Italian Focaccia
Instructions
- 1
In a small bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- 2
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and 60ml (4 tbsp) of olive oil.
- 3
Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-6 minutes.
- 4
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.
- 5
Generously oil a 9x13 inch (23x33cm) baking pan with 15ml (1 tbsp) olive oil. Transfer the dough to the pan and gently stretch to fill, being careful not to tear it.
- 6
Cover and let rise for another 30-45 minutes until puffy. Meanwhile, preheat oven to 220°C (425°F).
- 7
Halve the cherry tomatoes and mince the garlic. Strip rosemary leaves from stems.
- 8
Using your fingertips, create deep dimples all over the dough surface. Drizzle with remaining 15ml (1 tbsp) olive oil.
- 9
Press cherry tomato halves cut-side down into some of the dimples. Scatter minced garlic and rosemary leaves over the surface. Sprinkle with coarse sea salt.
- 10
Bake for 20-25 minutes until golden brown and the internal temperature reaches 93°C (200°F).
- 11
Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, cut into squares.
Chef's Note
"This focaccia brings the warmth of an Italian bakery right to your kitchen - crispy on the outside, pillowy soft inside, and incredibly forgiving for first-time bread makers. Serve it warm with good olive oil for dipping, or use it to elevate any sandwich."
