I recently revisited focaccia bread. It has fast become a favorite go to around here. I hadn't ever (in the past) added toppings and always regarded focaccia bread as somewhat boring. Top with onions, garlic, tomatoes.... and voila: Instant goodness.
Here is the recipe I have been using (Recipe adapted from http://www.taste.com.au/):
1/4 cups warm water
2 tsp (7g/1 sachet) dried yeast
2 tsp sugar
3 1/2 tbs olive oil
3 cups plain flour
2 tsp salt
Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
Place flour and half of the salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm for 45 minutes or until doubled in size.
Preheat oven to 400 F. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan (I line the pan with parchment paper). Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the toppings into the dough.
Bake in oven for 25-30 minutes or until golden. Serve warm or at room temperature.
This evening I am trying this Olive Focaccia recipe (pictured above) thanks to Pioneer Woman, does it not look divine?
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