Focaccia (easy basic recipe)
A simple recipe to customize to your liking! Focaccia is perfect for your summer meals, to take on a picnic to make good sandwiches or to accompany your dishes.
Portions 8
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Ingredients
- 450 g of flour
- 50 g of semolina (you can replace by classic flour)
- 15 g fresh baker's yeast (or 7g of dry yeast)
- 330 ml of lukewarm water
- 1 teaspoon olive oil
- 8 g of salt
For the finishing touches
- olive oil
- semolina (or flour)
Exemples de garnitures (optionnel)
- garlic
- herbs (thyme, rosemary, oregano...)
- cherry tomatoes
- olives
- coarse salt
Instructions
- Dissolve the yeast in the warm water (the water should not be too hot or it will deactivate the yeast).
- In the bowl, mix the flour and semolina (you can use just flour, the semolina gives the dough a little more texture and crunch). Add the salt, oil and water/yeast mixture. Mix coarsely and transfer the dough to a floured surface.
- Work the dough with the palm of your hand, kneading for about 10 minutes.
- Cover it with a clean cloth and let it rest for 45 minutes in a warm place.
- Oil the dish and flour it with semolina (or flour). Place the dough and gently stretch it to the edges
- Make wells with your fingertips all over the surface of the dough. Brush with olive oil, and sprinkle with toppings if desired.
- Cover again and let stand another 45 minutes.
- Preheat oven to 200°C (400°F).
- Bake the focaccia for 20 minutes.