Focaccia

8 servings

25 minutes

Focaccia is the soul of Italian cuisine, simple yet exquisite. Its roots trace back to ancient Rome when bread was baked over open flames. This airy bread with a crispy golden crust and tender crumb is infused with the aromas of olive oil and rosemary. Focaccia perfectly complements any dish: it's great on its own as an appetizer and magnificent with cheese, meat, or wine. A special touch is sea salt and a light emulsion that adds a subtle zest. It's not just bread; it's a warm, fragrant symbol of hospitality and comfort that’s perfect for friendly gatherings or family dinners. Baking focaccia means touching traditions and tasting the true essence of Italy.

Energy value per serving

• Calories: 443.8
• Proteins: 11.7g
• Fats: 6g
• Carbohydrates: 86.2g

Ingredients

• Wheat flour: 650 g
• Fine flour: 300 g
• Fresh yeast: 15 g
• Salt: 15 g
• Extra virgin olive oil: 2 tbsp
• Rosemary: to taste
• Coarse sea salt: to taste

Cooking steps

1. Mix regular and fine flour, 500 ml of warm water, yeast, salt, and knead carefully until a homogeneous consistency (10-15 minutes).

   Required ingredients:

   • Wheat flour: 650 g
   • Fine flour: 300 g
   • Fresh yeast: 15 g
   • Salt: 15 g

2. Transfer the dough to a bowl and cover it with a towel. Place it in a warm place for 45 minutes - the dough should double in size. This will make the dough softer and airier. While the dough rises, prepare the baking tray. Lightly grease the bottom and sides with vegetable oil. Preheat the oven to 200°C.

3. Transfer the dough to a mold. Flatten the dough with your palms, pressing slightly to release air. Lightly spray the dough with olive oil and gently press with your fingertips to create dimples on the surface (do not press hard enough to make holes). Cover with a towel and let it sit in a warm place for another 20-40 minutes, until the dough doubles in size.

4. Place the prepared dough in the oven for 20 minutes until it is covered with a smooth, golden crust. Before taking the focaccia out of the oven, mix 2 tablespoons of olive oil and 1 tablespoon of water in a bowl. Whisk until the emulsion turns pale. Brush the focaccia with the emulsion immediately after removing it from the oven.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons

5. Before serving, sprinkle the bread with sea salt and rosemary. Serve with olive oil and balsamic vinegar.

   Required ingredients:

   • Rosemary:  to taste
   • Coarse sea salt:  to taste