Focaccia
Flat Italian bread topped with olive oil and herbs.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, mix the warm water and yeast. Let sit for 5 minutes. Stir in the flour and fine sea salt until a highly hydrated, sticky dough forms.
- 2
Drizzle 2 tablespoons of olive oil over the dough, cover the bowl with a damp cloth, and let it rise at room temperature for 1 hour, or until bubbly and doubled in size.
- 3
Pour 1/4 cup of olive oil into a 9x13-inch baking pan, coating the bottom and sides evenly. Transfer the dough into the pan and gently stretch it out. If it resists, let it rest for 15 minutes and try again.
- 4
Cover the pan and let the dough rise for another 45-60 minutes until very puffy and filling the pan.
- 5
Preheat the oven to 425°F (220°C). Drizzle the remaining olive oil over the top of the dough. Oil your fingers and press them deeply into the dough to create dimples all over.
- 6
Sprinkle fresh rosemary leaves and flaky sea salt generously over the dimpled surface. Bake for 25-30 minutes until the top is golden brown and crispy.
Plan it in Listahan
Add Focaccia to your week, check it against your household's allergens, and build the shopping list automatically.