Focaccia is a delicious Italian flatbread flavored with extra virgin olive oil, rosemary and flaked sea salt for the classic version. Italian Focaccia bread can be made with a variety of toppings from different herbs to sun-dried tomatoes, olives, caramelized onions, different spices or whatever you like best.
Source:Home Cooking Adventure
Element
Makes about 8-10 servings
5 cups (630g) bread flour
2 teaspoons (15g) granulated salt
30g fresh yeast (3 teaspoons (10g) active dry yeast)
1 2/3 cups (400ml) warm water
2 teaspoons (10g) sugar
1/4 cup (56g) extra virgin olive oil
Cover the food
1/4 cup (56g) extra virgin olive oil
2 tablespoons (30ml) water
Fresh rosemary, chopped
1. Mix flour and salt in a large bowl.
2. In a small bowl, stir the fresh yeast with the sugar until it liquefies. Dissolve the yeast in 2/3 cup (160ml) of water and add to the flour mixture. Add the remaining oil and 1 cup (240ml) of water. Use a wooden spoon to mix well and then knead on the surface of the flour lightly for about 5-10 minutes until the dough is smooth.
3. Transfer dough to a lightly oiled bowl. Cover with cling film. Let it rest for about 1 hour at room temperature (warm space) until it doubles in size.
4. On lightly oiled surface, shape dough into rectangle and fold in 3, rotate, stretch a little then fold in 3.
5. Put the folded dough into the greased bowl, cover and let the dough rest for another 30 minutes.
6. Grease a 12×16 inch (30x40cm) baking sheet with extra virgin olive oil.
7. Place the dough in the prepared baking tray and stretch with the palm of your hand to fit the entire pan.
8. Cover and let it rest for another 30 minutes.
9. Meanwhile preheat oven to 425F (220C).
10. Cut fresh rosemary leaves and thyme. In a small bowl, combine oil with water.
11. Use your fingers to make holes in the dough. Pour the oil-water mixture over the dough filling the holes. Sprinkle with sea salt and chopped herbs.
12. Bake for about 25-30 minutes until golden brown. Add a little olive oil if desired immediately after removing from the oven.
13. Cool slightly before cutting. Interesting!
