Easy same-day focaccia.
This is such a tasty easy same-day focaccia. I love using different flavours, this one has garlic, rosemary and thyme but you could add olives, roasted tomatoes, basil, parmesan, whatever you enjoy. Play around with flavours! One thing you will definitely need is a thermometer to make sure the warm water to activate the yeast is correct.
120ml extra-virgin olive oil
2 garlic cloves, finely minced
1 tablespoon chopped fresh rosemary
1 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper
235ml lukewarm water – weigh this out! (110°F to 115°F) (43-45°C)
7g dried yeast
7g sugar
325g all-purpose flour
8g fine sea salt
Directions
Make Focaccia Dough
Combine olive oil, minced garlic, thyme, rosemary, and black pepper in a pan.
Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic. You are not looking to add colour to the garlic. Keep the temperature low and remove the pan from the heat before the garlic browns. Set aside and allow to cool.
Once oil has cooled. In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let it sit for 5 minutes.
Add 120g of the flour and 40 ml cup of the infused cooled garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining flour and the salt. When the dough comes together, transfer it to a floured board and knead 10 to 15 times until smooth.
Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let it rise at room temperature until doubled in size, for approx 2 hours.
When the dough has doubled in size, preheat the oven to 450°F (230°C).
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch square baking dish. I like this one so the bread is thicker, you can use bigger ones but the base will be thinner and the cooking time will be less.
Transfer the dough to the baking tin, then gently press it into the corners. Use your fingers to dimple the dough, then drizzle the top with the remaining garlic-olive oil mixture. Let the dough rise for 20 to 30 minutes until it puffs slightly.
Bake until golden brown, approx 20 minutes, and then let the baked focaccia bread cool completely on a wire rack.
slice up and top with fresh tomatoes, basil and mozzarella.
DELICIOUS!
Storing focaccia: Baked focaccia lasts at room temperature for 2 days. Keep it in an airtight container so that it does not dry out. For long-term storage (longer than 2 days), freeze your bread. Freeze your baked and cooled focaccia bread in an airtight bag or container for up to 1 month.
Unbelievable good!
