extra virgin olive oil, plus a little for brushing
1-1/4 cup
warm water (more or
less)
Sea salt, to taste
Instructions
In a large bowl combine the flour, yeast and salt. Using a wooden spoon, stir to mix well. Add olive oil. While stirring, add the warm water until all of the flour absorbs and a dough forms. You may need more or less of the water. Gather dough into a ball and transfer to a floured work surface. Knead until soft and elastic, not sticky, about 10 minutes.
Place dough in a lightly oiled and warmed bowl, turning several times to coat it with oil. Cover with plastic wrap and let rise in a warm place till doubled, around 45-75 minutes.
Position rack on lower part of oven and preheat to 400°F. Brush a 10x15 baking pan with olive oil and set aside. Punch down dough and transfer to foured surface. Knead a few times and let rise for 5 minutes. With palms form into a rectangle about 4x8 inches and transfer into pan. Stretch and pat the dought to fit pan completely end evenly. Cover with plastic wrap and let rise about 1 inch (30 minutes or so).
Using fingertips, make 'dimple' indentations in the dough about 2 inches apart. Brush surface with olive oil and sprinkle with sea salt. Bake till golden brown, about 30-40 minutes.
Let cool for a few minutes, cut into squares and serve warm. Before baking, you can also add roasted red peppers. It's absolutely delicious.
Instructions
In a large bowl combine the flour, yeast and salt. Using a wooden spoon, stir to mix well. Add olive oil. While stirring, add the warm water until all of the flour absorbs and a dough forms. You may need more or less of the water. Gather dough into a ball and transfer to a floured work surface. Knead until soft and elastic, not sticky, about 10 minutes.
Place dough in a lightly oiled and warmed bowl, turning several times to coat it with oil. Cover with plastic wrap and let rise in a warm place till doubled, around 45-75 minutes.
Position rack on lower part of oven and preheat to 400°F. Brush a 10x15 baking pan with olive oil and set aside. Punch down dough and transfer to foured surface. Knead a few times and let rise for 5 minutes. With palms form into a rectangle about 4x8 inches and transfer into pan. Stretch and pat the dought to fit pan completely end evenly. Cover with plastic wrap and let rise about 1 inch (30 minutes or so).
Using fingertips, make 'dimple' indentations in the dough about 2 inches apart. Brush surface with olive oil and sprinkle with sea salt. Bake till golden brown, about 30-40 minutes.
Let cool for a few minutes, cut into squares and serve warm. Before baking, you can also add roasted red peppers. It's absolutely delicious.
Author's Comments
Basic Italian Focaccia. Delicious and simple.
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