Ingredients for Foolproof Focaccia
- Fast Rising Yeast
- 1 cup (240ml) warm water (105-115°F)
- Flour
- Baking Potato
- Unbleached All Purpose Flour
- Warm Water
- Extra Virgin Olive Oil
- 1 teaspoon salt
- Fresh Rosemary Leaves
- Coarse sea salt to taste
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How to Make Foolproof Focaccia
- In a large bowl, combine 1 cup (240ml) warm water (105-115°F), 2 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
- Add 1 tablespoon olive oil, 3 cups (375g) all-purpose flour, 1 teaspoon salt, and 1 cup (125g) bread flour to the yeast mixture.
- Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and transfer it to a greased 9x13 inch baking pan.
- Press the dough evenly into the pan. Cover and let rise for another 30 minutes.
- Preheat oven to 450°F (232°C).
- Drizzle the focaccia with 2 tablespoons olive oil and dimple the surface with your fingers.
- Sprinkle with coarse sea salt and fresh rosemary (optional).
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
0g
Fat
3g
Carbs
10g
