Bread - Yumoid.com

Focaccia is a beloved Italian flatbread known for its moist, airy texture and olive oil-rich crust. Originating from the Liguria region, it's a versatile bread that can be served as a side dish, appetizer, or even used as a base for sandwiches. The beauty of focaccia lies in its simplicity and the endless variations one can create by topping it with herbs, sea salt, olives, sun-dried tomatoes, or onions.

Making focaccia is an excellent introduction to bread-making for beginners, providing a satisfying experience with a delicious result. It's perfect for dipping in soups, serving alongside pasta dishes, or simply enjoying with a drizzle of extra virgin olive oil. Its a long-term staple in Italian cuisine, but can also work well as a sidedish for almost anything!

Here at Yumoid we also love a good focaccia as lunch - try cut it up and fill it up with your favourite cold cuts such as ham & cheese!

Ingredients Required

Warm water: 1 1/2 cups
Active dry yeast: 2 teaspoons
Sugar: 1 teaspoon
All-purpose flour: 4 cups
Olive oil: 1/4 cup, plus more for drizzling
Salt: 2 teaspoons
Coarse sea salt for topping
Fresh rosemary leaves (optional)

Recommended Kitchen Gear

Large mixing bowl
Wooden spoon or dough whisk
Measuring cups and spoons
Kitchen towel or plastic wrap
Baking sheet or large baking pan
Parchment paper (optional, for easier cleanup)

Directions (How-to Make It)

Prepare the Yeast Mixture: In a large mixing bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit until foamy, about 5 to 10 minutes.
Make the Dough: Add 1 cup of flour, 1/4 cup of olive oil, and 2 teaspoons of salt to the yeast mixture. Stir with a wooden spoon until combined. Gradually add the remaining flour, stirring until a sticky dough forms.
First Rise: Transfer the dough to a lightly floured surface and knead gently for a few minutes until smooth. Place the dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape and Second Rise: Lightly oil a baking sheet or pan and press the dough out to about 1/2-inch thickness. Cover and let rise again for about 30 minutes, until slightly puffed.
Preheat Oven: Preheat your oven to 425°F (220°C).
Add Toppings: Use your fingertips to create dimples across the top of the dough. Drizzle with olive oil, sprinkle with coarse sea salt, and scatter rosemary leaves over the top if using.
Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
Serve: Let the focaccia cool slightly before cutting into squares or strips. Serve warm or at room temperature.

This focaccia recipe offers a basic template that can be customized with your favorite toppings or infused oils. Enjoy the process of making this Italian classic, and delight in the aroma and flavor of fresh-baked bread straight from your oven.