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Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, focaccia. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Focaccia is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Focaccia is something which I have loved my entire life.
Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version.
To get started with this recipe, we must first prepare a few ingredients. You can cook focaccia using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Focaccia:
- Make ready 1 1/4 cups warm water
- Prepare 7 gm dried yeast
- Make ready 2 teaspoons caster sugar
- Take 450 gm plain plour or 00 flour
- Take Sprigs Fresh Rosemary
- Make ready Sea salt
- Make ready 4 tbsp Olive Oil
Extra-virgin olive oil is what makes focaccia taste so. Focaccia. (Foisse, Fouaisse, Fougasse, Hogaza, Fugazza). The name focaccia is derived from the Roman panis focacius, meaning "hearth bread", referring to the fact that focaccia was traditionally. This focaccia recipe is as fuss-free as bread recipes go.
Instructions To Make Focaccia:
- Combine warm water, yeast and sugar and 2 tbsp of olive oil in a bowl. Allow the yeast to work for 5 minutes
- Place flour and a tsp of sea salt in a separate bowl. Make a well in the centre of the mixture and add the yeast mixture. Stir the mixture until firm then use your hands to bring the dough together into a ball
- Turn onto a floured surface and knead for 10 minutes. Add the ball of dough to an oiled bowl and cover with plastic wrap. Allow to prove for 45 mins or until doubled in size
- Preheat oven to 200c Grease a 20 x 30 rectangular pan with a tsp of oil
- Remove dough from the oiled bowl to a floured surface and push down firmly into the dough to expel the air. Knead for 2 minutes then add to the rectangular pan and shape by pulling the dough to the edges of the pan. Cover with a damp tea towel and prove for 20 minutes or until doubled in size
- Brush the surface of the Focaccia with remaining oil and press dimples into the dough, add Rosemary sprigs and sprinkle with sea salt
- Bake in the oven for 30 mins or until golden brown and the Focaccia sounds hollow when tapped on the base
- Serve!
The dough comes together quickly in the This recipe leaves so much room for experimentation, too. I've been making so much focaccia at. Classic Focaccia Genovese is the mother to all flatbreads. It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top. The focaccia can also be made ahead and frozen.
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