Epicure's Foccacia
Elevate your bread-baking game with "Epicure’s Focaccia," a golden, rosemary-infused Italian classic that’s delightfully crisp on the outside and divinely airy within. Perfect for seasoned bakers and beginners alike, this recipe blends simplicity and sophistication with its fragrant combination of fresh rosemary, flaky sea salt, and rich olive oil. Ready in just over two hours, including time for two relaxing dough rises, this focaccia garners irresistible texture through dimpled impressions that trap flavorful pools of olive oil. Whether served warm as a side dish, paired with your favorite dips, or transformed into gourmet sandwiches, this bakery-worthy focaccia is destined to become your go-to centerpiece for any meal or gathering.
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Ingredients
- 500 grams All-purpose flour
- 350 milliliters Lukewarm water
- 7 grams Instant yeast
- 10 grams Sugar
- 10 grams Fine sea salt
- 60 milliliters Olive oil
- 2 sprigs Fresh rosemary
- 5 grams Flaky sea salt
Directions
Step 1
In a large mixing bowl, combine the lukewarm water, sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until frothy.
Step 2
Add the flour, fine sea salt, and 30 milliliters of olive oil to the bowl. Mix until a sticky dough forms.
Step 3
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Step 4
Grease a large bowl with olive oil, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 hour or until doubled in size.
Step 5
Preheat your oven to 220°C (430°F). Line a baking sheet or baking tray with parchment paper and drizzle with a little olive oil.
Step 6
Once the dough has risen, punch it down to release the air. Transfer it to the prepared baking sheet and gently stretch it out to an even thickness, about 1-2 cm thick.
Step 7
Cover the dough again and let it rise for another 20 minutes.
Step 8
After the second rise, use your fingers to dimple the surface of the dough, pressing deep enough to leave impressions.
Step 9
Drizzle the remaining 30 milliliters of olive oil over the top, ensuring it pools in some of the dimples. Sprinkle the fresh rosemary leaves and flaky sea salt evenly over the surface.
Step 10
Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and puffed up.
Step 11
Remove from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (945.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2394.4 |
| Total Fat 62.0g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 0mg | 0% |
| Sodium 5791.4mg | 0% |
| Total Carbohydrate 394.9g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 11.1g | |
| Protein 54.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74.1mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 621.8mg | 0% |
Source of Calories