary and flaky salt
Author
C
Camilla
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
C
Camilla