Focaccia

Focaccia is a  flat bread topped with olive oil, spices and other products is an early prototype of modern pizza. The basic recipe is thought by some to have originated with the Etruscan or Ancient Greeks.

It is known and loved in Italy and abroad, is yeasted flat bread which belongs essentially to the northern shores of the Mediterranean . Early versions were cooked on the hearth of a hot fire, or on a heated tile or earthenware disk, like the related flatbreads. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a brush prior to rising and baking.

Total preparation time : 3 hr 5 mins

• Preperation: 20 mins.
• Inactive: 2 hr 15 mins.
• Baking time : 30 mins.
• Yield : 8 to 10 servings
• Level of difficulty : Intermediate

Ingredients : 

• 1 3/4 cups warm water

• 1 package active dry yeast

• 1 tablespoon sugar

• 5 cups all-purpose flour, plus additional for kneading

• 1 tablespoon  salt

• 10 tbsp of extra-virgin olive oil

Method :

1. Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, 

2. In the bowl  combine the flour, 1 tablespoon of  salt,  olive oil and the yeast mixture and choice of your herbs (I have added Oregano here).

Once the dough has come together, continue to knead for 5 to 6 minutes  until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

3. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again.


4. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Punch down  the dough to remove the air inside it.

5. Coat the baking tray  with the remaining  olive oil. 

6. Put the dough onto the baking tray and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. 

7. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 220 degree centigrade.

8. Liberally sprinkle the top of the focaccia with some olive ( you can add toppings of your choice)  , salt and lightly drizzle a little oil on top.

9. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.