Few breads are as universally beloved and versatile as focaccia. With its golden, crispy crust and soft, airy interior, this Italian classic is perfect for dipping, sandwiching, or enjoying on its own. This recipe brings together the rich flavor of olive oil with a hint of sweetness and a touch of salt, resulting in a beautifully fragrant bread that’s as simple to make as it is delicious. Whether you’re serving it as a side dish, using it as a base for sandwiches, or enjoying it straight from the oven, this focaccia is sure to become a household favorite.

Ingredients:

• 315 ml warm water
• 1 cup olive oil
• 2 tbsp salt
• 1 packet instant yeast (about 2 ¼ tsp)
• 750g white flour
• 2 tbsp sugar

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Instructions:

1. Activate Yeast: Begin by dissolving the sugar in the warm water in a large mixing bowl. Sprinkle the instant yeast over the water and let it sit for about 5 minutes until it becomes foamy, indicating that the yeast is activated.
2. Mix Wet Ingredients: Add the olive oil and salt to the yeast mixture, stirring to combine. The olive oil adds richness and flavor to the dough, while the salt enhances the overall taste of the bread.
3. Add Flour: Gradually add the white flour to the wet mixture, stirring continuously until a dough forms. The dough should be soft and slightly sticky but still manageable. If it’s too sticky, add a little more flour; if it’s too dry, add a bit more water.
4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Kneading helps develop the gluten, giving the focaccia its characteristic chewy texture.
5. First Rise: Place the dough in a large, lightly oiled bowl, covering it with a damp cloth or plastic wrap. Allow it to rise in a warm place for 1-2 hours, or until it has doubled in size.
6. Shape the Dough: Once the dough has risen, punch it down to release any air bubbles. Transfer it to a well-oiled baking tray or sheet pan, stretching it out to fit the tray. Use your fingers to create dimples all over the surface of the dough, which will help trap the olive oil and create the focaccia’s signature texture.
7. Second Rise: Cover the dough again and let it rise for another 30 minutes to 1 hour, until it has puffed up slightly.
8. Bake: Preheat your oven to 200°C (390°F). Drizzle more olive oil over the top of the dough, and if desired, sprinkle with additional salt or herbs. Bake for 20-25 minutes, or until the focaccia is golden brown and the crust is crisp.
9. Cool: Once baked, remove the focaccia from the oven and let it cool slightly before slicing and serving. This bread is best enjoyed warm, but it can also be stored in an airtight container for a few days.

This focaccia is the perfect blend of simplicity and flavor. The soft, chewy crumb combined with the rich taste of olive oil makes it a versatile addition to any meal. Whether you’re using it as a base for toppings, a side for soups, or simply savoring it on its own, this focaccia is a delightful treat that’s easy to make and hard to resist.