No matter how much effort I put into the entire meal, people always—and I mean always—compliment this focaccia first and ask for the recipe. To be honest, I love it! After all, who doesn’t love a good compliment? 😂 But beyond that, I love it because it’s incredibly easy to make. In fact, with minimal effort and basic pantry staples, you can create an impressive, soft, and addictive bread. Ultimately, it’s the perfect recipe for last-minute hosting—whether it’s a dairy or meat meal, a buffet, or a festive dinner.
So, let’s dive in!
Ingredients
1 kg Flour (All-purpose flour)
1 tbsp Dry yeast
6 tbsp Olive oil
4 tbsp Sugar
680 ml Tap water
1 tbsp Salt
Instructions
Activate the Yeast: Place the water, sugar, and yeast in the bowl of a stand mixer and stir with a spoon.
Rest: Let it sit for about 10 minutes until the yeast starts to foam and activate.
Knead: Add the flour and turn on the mixer for about a minute. Then, add the olive oil and salt, and let the mixer knead the dough for another 10 minutes.
First Rise: Cover the dough with plastic wrap and let it rise for about 1 to 1.5 hours, or until it has doubled in volume.
Portion & Rest: On a floured surface, divide the dough into 6 balls (roughly 300g each). Cover them with a towel and let them rest for another hour.
Shape: Stretch each ball into an oval shape. You can place it directly on a baking tray and flatten it with your hands, but I prefer the method shown in the video (below): hold the dough up and let gravity naturally stretch it into that perfect oval.
Toppings: Brush generously with olive oil and sprinkle with coarse salt and fresh rosemary or thyme.
Bake: Bake in a preheated oven at 250°C (480°F), using the top and bottom heat setting, for about 12-15 minutes until golden brown.
Remove from the oven and get ready for the compliments! 🙂
Isn’t easy?? And gluten free!!
Did you like this recipe? Do you have any questions? Write me here in the comments section!
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