Italian Focaccia Bread
Preparation time: 30 minutes
Rest time: 2 hours
4 Tsp. active dry yeast
1 Tsp. sugar
3 Cups bread flour
½ Cup lukewarm water
¾ Cup lukewarm water
½ Tbsp. coarse sea salt
Extra Virgin Olive Oil
1/ Cup Extra Virgin Olive Oil
¼ Cup Water
1 Tsp. Salt
- Prepare the dough. Dissolve the yeast and the sugar in ½ cup of lukewarm water. Wait for foam to form on the surface of the water. If needed, place the glass in a warm spot for 5-10 minutes.
- Meanwhile, place the flour in a mixing bowl and make a well in the center. Pour the lukewarm water into a graduated measuring cup and stir in the salt.
- Pour the glass of water and the yeast into the well in the flour and delicately mix with your fingertips. Slowly and gradually add the salted lukewarm water, adding a little additional water if needed.
- Knead for a few minutes until the dough is soft. At this stage, its texture should be easy to work and not sticky. Make a ball and coat it with olive oil.
- Let the dough rest for 30 minutes.
- Grease the baker with the olive oil and spread out the dough with your fingers, ensuring that it fits snugly against the edges of the baker.
- Let it rest for another 30 minutes.
- Use your fingertips to make small indentations all over the surface of the dough by lightly pressing.
- Prepare the brine by mixing the olive oil with the water and the salt.
- Coat the dough with the brine and let it rest for 1 hour.
- Preheat the oven to 425 degrees at least 15 minutes ahead of time. The oven must be hot when you put the focaccia in.
- Bake for 15-20 minutes. When you remove it from the oven, brush it with the equivalent of 1 tablespoon of oil, then sprinkle with salt.