Italian Focaccia
Ingredients
- • 500 g bread flour
- • 375 ml warm water
- • 7 g active dry yeast
- • 10 g sugar
- • 10 g salt
- • 90 ml extra virgin olive oil
- • 15 g fresh rosemary
- • 200 g cherry tomatoes
- • 5 g coarse sea salt
- • 2 cloves garlic
Instructions
- 1
In a small bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- 2
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and 60ml (4 tbsp) of olive oil.
- 3
Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-6 minutes.
- 4
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.
- 5
Generously oil a 9x13 inch (23x33cm) baking pan with 15ml (1 tbsp) olive oil. Transfer the dough to the pan and gently stretch to fill, being careful not to tear it.
- 6
Cover and let rise for another 30-45 minutes until puffy. Meanwhile, preheat oven to 220°C (425°F).
- 7
Halve the cherry tomatoes and mince the garlic. Strip rosemary leaves from stems.
- 8
Using your fingertips, create deep dimples all over the dough surface. Drizzle with remaining 15ml (1 tbsp) olive oil.
- 9
Press cherry tomato halves cut-side down into some of the dimples. Scatter minced garlic and rosemary leaves over the surface. Sprinkle with coarse sea salt.
- 10
Bake for 20-25 minutes until golden brown and the internal temperature reaches 93°C (200°F).
- 11
Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, cut into squares.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This focaccia brings the warmth of an Italian bakery right to your kitchen - crispy on the outside, pillowy soft inside, and incredibly forgiving for first-time bread makers. Serve it warm with good olive oil for dipping, or use it to elevate any sandwich."
