Classic Focaccia

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 350ml (1 1/2 cups) warm water 350ml (1 1/2 cups) warm water
• 60ml (1/4 cup) extra virgin olive oil 60ml (1/4 cup) extra virgin olive oil
• 2 tbsp fresh rosemary leaves 2 tbsp fresh rosemary leaves
• Coarse sea salt, for sprinkling Coarse sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and transfer it to a greased baking sheet. Gently press and stretch the dough to fit the baking sheet.
7. 7.
   Drizzle the dough with olive oil and sprinkle with fresh rosemary leaves and coarse sea salt.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until golden brown.
9. 9.
   Remove from the oven and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Flour — Use high-quality all-purpose flour for the best results.
• Instant yeast — Make sure your yeast is fresh and active to ensure proper rising of the dough.
• Extra virgin olive oil — Opt for a good quality olive oil to enhance the flavor of the focaccia.
• Fresh rosemary leaves — If you prefer a milder flavor, you can substitute rosemary with other herbs like thyme or oregano.
• Coarse sea salt — The coarse texture of sea salt adds a delightful crunch to the focaccia. If you don't have coarse sea salt, you can use regular salt, but use it sparingly.

Tips & Tricks

• For a more flavorful focaccia, you can add toppings like cherry tomatoes, olives, or caramelized onions before baking.
• To achieve a crispier crust, place a pan of water on the bottom rack of the oven while baking.
• Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes before serving.

Serving advice

Serve the focaccia warm or at room temperature as an appetizer, alongside a selection of Italian cured meats and cheeses. It also pairs well with a bowl of homemade tomato soup or as a side to a hearty Italian pasta dish.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil over the baked focaccia and sprinkle some fresh rosemary leaves on top. Cut it into squares or wedges for easy serving.