I have baked a few focaccias in my time. Can´t really brag about any of them though – not until I tried this recipe that is. It is easy and quite quick to make. Well, the actual work involved is quick – as with all yeast-based dough you can´t really rush the rising.
But here´s the real bonus: for everyone out there that hate getting your hands dirty and messy and sticky and yucky – I promise you can make this bread and not get more than ONE finger messy! How is that for breadbaking? Not too shabby, huh?
Just to be clear about one thing: this recipe yields a really big focaccia. When I left my dough to rise in a big bowl in the sink, it wasn´t too long before there was dough spilling over!
- 50 g yeast (dry or fresh. I know fresh is best, but somehow I never have any in my fridge!)
- 1 ts salt
- 1 ts sugar
- 1 liter water (lukewarm)
- 6 TS olive oil
- 2 liters flour
- Olive oil
- Flaky sea salt (Maldon for example)
- Fresh (or dry) rosemary
Other good things to top a foccacia with: sundried or fresh tomatoes, black or green olives, feta…
- 50 g gjær (tørr eller fersk. Jeg vet at en får best resultat med fersk gjær, men av en eller annen grunn har jeg aldri fersk gjær i kjøleskapet!)
- 1 ts salt
- 1 ts sukker
- 1 liter vann (lunka)
- 6 ss olivenolje
- 2 liter mel
- Havsalt (gjerne Maldon)
- Rosmarin (fersk eller tørket)
Andre gode ting til å ha på foccaciaen: soltørkede eller ferske tomater, svarte eller grønne oliven, fetaost…
Start by mixing yeast, salt, sugar and water in a very big bowl (or make half the recipe). Add the oil, and then start adding the flour. I like to use a big wooden spoon when I work with dough, and I use that to work the flour into the liquids. When you´ve added all the flour this dough should be very wet still – it almost looks like a big bowl of oatmeal or something, and therefore there is not really a need for kneading! Just mix well using the spoon (obviously, if you have a kitchen machine with a dough-kneading attachment you won´t get messy hands at all).
After mixing all the ingredients, drizzle over some more olive oil and kind of lift the dough a little. The goal is to coat the dough with the oil. Now cover the bowl with some saran wrap or a kitchen towel, put the bowl somewhere nice and warm (I usually put the bowl in a warm bath in the sink) and let rise for about 30-40 minutes. The dough should now be about twice its original size.
Pour the dough onto a baking sheet in a big pan (as big as your oven). Cover again with saran wrap and let it rise for another 20-30 minutes. And here comes the part where your finger might get a little sticky: dip your finger in some olive oil, and then poke holes evenly over the whole dough. Now that wasn´t too bad, was it?
Generously drizzle over some olive oil, sprinkle the sea salt and the rosemary over. And whatever else you want to put on it.
Bake in the bottom of your oven at 225 degrees Celsius/435 degrees Fahrenheit for 30-40 minutes. Let it cool on a cooling rack when it is done.
Enjoy this deliciously moist and salty focaccia by itself, dip it in a good olive oil with a little balsamico, make a sandwich of it, have it with your pasta or your soup or freeze it for later! 😀
Thanks Trine, for sharing a great focaccia-recipe!