Try this Italian focaccia bread recipe for a flavorsome day
Focaccia is a beloved Italian flatbread known for its olive oil-rich crust and fluffy interior. Originating from ancient Rome, it has evolved into a versatile dish enjoyed worldwide. Traditionally seasoned with herbs and salt, it serves as a delicious side or a base for various toppings. Embracing the simplicity and richness of Italian cooking, let's get cooking!
Gather the following ingredients
To prepare vegetarian focaccia, assemble two and one-half cups of all-purpose flour, one packet of active dry yeast (roughly two and one-quarter teaspoons), one cup of warm water, two tablespoons extra virgin olive oil plus additional for drizzling, two teaspoons sugar, and one teaspoon salt. For toppings, use coarse sea salt and rosemary. Optionally add sliced olives or cherry tomatoes.
Preparing the dough
Start by dissolving the sugar in warm water in a large bowl. Sprinkle the yeast over the water and let it sit until frothy, about five minutes. This process is called proofing your yeast; it ensures that your yeast is alive and ready to help your bread rise. Once frothy, stir in one tablespoon of olive oil.
Mixing ingredients
Gradually add the flour to the yeast and water mixture, stirring continuously to prevent lumps. Once the mixture becomes a sticky dough, sprinkle in the salt. Then, place the dough on a floured surface and knead it for five minutes. You're aiming for a dough that is smooth and elastic but still has a bit of stickiness when touched.
Letting dough rise
Place the kneaded dough in a bowl lightly coated with olive oil, turning to cover it completely. Then, cover the bowl with a damp cloth or snugly with plastic wrap. Allow it to rise in a warm, draft-free area until it doubles in size, which will typically take about one hour, though this can vary depending on the room's temperature.
Baking your focaccia
After rising, deflate the dough and transfer to an oiled sheet. Shape into an oval or rectangle, about half an inch thick. Rest for 20 minutes as the oven preheats to 400 degrees Fahrenheit. Dimple the dough, then drizzle with olive oil and sprinkle sea salt and rosemary (add olives or tomatoes if using). Bake for 20 minutes until golden. Serve.
