Your go-to foccaccia recipe. Topping Ideas (Optional): Thinly sliced yellow squash and halved cherry tomatoes. Halved and pitted Kalamata olives and crumbled feta. Thinly sliced shallots, sliced strawberries, balsamic vinegar, and fresh basil. Artichoke hearts, bell pepper, red onion, garlic, and fresh thyme. Flaked salt and fresh rosemary.
Ingredients
- 480 mlwater
- 1 packagedry yeast
- 1 tbsphoney or brown sugar
- 1 tbspsalt
- 600 gflour
- 1 tbspfresh thyme or your choice of herbs
- 60 mlolive oil plus extra for the pans and drizzling
Steps
- 1
Activate the yeast: combine warm water, dry yeast and honey. Let it sit for 5 min.
5 min - 2
Mix dry ingredients: in a separate bowl, whisk together the flour, salt, and fresh thyme (or your choice of herbs)
- 3
Combine and first rise: Add the dry flour mixture to the foamy yeast mixture and fold with a spatula until no dry bits of flour remain.Pour 60 ml of olive oil into a clean bowl, transfer the dough into it, and turn the dough to ensure it is fully coated. Cover and let it rise in a warm spot for about 2 hours, or until doubled in size. Tip: For more flavor, you can let it rise in the fridge for 12 to 18 hours instead.
120 min - 4
Fold and Transfer: Lightly oil your hands and perform "turns" by lifting and folding the dough over itself four times (rotating 90 degrees each time). Prepare your pans with olive oil and transfer dough.
- 5
Second Rise and Dimpling: Gently stretch the dough toward the edges of the pan. Let it rise uncovered for another 1 to 2 hours. Periodically stretch it to the corners if it springs back. Once risen and bubbly, drizzle the top with olive oil and use your fingers to press straight down into the dough to create deep divots.
120 min - 6
Add Toppings and Bake: Preheat your oven to 230°C (450°F). Toss your chosen toppings in a little olive oil to prevent burning and press them into the dough. Bake for 20 to 25 minutes until the bread is golden and crisp.
25 min - 7
Cooling and Storage: Let the focaccia cool in the pan for 5 minutes, then move it to a wire rack so the bottom stays crisp. It can be stored at room temperature for 3 days or frozen for up to 2 months.
5 min