The focaccia is a traditional italian flatbread, which we can take as is or open in half and fill as a sandwich. In either of these two ways, it is delicious as it is a airy and light dough.
This is an ideal recipe to prepare with children if they love to get a little dirty, especially when making the slits with oil and placing the seasonings before baking.
On this occasion, we are going to accompany the focaccia with cherry tomatoes, olives, rosemary and saltbut you can let your imagination fly and accompany it each time with different ingredients, there is no limit.
recipe information
-
- Preparation time: 20 minutes
-
- cooking time: 20 minutes
-
- total time: 40 minutes (plus 24 hours of cold rest)
-
- rations:9
-
- Category: loaves
-
- type of cuisine: Italian
-
- Calories per serving (kcal):230
Focaccia ingredients for 9 people
For the focaccia dough:
-
- 225g of water
-
- 4 g dry baker’s yeast
-
- 5g of salt
-
- 5g white sugar
-
- 30 g of extra virgin olive oil
-
- 175 g all purpose wheat flour
-
- 170 g of flour
-
- 15 grams of olive oil to grease the mold
To season:
-
- 30 g of extra virgin olive oil
-
- 10 g of black olives
-
- 50g cherry tomatoes
-
- 1 pinch of dried or fresh rosemary
-
- 5 g salt flakes
Necessary utensils
-
- 20 x 20 cm mold approximately
How to make a focaccia
In a bowl, we put 225 grams of water, 4 grams of dry baker’s yeast, 5 grams of salt, 5 grams of white sugar and 30 grams of olive oil. Mix well and let rest for 5 minutes so that the yeast hydrates.
In another bowl —if we are going to knead the focaccia in a mixer, we can use this one— we put 175 grams of wheat flour and 170 grams of flour. Add the previous yeast mixture and knead for 15 minutes, by hand or with a mixer.
When the dough is homogeneous and elastic, we cover it with transparent film. It will be quite a sticky dough.
We let the dough rise for 2 or 3 hours depending on the room temperature until it almost triples its initial volume.
We degas the dough with the help of a scraper or with our hands.
Grease the chosen mold with 15 grams of olive oil.
Pour the dough into the mold and pour the excess oil over it. We distribute the dough through the mold, so that it is as even as possible.
We cover the dough with transparent film and let it rest for 24 hours in the fridge.
After 24 hours, we remove the focaccia dough from the cold and pour 30 grams of olive oil over the dough and spread it well. This will be part of the focaccia seasoning. We make some slits with the help of our fingers. Bubbles will come out, but don’t be tempted to burst them.
We distribute 10 grams of black olives, 50 grams of cherry tomatoes, 1 pinch of rosemary and 5 grams of salt flakes on the surface of the focaccia. Preheat the oven to 220 ºC with heat up and down.
When the oven is very hot, we bake the focaccia for 20-22 minutes, or until it is baked to our liking. Remove from the oven and let it cool.
We unmold and enjoy!
Easy preparation summary
-
- Mix the water, baker’s yeast, salt, white sugar and olive oil
-
- We put the two types of flour and the previous mixture in a bowl and knead for 15 minutes.
-
- Cover the dough with transparent film
-
- Let rise for 2-3 hours
-
- We degas the dough
-
- We grease the mold
-
- We stretch the dough through the mold
-
- Cover with transparent film and put in the fridge for 24 hours.
-
- Pour olive oil over the dough and make indentations with your fingers.
-
- We distribute the seasonings and preheat the oven to 220 ºC with heat up and down
-
- Bake for 20-22 minutes and let cool
-
- We unmold and serve
