Disclaimer, I’m not Italian, nor am I an expert at Italian food. However, I am a lover of bread, and Focaccia is one of my favourites. My recipe for a quick and easy Focaccia is meant to pay homage to the bread that has origins as far back as the Roman empire and can be found across countries like Italy, Spain, Turkey, Greece, and France. We all know how the bread spread across those countries... no need to pretend the Romans didn't run around trying to conquer everyone.
Focaccia is crispy and salty on the outside while airy and moist on the inside. It’s a juxtaposition of deliciousness. I topped mine with rosemary and tomatoes from my garden and garlic and olives I found in the back of my fridge. No food waste here!
Let me know if you try it!
3 cups of bread flour
1 + ¼ teaspoon of salt
1 tablespoon of sugar or honey
2 tablespoons of instant yeast
1 ¼ cup of lukewarm water
1.5 tablespoons of olive oil
Or whatever you want
In a large bowl, combine your flour, salt, sugar and yeast. Make a well in the centre and add your warm water. With your fingers, begin to combine the flour and water. Add your olive oil once the mixture comes together.
Continue mixing until the flour becomes a soft and smooth dough ball. You may need to take the mixture out of the bowl and knead for 10 minutes on a flat surface.
Add some olive oil to the bottom of a bowl before placing your dough ball inside. Cover with plastic wrap and let it rise on the countertop or a warm part of your kitchen until the dough doubles in size. The first rise can take up to an hour or more.
Add olive oil and a light dusting of flakey sea salt to the bottom of a heavy-duty baking tray. Shape the dough into a rectangle or circle. Cover and let rise for an additional 25 minutes. Preheat your oven to 425˚F. And prepare your toppings.
Using your fingers, poke deep dents all over the surface of the bread, add your toppings, drizzle the olive oil and sprinkle with salt.
Bake for 25 minutes until the focaccia is slightly golden. Remove from the oven, and let cook for 10 minutes. Slice and serve warm!