Tools you may need:
- Mixing bowl or plastic container for making the dough
- Baking dish 30x20 cm (approximately 12x8 inches)
- Plain flour: 400 grams
- Water: 290 grams (you should weigh it)
- Yeast: 60 grams
- Salt: 8 grams
- Olive oil: 8 grams
- Half an onion and rosemary
Focaccia is a beloved Italian flatbread known for its rustic simplicity and versatile flavour. It has a golden, olive oil-infused crust with a fluffy and chewy texture. It is often seasoned with rosemary and coarse salt. It can be enjoyed on its own or as a sandwich bread with various toppings. Focaccia is a timeless favourite for food enthusiasts worldwide.
- Weigh all the ingredients and place them in a mixing bowl or container. Then, add the water and mix everything until there are no traces of flour, ensuring that everything is well integrated (about 10 minutes). Cover the bowl with plastic wrap and let it rest at room temperature (not hot) for 2 hours or until it doubles in size.
- While you wait, thinly slice the onion and use the leaves from two medium-sized rosemary sprigs.
- Now, before putting the focaccia in the oven, you should preheat it to 190-220°C (375-430°F) for 20 minutes. When it's ready, grease the baking dish with a bit of olive oil. Take the focaccia dough, place it in the baking dish, and stretch it out to cover the entire dish, making sure it's not too thin. Once stretched, sprinkle it with salt, olive oil, rosemary, and onion on top.
- The final touch is to press the focaccia with your fingers until it touches the bottom of the dish, trying to remove any air and create bubbles in the focaccia. After about 20 minutes in the oven, or when it's slightly golden on top, you can remove it and let it cool before enjoying, although it's best when eaten warm right out of the oven.