A showstopper indeed. You might think focaccia is intimidating, but I’m here to tell you it couldn’t be easier, probably the easiest bread you’ll ever make. The key is waiting. Give it a try and you’ll be so pleased.
Ingredients
- 1 1/2 cups warm water
- 1 tsp honey
- 7 grams yeast 3/4 tbs ( 1 packet )
- 3 3/4 cup all purpose flour
- 1 1/2 tsp salt
- 1 tsp olive oil
- 1/4 cup oil for the pan
Topping
- Infused garlic rosemary oil
- (6 cloves garlic minced, 1/4 cup olive oil, spring of rosemary heated until fragrant)
- Cherry tomatoes, parsley, edible flowers (I used pansies from my garden)
- Coarse salt
Instructions
- Start by blooming the yeast ( 1 1/2 cups of warm water, 1 teaspoon of honey, yeast ) let it sit until it develops froth like bubbles.
- Mix the flour with 1 1/2 teaspoons of salt, add the developed yeast and start mixing with a wooden spoon until the water is absorbed. Add 1 tsp olive oil and work it in the dough using your hands making sure not over work it, form into a ball and cover with a plastic wrap let it rest for 30 minutes. It will double in size.
- If you don’t have a proofing oven, my trick heat the microwave for 30 seconds and then place the covered bowl inside the microwave, other wise you can always cover the bowl with a blanket to keep it warm.
- Once the dough doubled in size you will pull from the four sides towards the center and then turn upside down, cover with plastic wrap and let rest for 30 minutes inside the microwave.
- REPEAT this step four times.
- Preheat oven to 450 F.
- In a 9×13 deep dish add the 1/4 cup olive oil, then turn the dough inside the dish on both sides to coat with the olive oil let rest for 10 minutes. With the tip of your fingers start stretching the dough to spread let rest for 5 minutes.
- Time to form the famous focaccia dimples, push down with your fingers across the top on a piano playing matter.
- Continue recipe in the comments below.