Focaccia - Italian Flatbread
Focaccia is one of the oldest types of Italian bread, dating back to ancient Roman times. It became particularly popular in the Liguria region, where it is enriched with olive oil and fresh herbs. The perfect combination of a soft interior and crispy crust makes it one of the most beloved Italian breads. It's easy to make at home and goes perfectly with soups, salads, or even on its own, dipped in olive oil.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water, sugar, and yeast. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, whisk together the flour and salt. Add the yeast mixture and half of the olive oil. Mix with a wooden spoon, then knead for 8-10 minutes, or until you have a smooth, elastic dough.
3
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
4
On a lightly floured surface, roll out the dough into a rectangle about 2 cm thick. Place it on a baking sheet lined with parchment paper.
5
Using your fingers, make small dimples in the surface of the dough. Drizzle with the remaining olive oil.
6
Sprinkle with fresh rosemary and coarse sea salt. Let it rest for 20 minutes.
7
Preheat the oven to 430°F (220°C). Bake the focaccia for 20-25 minutes, or until golden brown.
8
Let it cool on a wire rack, then slice and serve fresh, or with olive oil for dipping.
