Description
Rustic summer focaccia bread celebrates Mediterranean flavors with herbs and garden-fresh tomatoes. Crisp olive oil-infused crust and fragrant rosemary invite golden moments of pure Italian culinary delight you’ll savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (240 milliliters) warm water
- ¼ cup (60 milliliters) olive oil
Leavening and Seasonings:
- 1 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon oregano
- 2 teaspoons dried basil
Finishing Salt:
- 1 teaspoon flaky sea salt (Maldon salt)
Instructions
- Craft a foundation for your focaccia by blending flour, salt, and yeast in a mixing vessel. Introduce warm water, stirring until a soft, tacky consistency emerges. Encase the bowl with plastic wrap and allow the mixture to rest and develop in the refrigerator for a minimum of 8 hours, extending up to 24 hours.
- Once the dough has thoroughly chilled, delicately transform it into a rounded shape using your hands. Generously coat an 8-inch cake pan with olive oil, ensuring complete interior coverage. Nestle the dough ball centrally within the pan and seal tightly with plastic wrap.
- Position the pan in a warm environment and permit the dough to expand for approximately 2 hours. The dough should gradually inflate, nearly consuming the entire pan’s surface.
- As the rising period approaches completion, activate the oven and set the temperature to 450°F. Carefully remove the protective plastic wrap from the pan.
- Cascade the remaining olive oil across the dough’s surface. Using your fingertips, create rhythmic indentations, pressing deliberately to generate characteristic focaccia dimples. Distribute the oregano, basil, and sea salt evenly across the textured landscape.
- Transfer the pan to the preheated oven and bake for 22-25 minutes. Monitor the focaccia’s transformation, anticipating a golden-brown exterior with a crisp, inviting finish.
Notes
- Overnight Fermentation Enhances Flavor: Chilling the dough in the refrigerator for 8-24 hours develops deeper, more complex taste profiles and improves bread texture.
- Olive Oil is Key to Authentic Texture: Using generous amounts of olive oil creates a crispy exterior and soft, pillowy interior typical of traditional focaccia.
- Finger Dimpling Technique Matters: Pressing fingers deeply into the dough creates signature focaccia wells that trap olive oil and seasonings, adding visual appeal and extra flavor.
- Room Temperature Rise is Crucial: Allowing dough to expand at room temperature for 2 hours ensures proper proofing and helps develop a light, airy structure.
- Fresh Herbs Transform Simple Bread: Oregano and basil sprinkled on top provide a vibrant summer taste and aromatic Mediterranean-inspired experience.
- High Heat Creates Perfect Crust: Baking at 450°F guarantees a golden-brown, crisp exterior while maintaining a soft interior.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 0.5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg