Focaccia is one of the easiest and most delicious preparations that exist, after pizza, of course. Great to eat plain with salt and oil or with various toppings. Also good as a base to create tasty sandwiches with cold cuts and cheese. Perfect to enjoy as an appetizer, a second course, or even as a main dish.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups semolina flour
- 0.35 oz fresh yeast
- 2.5 tsp sugar
- 1 cup water (at room temperature)
- 2 tsp fine salt
- 1/2 cup milk (at room temperature)
- 2 tbsp extra virgin olive oil
- to taste coarse salt
- rosemary
- tomatoes
- onion
- olives
Tools
- Baking pan
Preparation
To prepare the focaccia, start by placing the sifted flour in a bowl. Make a well in the center and add the crumbled fresh yeast along with the sugar. Gradually pour in the water while starting to knead.
When the dough begins to come together, add the milk and the salt, then continue kneading. Finally, add the oil and knead until fully absorbed, forming a smooth and homogeneous ball.
Let the dough rise in a bowl covered with a damp cloth for about 2 hours, or until it doubles in volume.
After the time has passed, oil a baking pan, spread the dough inside it, and let it rise again for about 1 hour.
Once risen, season with coarse salt, oil, and the ingredients of your choice, then bake in a preheated static oven at 356°F for about 30 minutes.I seasoned half of the focaccia with tomatoes and rosemary and the other half only with rosemary. In both parts, we added coarse salt and extra virgin olive oil. It’s also delicious with olives or onion.
Also check out:
Soft Focaccia with Tomatoes and Olives
Rosemary Bread with Semolina Flour
