FOCACCIA BREAD WITH ROSEMARY AND GARLIC

 

Focaccia is an Italian baked flat bread recipe topped with lots of herbs and other ingredients. It is crunchy on the outside and soft on the inside and is similar in style and texture to pizza.

The 6 key ingredients used in the dough mix are Extra Virgin Olive Oil (EVOO), warm water (room temperature), high protein flour, dry yeast, honey and salt.

 

The garlic may be sliced or finely chopped.

Fresh herbs are preferred but you can use dry herbs if they are not available.

Some of the garlic and herbs can also be added to the focaccia mix at the mixing stage. Use the remainder as toppings.

 

Tbsp = tablespoon

 

INGREDIENTS:

 

Dough mix:

Extra Virgin Olive Oil (EVOO) – 2 to 3 tbsp.

Warm water (room temperature) 200 ml (1 cup).

High protein flour – 500 ml (2½ cups).

Dry yeast – 1 satchel (7 to 11 g).

Honey – ½ to 1 tbsp.

Salt for the dough mix – ½ tbsp.

 

Greasing the pan:

EVOO – 1 tbsp

 

Dusting:

EVOO – ½ tbsp.

Salt- ½ tbsp.

Cracked black pepper – ½ tbsp.

 

Additional ingredients and toppings:

A half portion of each these ingredients can also be added to the focaccia mix at the mixing stage.

Finely chopped garlic – 2 cloves.

Dry or fresh Rosemary.

Dry or fresh Thyme.

 

METHOD:

 

Mixing.

1. Add 500 ml flour to the mixing bowl.
2. Take out and mix 2 tbsp of the flour with 200ml warm water.
3. Pour in a satchel of dry yeast into the water and stir and mix well.
4. Add ½ tbsp salt to the water and stir and mix well.
5. Pour the yeast mix into the mixing bowl.
6. Drizzle 2 to 3 tablespoons of EVOO to your mixing bowl.
7. Then, add a ½ to 1 tbsp of honey to your focaccia mix.
8. You can also add some of the additional ingredients to the mix.
9. Start mixing.
10. Mix for at least 5 to 10 minutes or until the ingredients start to come together. Form a large ball.

 

Proving the dough.

1. Cover with a wet cloth for 15 minutes.
2. The dough will have risen a bit.
3. Grab a quarter or half from the bottom of the dough and fold inwards. Do this for all sides for the dough. Repeat this another 2 to 3 times.
4. Cover with the wet cloth for 15 minutes.
5. Repeat the folding of the dough as above.
6. Cover with the damp cloth for 15 minutes.
7. Grease the pan with EVOO.
8. Repeat the folding of the dough as above.
9. Cover with the damp cloth for 15 minutes.
10. Preheat the oven at 180°C to 200°C.
11. Spread the dough out on to the tray using the tips of your fingers to cover the base of the pan.
12. Sprinkle salt and black pepper over the top of your dough.
13. Sprinkle some water and EVOO on the dough. Spread both over the top evenly.
14. Press down using the tips of your fingers, to create dimples all over the dough.
15. Drizzle or place and spread the desired toppings on the dough.

 

Baking.

1. When the oven is ready, put it in for 15 to 20 minutes.
2. Check after 15 minutes to see if the focaccia is being baked evenly. Rotate it if necessary.
3. Once ready, remove it from the oven and place it on a grill to let it breathe.

HOW TO SERVE IT:

 

This focaccia is simple to serve. You can just enjoy it:

• As it is.
• With butter spread in between.
• Dipped in EVOO or balsamic vinegar or both.