Homemade Focaccia
This Homemade Focaccia boasts a golden, crispy crust with a soft, airy interior, perfect for soaking up olive oil or fresh herbs. Its simple ingredients harmonize for a delightful flavor experience.
Ingredients
- 4 cup all-purpose flour
- 1 tbsp salt
- 1 packet active dry yeast, or about 2 1/4 teaspoons
- 1.5 cup warm water, about 110°F (43°C)
- 1 tbsp sugar, to help activate the yeast
- 0.25 cup extra virgin olive oil, plus extra for drizzling
- Sea salt for sprinkling, to taste
- Fresh herbs (optional), such as rosemary or thyme
- Toppings (optional), such as olives or cherry tomatoes
Directions
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until bubbly.
In a large mixing bowl, combine the flour and salt. Gradually pour in the activated yeast mixture and olive oil, mixing until a rough dough forms.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Grease a baking sheet with olive oil, then punch down the risen dough and place it on the sheet. Stretch it out to fit the pan.
Using your fingers, make deep dimples all over the surface of the dough. Drizzle more olive oil on top and sprinkle with sea salt and herbs.
Cover the dough again and let it rise for another 30 minutes while you preheat the oven to 425°F (220°C).
Bake for 20-25 minutes until golden brown. The focaccia should sound hollow when tapped.
Remove from the oven, let cool slightly, and cut into squares. Serve warm or at room temperature.