The Easiest Focaccia Recipe
This recipe is so simple! Don’t be put off by the resting time, making the dough takes 10 minutes and has no tricky techniques at all. It can then be rested in the fridge for up to 3 days, but a minimum of 12 hours. So take 10 minutes to prep it a few days before you want it and you’re halfway there!Makes 1 large loaf
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Ingredients
- 4 cups plain flour
- 2 teaspoons sea salt or fine table salt
- 1 sachet yeast dried instant, 7 g
- 2 cups lukewarm water made with 1/2 cup of boiling water & 1 1/2 cups of cold water
- butter for greasing
- extra virgin olive oil for greasing & drizzling
- 1 cup cherry tomatoes cut in half
- 1 cup kalamata olives
- 1 tablespoon rosemary leaves
- 1 tablespoon extra virgin olive oil
Instructions
- For the dough: In a large bowl, mix the plain flour, salt and dried yeast. Add the lukewarm water and use a rubber spatula to mix the dough together. You may want to use your hands, in the end, to incorporate all the flour into the dough. Rub the outside of the dough with plenty of olive oil, and make sure it’s well coated. Cover the dough with a damp tea towel and the bowl with plastic wrap to make it airtight. Refrigerate for 12 hours or up to 3 days.4 cups plain flour, 2 teaspoons sea salt, 1 sachet yeast, 2 cups lukewarm water, extra virgin olive oil
- When you are ready to bake, grease a 28 cm x 20 cm baking dish with butter and olive oil. Place the dough ball into the dish and let it rest for about 3 hours on your kitchen bench (it will naturally move and spread).butter, extra virgin olive oil
- For the topping: Mix all the ingredients in a bowl and season well.1 cup cherry tomatoes, 1 cup kalamata olives, 1 tablespoon rosemary leaves, 1 tablespoon extra virgin olive oil
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Once the dough has rested, make dimples on the surface of the dough with your fingers (you don’t have to be gentle here). Spread the tomato and olive mixture on top of the dimpled dough. Push down slightly to submerge the tomatoes and olives in the dough. Drizzle with a little more olive oil and season really well with sea salt.1 cup cherry tomatoes, 1 cup kalamata olives, 1 tablespoon extra virgin olive oil, 2 teaspoons sea salt
- Bake the focaccia on the middle rack of the oven for 30 minutes. Remove and let it rest for 5 minutes, then cut and serve.
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