Focaccia Toscana – Best Focaccia outside of Italy.

Classic Focaccia Bread

Soft, airy, and golden, this Italian bread is infused with olive oil and perfect for dipping or enjoying on its own.

Ingredients:
• 360 g all-purpose flour
• 285 g warm water
• 1 tbsp olive oil
• 15 g fresh yeast or 5 g dry yeast
• 5 g sugar
• 9 g salt

Instructions:
1. Prepare the flour by placing it in a large mixing bowl and setting it aside.
2. In a separate bowl, combine the warm water, olive oil, yeast, sugar, and salt. Stir gently until the yeast dissolves completely.
3. Gradually pour the wet mixture into the flour. Mix everything together until a sticky dough forms. Begin folding the dough in on itself until it starts to come together into a smooth, elastic ball.
4. Let the dough rest for 15 minutes in a warm spot. Return to the dough and fold it in on itself by gently lifting and folding from the edges toward the center. Repeat this process four times, allowing a 15-minute rest between each folding session.
5. Grease a lasagna tray generously with olive oil. Line the tray with a strip of baking paper to help lift the finished focaccia out easily.
6. Transfer the dough to the tray and let it rest for one to two hours, until it doubles in size.
7. Drizzle olive oil over the dough. Using your fingers, gently press into the dough to create dimples, spreading the dough into the corners without pressing too hard. Ensure the dimples are evenly distributed.
8. Preheat the oven to 250°C or 480°F. Bake the focaccia in the lower third of the oven for 15 to 20 minutes, or until golden brown. Once baked to the desired color, turn off the oven and return the focaccia inside for an additional five minutes to reduce moisture.
9. Remove the focaccia from the oven and lift it out of the tray using the baking paper. Let it cool on a wire rack for a few minutes to allow air circulation. Serve warm and enjoy.

Tip: Sprinkle flaky sea salt or fresh herbs over the top before baking for extra flavor.