Mama's Famous Focaccia with Optional Gorgonzola Topping
Experience the irresistible charm of *Mama's Famous Focaccia with Optional Gorgonzola Topping*, a classic Italian bread elevated with a soft, airy texture and a golden, olive oil-kissed crust. This homemade focaccia recipe is simple yet packed with flavor, featuring a delicate sprinkling of fresh rosemary and sea salt flakes for a fragrant finish. For an indulgent twist, optional crumbled Gorgonzola adds a tangy, creamy touch that melts beautifully into the dimpled dough. Perfect for beginners and seasoned bakers alike, this recipe comes together with minimal ingredients and just enough time for the dough to rise to pillowy perfection. Serve it warm as a side dish, snack, or appetizer, and watch these savory squares disappear in minutes. Ideal for bread enthusiasts seeking authentic Italian flavors, this focaccia is sure to become a family favorite!
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Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water (around 38°C or 100°F)
- 7 grams Active dry yeast
- 1 teaspoon Sugar
- 60 milliliters Olive oil
- 10 grams Salt
- 2 tablespoons Fresh rosemary leaves (optional for topping)
- 1 tablespoon Sea salt flakes (for topping)
- 100 grams Gorgonzola cheese (optional topping)
Directions
Step 1
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy, which ensures the yeast is activated.
Step 2
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and 30 milliliters of olive oil.
Step 3
Mix the ingredients until they come together into a sticky dough. Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic.
Step 4
Lightly oil a large bowl with olive oil and place the dough inside. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Step 5
Preheat your oven to 220°C (425°F). Lightly oil a 9x13 inch baking dish or sheet pan with 15 milliliters of olive oil.
Step 6
Punch down the dough to release the air and transfer it to the prepared baking dish. Press it out evenly to fill the pan. Cover again and let it rise for 20-30 minutes.
Step 7
Using your fingers, dimple the surface of the dough by pressing down to create small indentations. Drizzle the remaining olive oil (15 milliliters) evenly across the top.
Step 8
Sprinkle the top with fresh rosemary leaves and sea salt flakes. If using Gorgonzola, crumble it over the top evenly.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown on top and crisp around the edges.
Step 10
Remove from the oven and let it cool slightly before slicing into squares or rectangles. Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1025.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2729.3 |
| Total Fat 90.6g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 89.3mg | 0% |
| Sodium 11136.1mg | 0% |
| Total Carbohydrate 392.6g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 5.3g | |
| Protein 75.8g | 0% |
| Vitamin D 21.4IU | 0% |
| Calcium 609.3mg | 0% |
| Iron 24.8mg | 0% |
| Potassium 826.5mg | 0% |
Source of Calories