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Focaccia

Name: Focaccia
Total time: 120 min
Yield: Serves 2
Cuisine: Italy
Ingredients: 250g Bread flour; 1 tsp Dry yeast; 160ml Lukewarm water; 3 tbsp (for the dough) Olive oil; 1 tsp Salt; 2 tbsp (for finishing) Olive oil; To taste Coarse salt; To taste Rosemary

Bread

⏱ 120 min

👥 Serves 2

Difficulty ⭐⭐

Rich with olive oil — a flat bread born in Liguria.

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📖 The Story Behind This Dish

A flatbread believed to originate in Genoa, in Italy's northern Liguria region, made by pressing dimples into the dough with your fingers before baking with a generous amount of olive oil and salt. "Focaccia" derives from a Latin word for "hearth," reflecting its long history dating back to ancient Rome. Toppings vary by household, from rosemary to onion or olives mixed into the dough.

🌆 Where it's eaten: In front of a bakery in Genoa, the fragrant smell of olive oil from freshly baked focaccia drifts out onto the street.

🥕 Ingredients (serves 2)

Bread flour 250g
Dry yeast 1 tsp
Lukewarm water 160ml
Olive oil 3 tbsp (for the dough)
Salt 1 tsp
Olive oil 2 tbsp (for finishing)
Coarse salt To taste
Rosemary To taste

👩‍🍳 Instructions

Dissolve the yeast in lukewarm water and let sit 5 minutes.
Combine the flour and salt in a bowl, add the yeast liquid and olive oil, and knead.
Once smooth, shape into a ball and let rise in a warm place for about 1 hour.
Spread out on a baking sheet and press dimples all over with your fingers.
Drizzle the finishing olive oil into the dimples and scatter with coarse salt and rosemary.
Bake at 425°F (220°C) for about 20 minutes until the surface is golden.

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