Few things are as satisfying as homemade focaccia, fresh from the oven with a golden, lightly crisp crust and a soft, airy centre. This classic Italian flatbread is surprisingly simple to make with a handful of pantry staples, a generous drizzle of olive oil and a little patience while the dough rises. Serve it warm alongside your favourite dishes, use it to mop up delicious sauces or enjoy it on its own – once you try making your own, you’ll want to bake it again and again.
Ingredients
- 450-500ml lukewarm water
- 10 grams active dried yeast
- 1 tsp sugar
- 500g bread flour
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
Instructions
COMBINE water, yeast and sugar together in a bowl. Mix until dissolved.
COMBINE the bread flour and salt together in a bowl and mix to combine
POUR the yeast mixture over the bread flour and gently mix using a wooden spoon, until all incorporated.
POUR over olive oil and mix to combine. Scrape the sides down and cover for 30 minutes.
WET your hands with water and lift your dough from the bottom and fold into the middle. Repeat this on all 4 sides, bringing the dough to the center. do this at least 3 times. Cover and allow to rest for another 30 minutes. After 30 minutes, repeat the process again.
GENIOUSLY grease a square baking tray with olive oil and transfer the dough into the pan. Drizzle with more olive oil and massage into the sides to fit the tray. Cover for 30 minutes. Dimple the focaccia and drizzle water over using your fingertips along with some salt
BAKE at 220°C for 30–40 minutes, or until the top is deeply golden. Cool for 15 minutes.
Also See: Plaited breakfast bread
Feature image: Pexels
