Focaccia - easy recipe - inspired by Bonappetit!
INGREDIENTS:
PREPARATION:
1. Whisk the yeast and honey with 2.5 cups of lukewarm water in a medium bowl and let sit for 5 minutes
2. Add the flour and salt and using a spatula mix until a rough dough forms and no powder remains.
3. Pour the L'arte Extra Virgin Olive Oil into a large bowl that will fit in your refrigerator but will allow the dough to grow and rise. Place dough in bigger bowl and rotate around to fully cover with the olive oil. Cover the bowl with a lid or plastic and put it in the fridge until it doubles, at least 8 hours and even up to 1 day. If you are in a hurry you can also do it at room temperature for about 3–4 hours, until it doubles in size.
4. Grease an approximately 13x9 baking pan for thicker focaccia, or a 18x13 (or so) rimmed baking sheet, for a thinner and crispier focaccia. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. By picking up the edges form the dough into a ball while also somewhat deflating it.
5. Place dough on prepared pan. Pour out any left over oil onto the dough and rotate it to cover it in oil. Let this one also rise, uncovered, in a dry, warm spot until it has doubled in size, from 1½ hours to maybe 4 hours.
6. Preheat to 450° and place the rack in the middle. To confirm that the dough is ready to bake, poke it with a finger. It will spring back slowly, leaving a small visible indentation. (If it springs back quickly, the dough isn’t ready)
7. Lightly oil your hands. Softly stretch out the dough to fill up the pan you are using. Knead the focaccia all over with your fingers, just like you are strongly tapping the keys of a piano, making deep presses into in the dough all the way to the bottom of the pan. Drizzle the remaining 1 Tablespoon of L'arte Extra Virgin Olive Oil and sprinkle with flaky sea salt and fresh rosemary or any other herbs of your choice!
8. Bake for about 20–30 minutes, until golden brown.
9. While the focaccia is cooling gently heat 3 Tablespoons of Extra Virgin Olive Oil for a few minutes. Remove from heat and add in 2–4 crushed garlic cloves. Return to the heat and cook, stirring often for 30 seconds or so. Brush all over your baked focaccia and enjoy!
- 1 ¼-oz. envelope of active dry yeast (or 2.25 teaspoons)
- 2 teaspoons of honey
- 5 cups of flour
- 5 teaspoons of kosher salt
- 6 Tablespoons of L'arte Extra Virgin Olive Oil, divided, plus more for hands
- 4 Tablespoons of unsalted butter, plus more to grease the pan (or substitute olive oil!)
- Flaky sea salt for sprinkling
- Fresh rosemary to sprinkle on top
- 2–4 garlic cloves
PREPARATION:
1. Whisk the yeast and honey with 2.5 cups of lukewarm water in a medium bowl and let sit for 5 minutes
2. Add the flour and salt and using a spatula mix until a rough dough forms and no powder remains.
3. Pour the L'arte Extra Virgin Olive Oil into a large bowl that will fit in your refrigerator but will allow the dough to grow and rise. Place dough in bigger bowl and rotate around to fully cover with the olive oil. Cover the bowl with a lid or plastic and put it in the fridge until it doubles, at least 8 hours and even up to 1 day. If you are in a hurry you can also do it at room temperature for about 3–4 hours, until it doubles in size.
4. Grease an approximately 13x9 baking pan for thicker focaccia, or a 18x13 (or so) rimmed baking sheet, for a thinner and crispier focaccia. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. By picking up the edges form the dough into a ball while also somewhat deflating it.
5. Place dough on prepared pan. Pour out any left over oil onto the dough and rotate it to cover it in oil. Let this one also rise, uncovered, in a dry, warm spot until it has doubled in size, from 1½ hours to maybe 4 hours.
6. Preheat to 450° and place the rack in the middle. To confirm that the dough is ready to bake, poke it with a finger. It will spring back slowly, leaving a small visible indentation. (If it springs back quickly, the dough isn’t ready)
7. Lightly oil your hands. Softly stretch out the dough to fill up the pan you are using. Knead the focaccia all over with your fingers, just like you are strongly tapping the keys of a piano, making deep presses into in the dough all the way to the bottom of the pan. Drizzle the remaining 1 Tablespoon of L'arte Extra Virgin Olive Oil and sprinkle with flaky sea salt and fresh rosemary or any other herbs of your choice!
8. Bake for about 20–30 minutes, until golden brown.
9. While the focaccia is cooling gently heat 3 Tablespoons of Extra Virgin Olive Oil for a few minutes. Remove from heat and add in 2–4 crushed garlic cloves. Return to the heat and cook, stirring often for 30 seconds or so. Brush all over your baked focaccia and enjoy!