Focaccia is an Italian version of oven-baked flatbread, often topped with olives and herbs, though you can experiment it with different types of toppings, be it capsicum, jalapeno, cheese, or meat toppings. In my family, foccacia is an all-time favorite breakfast. I make it very often because it is easy to make and is really a tasty and filling breakfast delight to start the day. You can have it with tomato ketchup or any other dip of your choice. So, today I am sharing this very simple and easy focaccia recipe which you would love to try.
- All-purpose-flour 3 cups.
- Salt ½ teaspoon.
- Active dry yeast 1-1/2 teaspoons.
- Tepid water (2 parts cold water to 1 part boiling water) 1 cup.
- Sugar 1 teaspoon.
- Olive oil 1-1/2 tablespoons.
- Black or green olives ¼ cup.
- Onion 1 medium, sliced.
- Basil leaves 1 tablespoon.
- Oregano seasoning 1 tablespoon.
- Salt 1 tsp.
- Olive oil 1 tablespoon.
- In a bowl take 2 tablespoons of tepid water or lukewarm water, add yeast and sugar, stir for 3 minutes, cover with the cling film and let it stand for 10-15 minutes till the yeast becomes frothy.
- In a large bowel sieve together the flour and salt, add olive oil, yeast solution and mix together adding little water (lukewarm) at a time to form a sticky dough.
- Transfer the dough to a floured surface and knead it with hands for 5 minutes until the dough is soft enough (alternatively use an electric mixer with a dough hook to knead the dough).
- Place the dough in a greased bowl, cover it with cling film and place it in a warm place to rise for 1-1/2 hours or until the dough has doubled in size.
- Once the dough has doubled, punch it down, knead again for 1-2 minutes, make a tight round ball, and let it stand for 10 more minutes. Knead half of the olives into the dough. Grease the baking tray, shape the dough into a flat round of ½ inch thickness, and push your fingers into the dough to achieve a dimpled effect.
- Sprinkle the sliced onions and remaining olives over the round. Drizzle the olive oil over the top and sprinkle the round with the salt, basil leaves, and oregano. Cover and leave the dough to rise again for 30 minutes.
- Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees C), for 20-25 minutes or until the focacia is well cooked and golden. Transfer to a wire rack and leave to cool before serving or wrap it in the cling film to eat it later. It can be stored at room temperature for a couple of days but tastes best when served just after cooling it down, or baked a night before to have it in the breakfast the next day, what I, generally, do.
Note: This focaccia bread can also be made in bread machines which are available in the market these days.
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