Description
A versatile focaccia recipe, perfect as sandwich bread or topped with your favorite herbs and flavors. Easy to make and endlessly customizable!
Ingredients
Units
Scale
- 17.6 oz (500 g) all-purpose flour
- 2 tsp salt
- 1/2 cube (20 g) fresh yeast
- 1 tbsp sugar
- 2 tbsp olive oil
- 1/4 cup (60 ml) lukewarm milk
- 1 cup (250 ml) lukewarm water
- rosemary
- fleur de sel
- 1 garlic clove
Instructions
- Combine yeast with sugar and lukewarm milk. Stir to dissolve and let rise in a warm place for 10 minutes.
- Add yeast mixture to flour, salt, lukewarm water, and olive oil. Knead until a soft, elastic dough forms.
- Cover the dough and let rise in a warm place for about an hour.
- Line a baking pan with parchment paper.
- Spread the dough over the parchment paper using your fingertips, making indentations in the dough.
- Sprinkle with sea salt, minced garlic, olive oil, and rosemary.
- Let rise for another 30 minutes.
- Preheat oven to 356°F (180°C).
- Bake for 30 minutes.
Notes
- For a crispier crust, preheat your baking pan in the oven while it’s preheating.
- To enhance flavor, use high-quality olive oil for both the dough and topping.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 5