Focaccia it is a Italian rustic bread which can be served in the classic version, like the one I prepared or with toppings, like a pizza with sauce, cheese, etc.
This simplest one here at home we like to eat as an aperitif, dipping it in olive oil, or slicing it and serving it with pâtés and pastries, it’s very tasty. Let’s get our hands dirty, my people?
Ingredients:
140ml of water
1/2 tablespoon instant dry yeast for bread (granulated)
1 and 1/2 tablespoon of sugar
1/2 tablespoon of salt
1/4 cup (tea) of olive oil for the dough and a little more to drizzle on top.
250g of wheat flour.
* Makes one small loaf, the refractory in which it was baked is 24cm x 18cm, if you prefer you can double the recipe.
First mix the sugar, yeast, warm water and 2 tablespoons of wheat flour (which you remove from the total amount indicated). Let it rest for 10 minutes.
Now add the oil and salt and gradually add the flour. The correct point of the dough is slightly sticky. Let the dough rise covered with a cloth for 20 minutes, but if it’s not warm enough where you live, this time could double.
Grease the pan with olive oil, place the dough in the bottom and let it rest again for 15 minutes. Make holes using your fingertips, stick a sprig of rosemary in each hole, sprinkle with coarse salt and drizzle with olive oil. Bake in a preheated oven at 200º for approximately 35 minutes, or until the surface is golden brown.
If you want to see the correct doneness of the dough, its appearance when it comes out of the oven, the texture inside, and minimize the chances of error, just press play and the video is quick:
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