Focaccia Italian Bread

This freshly baked bread will fill your home with its pleasing and inviting fragrance. Even kids love to keep a piece of focaccia to have them in the morning. The primary difference between focaccia and pizza is the amount of time the dough is allowed to proof. In the case of focaccia it is significantly a longer period, whereas most varieties of pizza are baked shortly after the dough has been tossed or rolled resulting in a thinner, flat and more flexible crust.

Calories 104, Sodium, 215 mg, Total Fat 1 g, Potassium 0 mg, Saturated, 0 g, Total Carbs 20 g, Polyunsaturated 0 g, Dietary Fiber 1 g, Monounsaturated, 0 g, Sugars 1 g, Trans 0 g, Protein 3 g, Cholesterol 0 mg

by Nima Z. A.

Preparation time: 2 hours and 15 minutes

Servings: 4 persons

Ingredients:

  1. One and a half cup of warm water
  2. One and a half small teaspoon salt
  3. One teaspoon instant yeast
  4. One teaspoon sugar
  5. One tablespoon fresh rosemary (Chopped)
  6. One tablespoon olives (sliced)
  7. One-half cup extra virgin olive oil
  8. One pound (0.5 kg) organic wheat flour
focaccia italian bread
Focaccia Italian Bread

Preparation

  • In a big bowl, mix (by hand or mixer) all dry ingredients together, then add the olive oil, rosemary, and the olive slices.
  • Pour the warm water slowly while mixing the flour with all ingredients. It is very important to add the water very slowly until the dough becomes smooth and soft. also, you do not have to use all the water, just enough water to have a good dough.
  • Cover the dough and put it in a dry warm place for one hour.
  • Put the dough on a clean, lightly floured surface, then knead it by hand 1 or 2 times.
  • Coat the baking pan with olive oil, you need excess oil here, focaccia is an oily bread.
  • Transfer the dough to the pan and press with your hand to make it even.
  • Leave the dough another one hour, the size should be doubled.
  • Press the dough again to have thin even crust.
  • Preheat your oven to around 400F (200C), then bake for 25-30 minutes, until the top of the bread is golden brown.
  • Remove the focaccia from the oven and let it cool then cut it for serving.
  • Optional: Sprinkle the top of the focaccia with pink salt and olive oil on top.

Notes: 

  • Give the dough a sprinkle of flour if the dough is really sticky and tacky.
  • As you are stretching the dough with your hand, spread your fingers out and make finger holes all the way through the dough, that will give the bread the rough looking later.

Focaccia Italian Bread Inforgaph

Infograph
Focaccia Italian Bread

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