Focaccia Bread
A soft, oily and salty bread which is delicious eaten as itself or even as a sandwich or side dish for your meal.
Servings: 6 people
Calories: 281kcal
Ingredients
- 1 lb All Purpose Flour or Bread Flour
- 1 package of Instant Yeast
- 2 teaspoon Sugar
- Salt
- Extra-Virgin Olive Oil
- 1 ½ cup Warm Water (40°C / 100°F)
Instructions
- Add the sifted flour in a large bowl and mix it with the dry yeast. With your hands make a hole in the middle and add the 2 teaspoons of sugar, 1 teaspoon of salt and 6 tablespoon of oil.
- Mix with a fork and slowly add the warm water, a little bit at a time until you get a sticky dough.
- When the ingredients are uniformly mixed, cover the bowl and set in a warm place to rise for about 1 hour.
- Punch the dough down to remove the large air bubbles and stretch and fold the dough on itself. Set aside to rest for another 30 minutes. Repeat one more time.
- Line a baking sheet with parchment paper and with your hands stretch out the Focaccia dough in it until you have a nice rectangle with uniform thickness.
- Drizzle some olive oil and set it in a warm place to raise again for about 30 minutes. Then with your fingers punch deep holes all around the dough, then cover all with enough oil to fill the holes and sprinkle with abundant flaky salt (as much as you like).
- Bake at 200°C / 390°F or 20-25 minutes or until golden brown.
Video
Notes
Focaccia is best eaten the same day. Although the next day, it could be reheated in the microwave to soften again.
You can freeze the freshly baked focaccia for up to six months. Thaw in the microwave to have soft and warm focaccia, just like the freshly baked.
Nutrition
Calories: 281kcal | Carbohydrates: 59g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg
