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Recipe: Focaccia

It’s worth going to the trouble to season this with good-quality olive oil and coarse sea salt. Focaccia is a flat pizza-like bread served most often drizzled with olive oil and sea salt, and rosemary or sage – a delightful snack or side at any time of year when these herbs are available to you.

  • focaccia1 cup warm water
  • 1 tablespoon (or 1 packet) yeast
  • 1 tablespoon oil
  • 2 teaspoons salt
  • 3 cups flour
  • olive oil
  1. Mix water, yeast, oil, and salt. Gradually mix in flour until the dough holds together. Remove from bowl and knead a few minutes, then divide into two balls. Lay the balls on a floured surface, cover them with a towel, and let them rise at room temperature for 20 minutes.
  2. Roll each ball into a flat circle about an inch thick. Pierce all over with a fork. Brush with lots of olive oil and sprinkle with a little more salt. Place on greased baking sheets and let rise until doubled in thickness, about 30 minutes.
  3. Preheat the oven to 375°.
  4. Bake 15 minutes. Remove from oven, add toppings, and bake another 5 – 10 minutes. Makes two 9″ round breads.

Other toppings include:

  • olive oil, grated parmesan, minced garlic, and thyme
  • tomato sauce and mozzarella
  • sautéed onions
  • olives, walnuts, minced garlic