Prep 1 hr 30 mins
Cook 30 mins
Basic Italian Foccacia. Delicious and simple. Prep time includes rising time.
- 3 1⁄4 cups unbleached flour
- 2 tablespoons fast rising yeast
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil, plus a little for brushing
- 1 1⁄4 cups warm water (more or less)
- sea salt (but I wouldn't leave it out) (optional)
- In a large bowl combine the flour, yeast and salt.
- Using a wooden spoon, stir to mix well.
- Add the 3 tbs olive oil.
- While stirring, add the warm water until all of the flour absorbs and a dough forms.
- You may need more or less of the water.
- No biggie.
- Gather dough into a ball and transfer to a floured work surface.
- Knead until soft and elastic, not sticky.
- Probably 10 min or so.
- Place dough in a lightly oiled and warmed bowl, turning several times to coat it with oil.
- Cover with plastic wrap and let rise in a warm place till doubles, around 45-75 minutes.
- Position rack on lower part of oven and preheat to 400 degrees.
- Brush a 10x15 baking pan with olive oil and set aside.
- Punch down dough and transfer to foured surface.
- Knead a few times and let rise for 5 minutes.
- With palms form into a rectangle about 4x8 inches.
- Transfer into pan.
- Stretch and pat the dought to fit pan completely end evenly.
- Cover with plastic wrap and let rise about 1 inch (30 min or so).
- Using fingertips, make'dimple' indentations in the dough about 2 inches apart.
- Brush surface with olive oil and sprinkle with sea salt.
- Bake til golden brown, about 30-40 minutes.
- Let cool for a few minutes, cut into squares and serve warm.
- Before baking, you can also add roasted red peppers.
- It's absolutely delicious.
This is a great recipe with fabulous directions. Even though I had never made focaccia before, the conversational instructions made me feel like I had a friend in the kitchen. I added about 2 Tbsp. fresh rosemary to the dough, and sprinkled more fresh rosemary on top, which really gave it a nice flavor. I did need about 1/3 cup more warm water to get the right consistency, but like you said, no biggie. Thanks for sharing your recipe.
We loved this foccacia bread! It was served for our Christmas Eve feast. To prepare the dough I used the dough blade on my brand new KitchenAid food processor and it worked perfectly! I used large flake kosher salt from Trader Joe's and it gave the crust a wonderful crunch and texture. Definitely making this again and extra loaves to freeze for later. Thank you~ cg~