Today we are going to prepare focaccia Italian bread in an easy and quick recipe. It is 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

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 essential 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.
  • Place the dough on a clean, lightly floured surface, then knead it by hand 1 or 2 times.
  • Coat the baking pan with olive oil, and 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 shape later.

Focaccia Italian Bread Inforgaph

focaccia Italian bread Infograph pizza sandwich

Focaccia Italian Bread

 


3 Comments

Mediterranean, recipes, extra virgin olive oil, nuts, seeds, whole grains · July 27, 2017 at 4:52 pm

[…] in Napoli, then spread over all Mediterranean sea and South America. Mostly started like pizza and focaccia bread, but has enclosed dough looks like a sandwich and usually stuffed with meat and cheese. Nowadays, […]

Italian Calzone – Mediterranean Recipes 101 · July 27, 2017 at 6:12 pm

[…] in Napoli, then spread over all Mediterranean sea and South America. Mostly started like pizza and focaccia bread, but has enclosed dough looks like a sandwich and usually stuffed with meat and cheese. Nowadays, […]

Mediterranean, recipes, extra virgin olive oil, nuts, seeds, whole grains · July 27, 2017 at 8:55 pm

[…] with pizza, calzone, focaccia, and […]

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