Would you like to know how to make the best focaccia?... KEEP READING ⠀
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Focaccia is an Italian yeast bread that can be part of a meal, an appetizer, a soup dipper, the crust of a sandwich or you can easily change it into a focaccia pizza by adding some shredded cheese, garlic, tomatoes and caramelised onion..
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We got such an easy recipe for you guys, perfect for beginners, it takes minimal effort and less than 10-minutes of hands-on time. And thanks to the ingredients, it’s also naturally vegan ♡︎.⠀
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This delicious olive & Rosemary Focaccia is so flavorful, crisp on the outside and perfectly soft and chewy on the inside.
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LET'S MAKE FOCACCIA!!..
INGREDIENTS (FOR 4 SERVINGS) ⠀
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520 g of self raising flour ⠀
1 tbsp sugar⠀
1.5 tsp dried yeast⠀
300 ml warm water⠀
5 tbsp olive oil ⠀
100 g pitted olives (whole or cut in half)⠀
Rosemary leaves⠀
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PROCESS
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1. Combine flour, sugar, yeast and 1 tsp salt in a mixing bowl. ⠀
2. Add 300ml warm water and 3 tbsp of olive oil. Mix to form a dough, then transfer to a floured surface and knead for 10 minutes.⠀
3. Transfer dough to a lightly-oiled bowl and cover with a damp tea towel. Rest for 1-2 hours until doubled in size. ⠀
4. Grease a tray, add the dough, flatten and stretch it out to the corners. Cover with a damp tea towel and leave to rest for 30 minutes⠀
5. Preheat oven to 200°C (392°F)⠀
6. Dig your finger into the dough to create holes 2-3cm apart. Push the olives to the bottom of the holes and then push most of the rosemary leaves into the dough. Add the remaining rosemary leaves to a bowl with 2 tbsp of olive oil and brush over the dough and sprinkle with sea salt.⠀
7. Bake for around 20 minutes. ⠀
8. Cut and serve warm. The focaccia is definitely best served the day it’s made. However, you can keep it in the freezer for about a month wrapped tightly in plastic wrap and then in foil. Enjoy!⠀
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