This focaccia is artisan-at-home at its best.The focaccia from the supermarket is pasty, doughy, and the only thing resembling a focaccia is its shape.
Brethren to artisan crusty bread, this focaccia bread uses exactly the same ingredients, just a different cooking technique.
Its flat shape begs to be cut horizontally and made into one large sandwich, pressed, then cut into rectangles (tomorrow’s post inshalla).
Alternatively, it can be slice into thin slices, and smeared with butter and salt or whatever you fancy.
Its delightfully crisp base, from having sucked up the olive oil, is not to be missed.
You can leave the top plain, or choose to sprinkle with whatever fresh herb you like.
Adapted from the highly-recommended Simply So Good.
3 cups flour
1 1/2 tsp salt
1/2 tsp yeast
1 1/2 cups water
3 Tbsp olive oil
1 sprig fresh rosemary
sea salt, to top
In a large mixing bowl combine flour, yeast and salt.
Stir in water.
Mix just until the mixture forms a ball and the flour has absorbed the water. Do not over mix.
Cover with plastic wrap and let stand for 12 – 18 hours.
When ready to bake, heat oven to 450F.
Cover the bottom of an 8 x 8-inch square pan with olive oil.
Scrape dough out of the bowl (it will be very sticky) directly into the prepared pan.
Press dimples into the dough with finger tips.
Sprinkle with fresh rosemary and sea salt.
Cover tightly with aluminum foil and bake for 25 minutes.
Remove foil and bake for an additional 20 minutes or until golden.
Remove immediately from the pan and serve hot or cooled.