This recipe is just the answer to your prayers about focaccia. It’s an opportunity to stick your fingers in the dough to make holes. It’s the delicious, aromatic bread to stuff your face with. It’s everything you ever wanted!
I made this for my boss who ate like a tonne of it straight away. I had to make more.
So, yeah. I recommend it truly and honestly. Don’t be afraid of the mighty focaccia.
This beauty takes its sweet time rising. But what else would we be doing in life? Isn’t being the slave and invested carer of this delicious bread the best fate we can really achieve?
Ingredients for the dough:
3 1/2 cup all purpose flour
2 tsp dry yeast
1 Tbsp sugar
1/2 tsp fine salt
1 3/4 cup warm water
2 sundried tomatoes
Ingredients for the oil:
1/2 cup olive oil
2 minced cloves of garlic
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp basil
Mix the dough ingredients with a spoon until combined. The dough will be sticky like hell, so just mix with a spoon and cover with plastic wrap. Leave to rise for 1 hour.
In the meantime combine all the ingredients of your oil, except the salt. If you have any of the herbs fresh, go for it, mince them and use. If you only have dried herbs, use those. Fresh is always better but I rarely have all these plants around the house. One or two at most…
After 1 hour spread baking paper on a baking tray. Gently press the air out of the dough and tip it over on the baking paper. Spread it more or less evenly on the tray. Don’t roll it or handle it too much. This dough is like a cat, too independent to accept cuddles. Cover with plastic wrap again and leave for 15 minutes.
Make holes in the dough using your fingers. It’s a good idea to dip your fingers in the oil you prepared to avoid the dough sticking to your fingers.
Leave under wrap for another hour to rise.
Preheat the oven to 200C/400F.
Cover the focaccia with the oil mixture. Follow with coarse salt.
Bake for 15 to 20 minutes – until golden brown on top.
Have it with mozzarella maybe, some sliced cucumber, tomato, some delicious leaves like rocket/arugula. Have it with parma ham, with olives, with whatever tickles your fancy.
It freezes well. You can microwave it, but do always put a little container/glass of water in the microwave with it so it doesn’t dry out. And don’t microwave for very long.
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