This focaccia recipe is so simple yet so delicious and light and finger licking good. Ingredients you’ll need to make this:
1 1/4 cup water divided (1/2 cup and 3/4 cup)
1 packet of active yeast
1 tbsp sugar
3 cups sifted Tipo “00” flour (or you can use all purpose flour too)
1 tsp coarse kosher salt
1/2 cup plus 1 tbsp olive oil divided (1/4 cup and 1/4 cup)
6 cloves garlic
1/4 cup fresh basil
1 tbsp flaky Maldon salt (or any finishing salt, or omit)
Instructions:
In a large bowl whisk together the 1/2 cup water, packet of yeast, and sugar until combined. Cover it and let it sit for 5-10 minutes to let it bloom.
Then add the tbsp of olive oil, tsp coarse kosher salt, and 3 cups sifted flour and mix until well combined. The dough will be fairly wet but should not be liquid. If it is too loose, add a bit more flour until it comes together to form a wet, sticky ball and cover for two hours.
After two hours open it up. Dip your fingers in some olive oil or water and do some stretch and folds while rotating the bowl 1/4 turn each time about two cycles. Then cover and let rest two more hours.
Open it back up and do one more set of stretch and folds. Cover it one last time.
I promise they’re all worth it! Each time you’re introducing new airiness into the dough and creating those beautiful, classic bubbles on top at the end.
After one- two more hours, preheat your oven to 425* F. Grab a 13×9 baking dish and pour 1/4 olive oil and coat the whole bottom and sides. Then place your dough into the baking dish. Spread it out until it nearly touches each corner and side. Cover it and let it rise again for about 30-45 minutes. Then press your fingers into the dough carefully not to go all the way through and create a the dimpled pattern. Bubbles will likely form on top. Don’t pop them!
Chop the garlic up and mix with the remaining olive oil and then spread on top of the dough. Sprinkle the basil and then the finishing salt on top.
Place in the oven on the middle rack for about 25-35minutes depending on your oven/weather/humidity/altitude until the top is golden brown. When finished, remove and let cool for a bit.
Slice it up while still a little warm and serve as a snack on its own, as a compliment to charcuterie, or a nice Italian dinner.
Warms up best split, toasted, and with a smear of butter 😉
Enjoy!
Love, Maria
4 Comments
Yum wish could have but gluten not sure if wouldco.e out the same gluten free.
That looked yummy. I’m gluten intolerant but I would risk it for a warm slice. I love bread especially smelling it cook. I walk down the bread aisle at the grocery just for the smell.
that looks awesome!! keep going!
I'm so happy to have found your channel you make things seem possible instead of really hard. I had a great boss once and she used to make a sheet pan of focaccia and she made a pizza on it with slices of spicy Italian sausage provolone homemade chunky marinara and blue cheese crumbles. It was amazing and the first time I ever tried blue cheese. Sadly I can't do dairy anymore but that really reminded me of when she made that at the restaurant for the lunch special.😊🧡💜🧡