What you will need for the dough:
- 1 kg all purpose flour (you can mix flour types if you want)
- 6 dl lukewarm water
- 2 dl olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 bag of dry yeast (Or use active yeast if you have that)
- Some olive oil to drizzle on top
- Sea salt flakes
- Rosemary if you’re into that, I’m not.
Bake at 200 degrees Celsius for 30-45 minutes.
How to do it:
Combine the water and oil at first. It will likely not mix but try to do it anyways. Then combine the dry ingredients, make sure that the yeast gets distributed evenly into the flour. Slowly pour the dry ingredients into the water and oil mixture, don’t mix it too hard because you want it to be a loose dough, not a tightly kneaded one. Once they’re mixed, I’d recommend rubbing some oil between your hands before gently kneading the dough. The recipe I used said to pull the dough out and tuck it into the middle until it becomes smooth-ish. After that, leave it to rise for an hour, or until it has doubled in size. I left mine for two and a half hours, partially because I forgot about it. The bowl I used was covered by plastic and a kitchen towel, it’s just bare for the picture.
After it has finished rising, dump it onto a baking tray, either one that is oiled up or use a baking sheet beneath it to avoid it from sticking to the tray. Gently press it down to spread it out and shape it into however you want it to look and then leave it to rise again for another half hour. I’d recommend starting to pre-heat your oven to 200 degrees Celsius at this point. After that, gently press your finger into the dough here and there, drizzle some oil, salt and whatever else you want on it and put it in the oven.
Let it bake for 30-45 minutes, depending on how thick it is then take it out and let it rest and cool down for a while. Cut it into pieces and serve. If you don’t eat or use it all at once, you can definitely freeze it and reheat it in the oven whenever you want. It has worked really well for me, at least, because I can’t possibly finish all of this on my own.
Have you tried making focaccia before? How did it go?