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Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, focaccia. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version.

Focaccia is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Focaccia is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook focaccia using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Focaccia:

1. Get Dough*
2. Make ready White Bread Flour - 100% | 517g | 4 Cups
3. Get Water - 90% | 465g | 2 Cups
4. Prepare Salt - 2.5% | 13g | 2 tsp
5. Prepare Yeast - 1% | 5g | 1.5 tsp
6. Get Toppings (rough guideline)*
7. Prepare Olive Oil | 100ml (or as much as desired)
8. Get 3 cloves Finely Chopped Garlic |
9. Take Finely Chopped Rosemary | 2 Tbsp I won't be using Rosemary. Share your alternative with the group
10. Take Coarse Sea Salt
11. Make ready You can also add any other topping of your choice

I've been making so much focaccia at. Focaccia is a blank canvas for delicious toppings, so feel free to experiment and get creative. This classic recipe's got fresh rosemary leaves (which get crisp like little herb chips. Focaccia. (Foisse, Fouaisse, Fougasse, Hogaza, Fugazza).

Instructions to make Focaccia:

1. 1. Warm up the water in the microwave - Then stir in 1 tsp of Sugar - Add the Instant Yeast - Stir well - Allow to rest for 5 to 10 minutes until the mixture starts to bubble
2. 2. In the meantime, measure out the Flour into a large Mixing Bowl (or the bowl of your Stand Mixer) - Add the Salt to the Flour. - Either Mix by hand with a whisk or turn on the Stand Mixer - for a minute or so - This aerates the flour
3. 3. Prepare the focaccia toppings - Heat up the olive oil in the microwave or pot and then take off the heat and put in the garlic and rosemary/chilli/other ingredient. - Leave it to infuse with the oil and rosemary. - The salt will be sprinkled on the dough just before baking.
4. 4. Mix up the all ingredients for the dough - either by hand using a glove - or in the Stand Mixer until everything comes together. This is a very wet dough, so do not be alarmed at this stage that the dough is very sloppy.
5. 5. Do 3 or 4 sets of stretch and folds in the first hour after initial mixing. - - For 3 sets of S&F - One set of S&F's every 20 minutes. - - For 4 sets of S&F - One set of S&F's every 15 minutes. - - After the last S&F, the dough should be nice and elastic and pass the windowpane test, if a small piece is stretched out. If dough is still very sloppy, do another set of S&F.
6. 6. Let the dough rise in a warm (not ice cold) spot for about 90 minutes after final fold. The dough should double in size.
7. 7. Prepare a baking tray by lining it with a silicone sheet or baking paper. Then add some (1/4) of the infused olive oil onto the top of the dough before turning it out (hold back the garlic and rosemary bits). - Then loosen the dough and turn it onto the lined baking tray. The dough should be able to move around on the baking tray due to the oil.
8. Add the remaining oil to the top of the dough (with the garlic and rosemary) and use your hands/fingers to massage/spread out the dough until it has been spread out onto the tray (see photo below). - Use your fingers to make dimples in the dough. The oil should pool in the dimples. You can also gently pick up each side of the dough and stretch it out gently. You can flatten the dough quite thin, but you are welcome to leave the dough a bit thicker if you prefer.
9. 8. Pre-heat the oven to 220C with the thermofan on - or 230C in Conventional Oven - Let the dough proof for about 30-45minutes on the baking tray before baking.
10. 9. Sprinkle the coarse salt evenly on top of the dough just before baking (be careful not to overdo the salt…). - Add any of the other ingredients, if using. - - If using cheese, place the Cheese about 10 minutes before the end of the baking time. - - Place the tray in the oven for about 25 minutes or until golden. No steam needed.
11. 10. Remove bread from the oven and let cool!

The name focaccia is derived from the Roman panis focacius, meaning "hearth bread", referring to the fact that focaccia was traditionally. Save Recipe. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!). An Italian olive-oil bread, quite flat and usually round or square-shaped. It has an almost cake-like texture and is often flavoured with herbs such as rosemary, sage or basil.

So that is going to wrap this up with this exceptional food focaccia recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!