Do I really need to explain the reason why is Focaccia so popular? Is it the XVOO, or the rosemary, or maybe the “crispy softness”? I don’t know the answer but I only know that it’s something I could probably live on 🙂
This recipe comes with the instructions about how to make the dough in 5 minutes, without the need of kneading by using a spoon. Kneading is beneficial but optional. If you own a food processor or a blender that’s another quick easy way to make the dough in a few minutes. Here’s the recipe. The same dough can make a nice pizza crust.
Delicious home-made focaccia in a quick easy way.
- unbleached flour - 6 1/2 cups
- active dry yeast - 2 tablespoons (2 packages)
- water - 3 cups
- salt - 1 1/2 tsp
- olive oil - 2 tbs
- a pinch of sugar -
- salt -
- olive oil for the top - 1/2 cup
- rosemary (dry or fresh) - 1 tbs
- 6-qt. container w/lid or a wet kitchen towel, or plastic wrapping to cover -
- a long thin spoon (to mix) -
- anti-stick oven pan -
- dough scraper -
In a container mix tall ingredients well together with a spoon till all flour is wet
Scratch the bottom to make it sure you don't leave any dry flour there
Cover with a lid or with some plastic wrapping and let it rest in a warm place at least 3-4 hours
To make it more elastic, you can push it down when it has doubled its size (about 1 hour) and let rise again. You can repeat a couple of times. If you don't have the time you can use it immediately after it has proofed (tripled its size).
Flatten the dough into a pan that you'll use for baking. Brush the surface with some oil, add salt,rosemary, spray some water. If you like your focaccia thicker and spongy, cover it with a plastic wrapping or a food cover , place it in a warm spot and let it rise again. Put the oven 425/450 and bake it for 15 minutes or until golden brown.
to make a potato focaccia add some sliced potatoes, rosemary, salt and XVOO. Bake at 425 F. Add mozzarella after 15/20 minutes. Let it bake for more 10 minutes till cheese starts turning golden brown.
photos by Coco Zordan