Focaccia

Focaccia is an Italian yeasted flatbread made with olive oil, stretched by hand, topped with salt, herbs, and your favorite toppings, and baked for 20 minutes at 200 °C. The dough proofs for 1.5-2 hours, and the result is worth the wait. I recommend eating it while still warm. Enjoy!

Focaccia

An Italian yeasted flatbread with olive oil, salt, herbs, and your favorite toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rising time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 250 g flour
• 5 g dry yeast
• 125 ml water warm
• 1 tsp salt
• 0.5 tsp sugar
• 40 ml olive oil plus more for brushing

Method

 

1. Sift the wheat flour into a bowl, add the salt, sugar, olive oil, and the yeast dissolved in warm water.
2. Knead the dough with a stand mixer's hook attachment for 5-7 minutes, or by hand. Shape the dough into a ball and set it in a warm place for 1.5-2 hours.
3. Stretch the risen dough by hand on an oiled baking sheet to a thickness of 0.7-1 cm, without rolling it out. Press dimples into the whole surface with your fingers.
4. Brush the flatbread generously with olive oil on top, sprinkle with salt and your favorite spices, and add grated cheese, herbs, tomatoes, and olives to taste.
5. Let the focaccia rest in a warm place for another 30 minutes.
6. Bake for 20 minutes in a well-preheated 200 °C oven and serve warm.
   

Tips

• Don't roll out the dough with a pin - stretch it by hand to a thickness of 0.7-1 cm.
• Be sure to press dimples into the whole surface with your fingers - the olive oil will pool in them.
• Choose toppings to taste: grated cheese, fresh herbs, tomatoes, olives - whatever you like.