Easy Homemade Focaccia Recipe- Step By Step Guide

Maria

4 months ago

Easy Homemade Focaccia Recipe- Step By Step Guide:-Focaccia is a well-liked Italian bread that is surprisingly simple to prepare at home. It is characterized by a texture that is soft and pillowy, and it has a crust that is savory. This recipe for homemade focaccia is ideal for bakers of all experience levels, from novices to seasoned professionals.

Table of Contents

Toggle

Easy Homemade Focaccia Recipe- Step By Step Guide

It is possible to make a beautiful loaf of focaccia with just a few fundamental ingredients and a little bit of patience. This loaf of focaccia is ideal for nibbling, dipping, or serving alongside your favorite dishes. Let’s get started on the recipe and find out what it’s like to make your own bread from scratch.

Ingredients:

4 cups all-purpose flour
1 1/2 cups warm water (about 110°F/45°C)
2 teaspoons active dry yeast
2 teaspoons sugar
1/4 cup olive oil (plus more for drizzling)
2 teaspoons salt
1 tablespoon fresh rosemary, chopped (optional)
Coarse sea salt, for sprinkling (optional)
Optional toppings: cherry tomatoes, olives, thinly sliced onions, garlic, etc.

Also Read:-Easy Cinnamon Roll Casserole Recipe- Easiest Recipe Ever

Instructions:

A small bowl should be used to combine the warm water, sugar, and active dry yeast.
This will be used to proof the yeast. Once it has foamed, give it a gentle stir and then let it settle for around five to ten minutes.

Put the flour and salt into a large mixing bowl and whisk them together. After making a well in the middle, pour the yeast mixture that has been proofed and olive oil into the well.
The ingredients should be mixed together until a shaggy dough is formed, either with a wooden spoon or with your hands.

After turning the dough out onto a surface that has been dusted with flour, knead it for approximately five to seven minutes, or until it is smooth and elastic.
Olive oil should be used to lightly lubricate a large bowl, and then the dough should be placed within the bowl. The dough should be allowed to rise in a warm, draft-free environment for around one to two hours, or until it has doubled in size. Cover it with a clean kitchen towel or plastic wrap.

In order to deflate the dough once it has risen, you should give it a light punch.
Using a baking sheet coated with parchment paper or a 9×13-inch baking pan that has been lightly greased, transfer it to the baking pan.

As you press the dough into the pan with your fingertips, make sure that it is distributed evenly and that it reaches all of the corners.
After covering the pan with a clean dish towel, allow the dough to rise once more for around thirty to forty-five minutes, or until it has become somewhat puffy.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
After the dough has had a chance to rise, mark the surface with your fingertips in a gentle manner.
A big amount of olive oil should be drizzled over the top, and then fresh rosemary, coarse sea salt, and any other toppings that you desire should be sprinkled on top.

The focaccia should be baked in an oven that has been prepared for twenty to twenty-five minutes, or until it is golden brown and cooked all the way through.
Take it out of the oven and let it to cool down for a short while before slicing it and serving it.