This wonderful bread comes in so many variations that it is almost like a pizza in bread form. We can top it with almost anything we like: Gorgonzola, cherry tomatoes, onions, olives, or simply a little sea salt and fresh herbs. It is an excellent accompaniment to soups, but it is also delicious on its own. We can even use it to make amazing sandwiches. The preparation time is shorter than that of traditional bread, but if we prepare the dough the day before, its flavour will develop beautifully.
Focaccia
This wonderful bread comes in so many variations that it is almost likea pizza in bread form. We can top it with almost anything we like: Gorgonzola,cherry tomatoes, onions, olives, or simply a little sea salt and fresh herbs.It is an excellent accompaniment to soups, but it is also delicious on its own.
Ingredients
- 1 cup strong bread flour
- ½ tsp dry yeast
- 1 tsp sugar
- 1½ tsp salt
- 1 cup water
- 4 Τbsp olive oil
For the topping
- About 10 cherry tomatoes sliced
- 5 –6 black olives pitted
- Oregano or fresh thyme for sprinkling
Or
- 1 medium red onion sliced
- 1 –2 tsp fresh rosemary finely chopped
Instructions
- In a large bowl, combine the flour, yeast, sugar and salt. Important: Do not allow the salt to come into direct contact with the yeast, as it may affect its ability to rise.
- Make a well in the centre of the flour and pour in the water. Stir with a spoon, gradually incorporating the flour from the sides, until a dough forms. Transfer the dough to the kitchen counter and knead until we have a soft dough. Alternatively, we can do this in a stand mixer using the dough hook attachment.
- Pour a little olive oil into a bowl, place the dough inside and turn it around so that it is coated all over with the oil. Cover the bowl with cling film and leave the dough to rise for 1½–2 hours.
- At this stage, we can place the bowl in the refrigerator overnight. If we do this, we should take it out of the refrigerator about 1 hour before continuing. Alternatively, we can proceed immediately to the next step.
- Preheat the oven to 250°C (480°F). Take a rectangular baking tray, approximately 25 × 35 cm. Spread 2 tablespoons of olive oil evenly over the base. Place the dough in the tray and, using our hands, gently stretch it until it roughly fits the tray. If it does not reach the edges perfectly, there is no need to worry.
- Brush the dough with the remaining 2 tablespoons of olive oil. Cover with cling film and leave it to rise again for 1½–2 hours.
- Remove the cling film and use our fingers to press the tomatoes and olives into the dough across the entire surface, as if making little indentations. Sprinkle with oregano or thyme. If we are using onions, press them gently into the dough as well.
- If we prefer our focaccia plain, with just olive oil and herbs, press our fingertips all over the surface to create the characteristic dimples that give focaccia its distinctive appearance.
- Bake for 12–13 minutes. Allow the focaccia to cool before cutting and serving.
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