Best Focaccia Ever

Recipe by
Total Time:
1 - 2 hours
Serves:10
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try Healthy Mini Crescent Dinner Rolls, Best Spinach Roll, Easy Arugula chapatti

Rate This Recipe
5

Ingredients

  • 1 cup - sourdough
  • 4.5 cups - all-purpose flour
  • 2 tsp - active Dry yeast
  • Salt to taste
  • 4 tbsp - extra virgin Olive oil
  • 2.25 - cups warm water
  • For the topping:
  • 2 tbsp - finely minced sage or Rosemary
  • 1 - large Clove of garlic, finely minced
  • 1 tsp - sea salt
  • 2 tbsp - extra virgin Olive oil

How to Make Best Focaccia Ever

  • Mix the toppings together in a small bowl and set aside.
  • Mix the yeast in 1/2 cup of warm water and set aside to froth for five minutes.
  • After five minutes, add the sour dough to a large bowl. Then add the flour, oil, and the remaining water and mix with a wooden spoon until everything comes together. This is a very sticky dough at this stage, but it's fine. That's what will make it divinely airy and light.
  • Cover the dough with plastic wrap and place in an oven with the pilot light on, about 1.5 hours or until it has doubled in size.
  • Using an oiled spatula, turn the dough over on itself in the bowl. Repeat 9 more times. You don't want to knead the dough with a heavy hand.
  • Turn the dough over on a generously floured surface. Cut into two with a bench scraper or a knife, then shape each half into a round. Be gentle so you don't deflate all the lovely gases that have formed in your focaccia loaf.
  • Place each round in a 10-inch cake pan coated with oil and sprinkled with some coarse sea salt. Press the dough gently out from the centre so it reaches the sides of the pan.
  • Cover both pans with plastic wrap and place in the oven with the pilot on for another hour or until the dough has doubled.
  • Preheat your oven to 400 degrees at least 30 minutes before baking.
  • Using a fork, prick the dough all over to remove any bubbles on top. Don't go heavy-handed because you don't want to deflate the dough.
  • Brush the top of the bread with the sage-olive oil mixture topping. Bake in the preheated oven for 25 minutes.
  • Remove the focaccia tins from the oven and let them stand on a rack for five minutes. Remove the bread from the pans and continue to cool on the rack.
  • Recipe courtesy: Holy Cow Vegan