Focaccia

Home made focaccia

I've been making Focaccia for years now and while there are many recipes to choose from,  here is the one that always works for me.

Focaccia is best when fresh and a little warm, this recipe makes a big bread so if you are not going to use it all right away just half the recipe.

Focaccia

For a large oven pan 42 x 35 cm

- 6 dl finger warm water

- 1 kg flour

- 50 g fresh yeast / or 1 pk dry yeast

- 1 tsp salt

- 1 tsp sugar

- 1 dl olive oil

For the topping:

- Olive oil

- Salt ( Maldon is my favourite)  

-  Dry or fresh herbs - Thyme, Rosemary, etc...

- Olives, sun dried tomatoes

- Mix flour + salt

- Dissolve the yeast in the warm water and add sugar

- Add all ingredients together, knead for a minute or two then place the dough in an oiled bowl, cover and leave to rise until double in size ( about 30 minutes)

- Grease an oven tray, or use baking paper. 

- With oiled fingers spread the dough on the tray and poke it all over. Leave to rise a second time for 30-40 minutes.

- Set oven to 225 degrees, and generously drizzle your focaccia with good olive oil. You can add the topping of your choice, herbs, sea salt, olives or sun dried tomatoes.

- Bake for 20-30 minutes until golden.

- Cool slightly on a wire rack before slicing into squares. 

Fresh from the oven

A good accompaniment for soups, stews, or tapas