Focaccia

Focaccia

 

Ingredients

 

 

• 2 cups lukewarm water (for metric users: use the same cup size for flour and water)
• 1 pack of dry active yeast (about 9 gr – 1/2 tbsp)
• 4 cups all purpose flour
• 2 tsp salt

other ingredients:

• olive oil
• coarse salt (optional)
• rosemary (optional)

* * *

Pour the lukewarm water into a big bowl. Dissolve the yeast in the water.

Stirring with a wooden spoon, add 2 cups of the flour and the salt.

Mix well, and only then add the remaining 2 cups of flour. Stir until well mixed.

The dough should be very soft and sticky, but should detach itself from the bowl when stirring. If needed, add a little bit of flour.

Cover the bowl with a clean kitchen towel. Put in a warm spot and let rise for 2 hours.

Preheat oven to 260°C / 500°F (the oven has to be very hot when the Focaccia goes in).

Prepare your baking sheet by putting a sheet of baking parchment on it and oiling the parchment generously with olive oil.

Now carefully let the dough drop from the bowl on the prepared sheet – it should not be disturbed too much, the gases ought to stay in the risen dough as much as possible. This is important!

Carefully spread some olive oil over the dough. Oil the handle of your wooden spoon and gently poke some holes in the dough, pulling it at the same time to fit the size of your baking sheet (these holes will close again during baking). Spread some more Olive oil over it all, some oil should go in the holes.

Don’t worry if the shape isn’t very regular.

If wanted, you can now sprinkle some coarse salt and/or some rosemary over the top.

Immediately put the focaccia in your oven (middle) and reduce the heat to 230°C / 445°F.

Bake for 15 – 20 minutes.

* * *

Tips

• can be eaten hot or cold
• can easily be reheated the next day by putting in the oven for a few minutes – tastes like fresh all over again!
• is wonderful with barbecues, salads, etc.