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Focaccia

Real focaccia like this one is thin, airy, bouncy with a crisp crust and has a satisfying olive oil and salty glaze. This is a recipe to bookmark. Your must-have Italian dinner accompaniment. It may look as if it takes too long to make - but most of it is proving time :)
Prep Time3 hours
Cook Time25 minutes
Total Time3 hours 25 minutes
Servings: 10
Author: The GOODista

Ingredients

For One Large Focaccia - Ingredients

  • 1 tablespoon Yeast - dried
  • 180 ml lukewarm water
  • 1 teaspoon Honey
  • 320 gram Flour - 00 is best though plain works too.
  • 2 tablespoons Olive Oil
  • 2 teaspoons Salt
  • Glaze: 2 tablespoons of extra-virgin olive oil 1 tablespoon of water.

Instructions

Focaccia - Make it

  • Set the oven to 200 degrees celsius
  • In a large bowl dissolve yeast with water, add flour, oil and honey. Knead for 5 minutes, then add the salt.
  • Knead vigorously to work the gluten, and get an elastic and smooth dough.
  • Shape into a ball. Let it rest for 20 minutes in a bowl, covered with clingfilm.
  • Stretch the dough with your hand to form a rectangle. Then fold it into 4, which gives extra strength and crustiness. This is an important step to get that chewy yet airy focaccia.
  • Place the folded dough in an oiled oven tray, cover it and let it prove for until it doubles in size (ca 90 minutes).
  • Take the proved dough and stretch it into a rectangle and place in the overtly. Sprinkle with salt.
  • Wait for a second prove (30 min) after which you use your finger tips to create craters in the dough.
  • Drizzle the craters with the glaze, and finish off with some more salt.
  • Let it rest for another 20 minutes.
  • Bake in the preheated oven for 20 - 25 minutes until golden and fabulous.
  • Break, Eat and Enjoy!

Notes

If you wish to add things to the focaccia - you can. It is just perfect as it is - but caramelised onion or tomatoes are great additions. In this case add the extras when you drizzle the into your craters. A focaccia is such a must-have accompaniment to an Italian feast, that you will probably want to make a few. This recipe makes one large one - so feel free to double or triple. Eat focaccia fresh, and if there is any left over - freeze it! :)