Authentic Focaccia
Authentic Focaccia recipe
Yield
24 servingsPrep
25 minCook
20 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
unbleached all-purpose flour
|
|
| ⅔ | tablespoon |
yeast, compressed
|
* |
|
water
as needed |
*
|
||
| 10 | tablespoons |
olive oil
|
|
| ⅓ | cup |
water
|
|
| 2 ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
yeast, compressed
|
* |
| 1 | x |
water
as needed |
*
|
| 1.5E+2 | ml |
olive oil
|
|
| 79 | ml |
water
|
|
| 13 | ml |
salt
|
|
Directions
Mix 2 cups flour with the dissolved yeast.
Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.
Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, ⅓ cup olive oil, water, and salt.
Knead until dough is smooth and elastic.
Let rise again in a covered bowl for another 3 hours.
Preheat the oven to 400℉ (200℃).
Divide the dough in half and roll out on a well-floured board to circles or squares ½ inch thick.
Brush with the remaining olive oil and press the topping of your choice into the top of each circle.
Bake on a baking sheet until golden brown, about 20 minutes.
Serve warm or at room temperature, cut into wedges, squares, or triangles.
