Italian Soft Crust Focaccia (Print Version)
# Ingredients:
→ Dough
01 -
Around 4 cups (500g) of either bread or all-purpose flour
02 -
2 teaspoons (10g) of salt
03 -
1¾ cups (415ml) of warm water
04 -
2¼ teaspoons (7g) of either active dry or instant yeast
05 -
¼ cup (60ml) of extra virgin olive oil
→ Toppings
06 -
A couple of tablespoons of fresh rosemary leaves
07 -
A drizzle of extra virgin olive oil
08 -
Coarse sea salt as needed
# Instructions:
01 -
In a big bowl, stir together the yeast, flour, and salt. Pour in the warm water and oil, mixing it into a rough dough. Knead for about 10 minutes until smooth and stretchy.
02 -
Put the dough in a greased bowl, covering it with cling wrap. Let it sit somewhere warm for 1-2 hours until it's doubled in size.
03 -
Grease a baking tray, then stretch the rested dough to fit it. Use your fingertips to press dimples all across its surface.
04 -
Let the shaped dough relax, covered, for another 30 minutes.
05 -
Preheat your oven to 425°F (220°C). Drizzle olive oil over the dough, sprinkle with rosemary and sea salt, then bake for 20-25 minutes until the top looks golden.
# Notes:
01 -
Soft on the inside and crisp on the outside, this is a classic flatbread from Italy.