Here we are again with a fabulous focaccia recipe a traditional Italian “pizza bread”used often as a snack . I remember when I was a teenager in secondary school I used to go to the bakery and buy always an onion focaccia for my break.
Here we are with this professional and commercial easy focaccia recipe, and the result is incredible as you can see from the picture. You can also make this at home.Let’s get down to business and start from buying some instant dry yeast, extra vergin olive oil and some nice organic wholemeal spelt flour if you like, otherwise you can use any other flour.
- Flour 500 gr
- Water 350 -450gr
- Salt 15 gr
- Extra virgin olive oil 15 gr
- Sugar 10 gr
- Instant dry yeast 6 gr or 100 gr sourdough
- Tomato for garnish
Mix the flour and the yeast briefly in a mixing bowladd the sugar and 3/4 of the water, use a wooden spoon to mix the content and add salt, oil and the rest of the water.
Once all the ingredients are into the bowl and completely mixed in a nice creamy looking dough, let it sit and rest for 20 minutes before you start folding it.
20 minutes have gone and you are now ready to fold your dough which will look and feel very wet and sticky.
Use your Wooden chopping board to fold your dough, start by dusting generously the surface and then pouring on top your awesome, full of passion focaccia dough, start folding it like I showed you in the past folding video
repeat this process 3 more times waiting 15 minutes between each turn,and then let it rise into a oil greased bowl for 3 hours covered by a Cotton tea towel
- After 3 hours your dough should look nice and fluffy rich in air pockets, it should have doubled its size. Just like this pictureGently let this dough fall into a baking tray that you should have generously brushed with some olive oil ( if you don’t have a brush you can use your cleaned hand). Slowly and gently spread the dough on the tray by pressing it, try not to blow any of the air pockets that you see so you’ll have an incredible fluffy and crunchy result. Add on top of the focaccia dough your chopped tomato or cherry tomatoes and an emulsion made of 5 tbsp of extra vergin olive oil rosemary and 2 tbsp of water.Sprinkle some chopped rosemary and Himalayan salt. Give it an hour of more proofing and bake in a preheated oven at 230 degrees for 25-30 minutes. Once it’s cooked and of a nice golden color take it out and leave it to rest for 30 minutes, cut it and enjoy with your friends and family, they will love it and ask you the recipe.
Enjoy your focaccia.