Focaccia with oregano

4 servings

75 minutes

Focaccia with oregano is a traditional Italian bread that dates back to ancient Roman times. This aromatic bread, infused with the warmth of olive oil and the subtle herbal aroma of oregano, captivates with its crispy golden crust and airy texture inside. Focaccia pairs perfectly with cheeses, meat appetizers, and fresh vegetables, and also serves as an excellent base for sandwiches. Its softness and lightness are achieved through careful kneading of the dough and preservation of air bubbles. Baked at high temperatures, it develops a browned crust that crunches with every bite. The oregano in this recipe highlights the Mediterranean character of the dish, adding a hint of spiciness and depth of flavor. It is not just bread — it is a gastronomic delight that immerses you in the atmosphere of Italian coziness.

Energy value per serving

• Calories: 308.7
• Proteins: 6.4g
• Fats: 10.8g
• Carbohydrates: 47.3g

Ingredients

• Wheat flour: 250 g
• Dry yeast: 1 tsp
• Water: 125 ml
• Salt: 1 tsp
• Olive oil: 2 tbsp
• Dried oregano: to taste

Cooking steps

1. Dissolve the yeast in warm water (read the yeast instructions, it indicates whether they are sensitive to high temperatures).

   Required ingredients:

   • Dry yeast: 1 teaspoon
   • Water: 125 ml

2. Pour flour, salt, and oregano into a bowl. Make a well in the center and pour in the yeast with water. Mix with a fork gradually from the center to the edge in one direction. When it's no longer possible to knead with a fork, knead the dough by hand.

   Required ingredients:

   • Wheat flour: 250 g
   • Salt: 1 teaspoon
   • Dried oregano:  to taste

3. Knead for 2-3 minutes, then add oil and knead for another 2-3 minutes; only after that can you add flour if the dough is too sticky. However, this is likely not necessary. The finished dough can be covered with plastic wrap or a damp towel and placed in a warm spot, such as on a radiator.

   Required ingredients:

   • Olive oil: 2 tablespoons

4. After 30–40 minutes, when the dough has risen significantly, turn on the oven to 250 degrees, grease the paper with oil, sprinkle it with flour and shape the focaccia (in a rectangular shape) directly on the paper. Do this very gently so that the bubbles in the dough remain intact. These bubbles will make the focaccia airy. Randomly poke holes with a fork and place it in the oven until a golden crust forms.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Wheat flour: 250 g