1 c tepid water 1/4 c olive oil 2 ts garlic; minced 2 tb fresh basil; chopped or -rosemary (2 t 1 ts sugar 1/2 ts salt 4 c flour 1 1/2 ts yeast Dissolve yeast in water. Put remaining ingredients into food processor. Add oil to yeast water and slowly pour into running processor. Check for consistency and adjusting as needed. Let stand 10 minutes, then run for 30 revolutions. Place in greased tub and let rise 2 hours. Punch down and shape into 10" circle on parchment paper with cornmeal. Cover and let rest 40 minutes. Dimple dough with fingertips. Brush with olive oil and top with garlic slivers, sauteed onions, fresh herbs. Bake in preheated oven 400
How To make Focaccia 7's Videos
Homemade Focaccia Recipe
This easy homemade focaccia recipe is the best! Just mix, rest, stretch and chill overnight to let all that amazing flavor develop. Take it out of the fridge and bake it fresh with rosemary and flakey salt. This focaccia recipe is ultra-soft and chewy and my favorite bread to make as an appetizer or side dish for dinner.
BLOG POST ►
RECIPE ► 16 ounces (453.59 g) warm water (110ºF) divided into two bowls 1 Tablespoon granulated sugar 7 grams instant yeast or active 2 ounces (57 g) olive oil 1 Tablespoon flakey salt 24 ounces (680 g) bread flour (or all-purpose flour) 4 ounces (113 g) olive oil (for the pan and for drizzling on top of the focaccia after rising) 2 Tablespoons fresh rosemary (chopped)
INGREDIENTS TOMATO AND BASIL SAUCE 3 tbsp olive oil 4 garlic cloves 2 tins 400g tinned tomatoes whole tomatoes 1 bunch fresh basil 1/2 cups water salt and pepper brown sugar optional FOCACCIA 700 g bread flour 680 g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration) 7 g dry yeast 12 g fine sea salt 1 tbsp honey optional 60 g extra virgin olive oil 6 tbsp tomato and basil sauce 50 g mozzarella sliced 1 tsp chilli flakes fresh basil leaves to serve INSTRUCTIONS TOMATO AND BASIL SAUCE In a large deep fry pan, bring the olive oil to heat. Turn the heat to low, add the peeled garlic cloves and cook for 2 - 3 minutes or until the garlic is slightly golden and has flavoured the olive oil. Using a slotted spoon, remove the garlic from the olive oil If using whole tinned tomatoes, squeeze the tomatoes with your hand to slightly puree them. In the same pan, combine the tinned tomatoes, water, a generous amount of salt and pepper and ¾ of the basil. Bring to the boil then turn the heat all the way down and leave to simmer for 30 - 40 minutes until the sauce has slightly thickened. Depending on the tinned tomatoes you are using, your sauce may need a little sweetness, taste and add sugar if needed. FOCACCIA In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active. In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes. Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes. Repeat the stretch and fold method until a neat ball has formed.
In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1. Prepare a baking tin by greasing it with 20g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 - 3 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top. Preheat the oven to 200 degrees C / 390 degrees F Once the dough has risen, use your fingers to dimple the dough. Spread the tomato and basil sauce over the dough. Top with sliced mozzarella cheese and a drizzle of olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt and chili flakes if using. Bake for 30 minutes or until the dough has developed a golden crust on top. Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 30 minutes before slicing into it. Serve with fresh basil leaves. #focaccia #pizza #pizzafocaccia
Holiday focaccia! The first video I ever made with voice over in 2022 ❤️ #focaccia #sourdough