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Easy Focaccia Recipe

Recipe by Pedro M. A. Neves

Focaccia is a classic Italian flatbread that's wonderfully simple to make at home, requiring just basic pantry ingredients and minimal kneading. This straightforward focaccia recipe produces a pillowy, olive oil-rich bread with a dimpled surface and crispy exterior. Perfect as an appetizer, side dish, or base for sandwiches, it comes together in under two hours.

Ingredients

• 500g (3¾ cups) all-purpose flour
• 10g (2 teaspoons) salt
• 7g (2¼ teaspoons) instant dry yeast
• 325ml (1⅜ cups) lukewarm water
• 75ml (5 tablespoons) extra virgin olive oil, divided
• 2 teaspoons coarse sea salt
• 1 teaspoon dried rosemary
• ¼ teaspoon freshly ground black pepper

Instructions

1. In a large mixing bowl, combine flour, salt, and instant yeast. Whisk together until evenly distributed.

2. Pour lukewarm water and 30ml (2 tablespoons) olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms with no dry flour remaining.

3. Transfer dough to an oiled work surface and knead for 8-10 minutes until smooth and slightly elastic. The dough should be soft and slightly sticky but hold its shape.

4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 60-90 minutes until doubled in size.

5. Brush a 33x23cm (13x9 inch) baking pan generously with 25ml (1½ tablespoons) olive oil. Transfer risen dough to the pan and gently press it into an even layer, dimpling the surface with your fingertips as you go.

6. Drizzle remaining 20ml (1½ tablespoons) olive oil over the dough, then sprinkle evenly with coarse sea salt, dried rosemary, and black pepper.

7. Cover the pan loosely with plastic wrap and let the dough rise for 30-45 minutes until puffy and airy. Meanwhile, preheat oven to 220°C (425°F).

8. Bake on the middle oven rack for 25-35 minutes until deep golden brown on top and the edges are crispy. The bottom should sound hollow when tapped.

9. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, cut into squares.

Substitutions

• Whole wheat flour: Replace 150g all-purpose flour with whole wheat flour for nuttier flavor and denser crumb.
• Garlic and herb version: Substitute rosemary with dried oregano or Italian seasoning, and add 2 minced garlic cloves pressed into the dough before baking.
• Dairy-free: All ingredients are naturally vegan; ensure yeast and oils are plant-based if needed.
• Gluten-free blend: Use quality gluten-free all-purpose flour with xanthan gum, add 50ml extra water, and reduce kneading time to 5 minutes.

Tips

• Lukewarm water should feel pleasantly warm to the touch (around 40-43°C/104-110°F); too hot will kill the yeast, too cold will slow rising.
• Don't over-knead the dough; focaccia should be soft and slightly sticky rather than stiff, which keeps it tender and airy inside.
• Create deep, even dimples just before baking to trap olive oil and create focaccia's signature texture; re-dimple if they smooth out during the second rise.
• For best flavor, use good-quality extra virgin olive oil and fresh dried herbs; stale seasonings won't provide the authentic herbaceous notes.

Focaccia originates from Liguria in northwestern Italy, where it has been baked for centuries as a staple street food and simple bread for everyday meals. Traditionally served plain or with minimal toppings, it represents the Italian philosophy of letting quality ingredients shine rather than heavy preparation.

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