This is the only recipe you need for successful focaccia. Just top with your favorite herbs or vegetables, and you’re good to go.
This recipe is from Panini: the simple tastes of Italian style bread (New Holland Australia)
This bread good to serve in the most simple and well-known way (salt and oregano), but focaccia can be filled in many ways: tomatoes, onion, olives. In order to be a true Italian focaccia, you simply have to always use a few quality and in-season ingredients.
This recipe is my simple, tried and true formula that I always use, and just switch up toppings accordingly.
- 500 g (1 Ib/2 oz) Kamut or Farro flour or other good unrefined flour
- 1 tsp sea salt
- 12 g (¼ oz) dry yeast
- 2 tsp light brown sugar
- 300 ml (10½ fl oz) warm water
- 1 tbsp extra virgin olive oil
- For the topping
- 2 tbsp extra virgin olive oil
- Mix the flour, salt and baking powder together with two teaspoons of sugar, which will activate it. Combine the warm water and the oil, and mix until the dough is elastic. Cover with a towel and let rise for an hour in a warm place. Work the dough quickly, for no more than 2–3 minutes, and spread it in a greased pan with oil. Cover the mixture and let rise for 20 minutes. Use the tips of your fingers to dimple the entire top of the focaccia.
- Sprinkle the focaccia with olive oil and coarse salt. Bake at 200°C (400°F/Gas 6) for 25 minutes.