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.

I hope that you will enjoy this easy-to-make Focaccia. Keep in mind that it important to measure ingredients by weight for this recipe.

Homemade Focaccia

Print Recipe

Servings	Prep Time
16 servings	3 hours

Cook Time	Passive Time
20-25 minutes	2.5 hours

Servings Prep Time 16 servings 3 hours

Cook Time Passive Time 20-25 minutes 2.5 hours

Homemade Focaccia Print Recipe Servings Prep Time 16 servings 3 hours Cook Time Passive Time 20-25 minutes 2.5 hours Servings Prep Time 16 servings 3 hours Cook Time Passive Time 20-25 minutes 2.5 hours

Ingredients

• 550 Grams all purpose flour A mix of bread flower and all pourpose flour is recommeded, but not necessary.
• 400 Grams water (lukewarm) (400 ml eqauls 400 grams)
• 2 Teaspoons salt (Kosher)
• 1 Teaspoon Sugar
• 11 Grams dry active yeast
• 50 Grams Extra Virgin Olive Oil

Servings: servings

Instructions

1. Dissolve the teaspoon of sugar in lukewarm water. Add yeast to the water, stir well and let it sit for 15 minutes to make your yeast bloom. In addition to waking up the yeast, this step assures you that yeast is still good to use.
2. Place the flour, salt, water with yeast and oil into a mixing bowl. If using a mixer, kneed the dough for 10-15 minutes until all ingredients are well incorporated, and the dough is somewhat stretchy. The dough will feel rather wet to the touch.
3. Let the dough rise at room temperature for one and a half hours or until it doubles in size. You can let the dough rise in the same container or bowl you mixed it in.
4. Once the dough has doubled in size, transfer it onto a well-oiled baking sheet. Use a baking sheet that has at least one-inch tall rim. In the video above, we used a 17x13x1 inches baking sheet. Try to stretch the dough with your fingers as much as possible; stretch it into all corners of the baking sheet while keeping the thickness of the dough uniform. Let the dough rise for another 45 minutes to an hour.
5. After the dough has risen again you can make deep "dimples" with your fingers, spread some herbs or onions, or just sprinkle it with some slat. Place it in a preheated to 430 F oven and bake for about 20 to 25 minutes.
6. Enjoy and share it with your friends.