Homemade Focaccia
When I think of Focaccia, I think of Rome and my times there as a student. This thin oven-baked flatbread, with a crunchy crust, is an indispensable ingredient in “pizza e mortazza” – a sandwich made with Focaccia that just came out of the oven and thin slices of mortadella.
Ingredients
- All purpose flour A mix of bread and all-purpose flour is recommended, but not necessary
- 400 ml lukewarm water ≈ 400 g
- Kosher salt
- Sugar
- Dry active yeast
- Extra Virgin Olive Oil
Instructions
- Dissolve sugar in lukewarm water. Add yeast, stir, and let sit for 15 minutes to bloom.
- Combine flour, salt, water with yeast, and oil. Knead 10–15 minutes until stretchy and well mixed.
- Let rise for 1½ hours or until doubled in size.
- Transfer to a well-oiled 17×13×1-inch baking sheet. Stretch dough evenly and let rise again 45–60 minutes.
- Make dimples, add herbs or onions, sprinkle salt, and bake at 430°F for 20–25 minutes.
- Enjoy and share with friends!