Focaccia
Focaccia

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Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, focaccia. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Focaccia is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Focaccia is something which I’ve loved my whole 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 begin with this recipe, we have to prepare a few components. You can have focaccia using 8 ingredients and 11 steps. Here is how you can achieve that.

Preparation To Make of Focaccia:
  1. Prepare 500 g x strong white flour
  2. Make ready 7 g x dried yeast
  3. Get 280 g x warm water
  4. Take 150 x ml extra virgin olive oil
  5. Take 2 tsp x table salt
  6. Get 2 tsp x flaky sea salt
  7. Prepare 2 tsp x fennel seeds (opt)
  8. Make ready 2 sprigs x chopped rosemary

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.

How To Make Focaccia:
  1. Add the yeast to the water and stir, add approximately half the flour into a large bowl then add the yeasty water to it
  2. Add approx half the olive oil and stir to a very sticky dough, then add the table salt
  3. Then add about half of the remaining flour to the mixture and work in with your hands, turn out on to a work surface and start kneading, if you want you can do all of this process in a stand mixer with a dough hook but you want the work out right?
  4. So keep kneading and adding a bit of flour only when the dough is too sticky for up to 15 minutes, eventually the dough will be tacky not sticky and elastic. Persevere and you will get there, you may not require all of the flour?
  5. As you knead the dough will become elastic, in the third photo I'm stretching it out but it's not quite there
  6. In the first image I'm pressing dents into the dough and if it slowly springs back then your dough is well kneaded, well done. Now prove the dough, place in a clean oiled bowl and toss it over so it's coated and cover with cling film. Leave in a warm area to double in size, depending on the temp this can take 30 minutes up to 90. Put your feet up and have a cup of tea
  7. When doubled in size turn out onto the work surface and drizzle some olive oil and then flatten out with your hands
  8. Stretch the dough out larger than a piece of A4 paper and fold one end to the centre then the other end over that (like folding a business letter) then with it horizontally to you repeat the same folds the right side into the centre then the left side over that to create a squarish dough with several oiled layers as you can see in the last image
  9. Cover dough and allow to double again, select your baking dish or roasting tray and oil it thoroughly with the remaining oil, I sprinkle a little of the sea salt in the dish then turn the proven dough into the tray and with your fingers encourage it into the corners and try to make it even. We are going to prove this once more. By the way this takes for ever if you hadn't realised yet!
  10. Once proved make dents with your fingers all over this gives the olive oil and seasonings somewhere to hang out, drizzle with even more olive oil and generously scatter sea salt, fennel seeds and chopped rosemary
  11. Wait 10 minutes to allow the dough to puff back a little after the dents were made then bake at 220c for about 30 minutes, turn onto a cooling rack drizzle with extra oil if you like and resist eating for 20 minutes or so to let it cool. These images are from my youtube video https://www.youtube.com/watch?v=piCxS9nsgR0&t=53s feel free to see it there

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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So that’s going to wrap this up for this special food focaccia recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!