Kids Can Do It: Focaccia

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 10-12

Nutritional value per serving:

Serving size: 1 of 12
Calories 231, total fat 10 G., saturated fats 1 G., proteins 5 G., carbohydrates 32 G., fiber 2 G., cholesterol 0 mg, sodium 119 mg, sugar 0 G.

All children love fresh, soft bread with a crispy crust, and they'll love homemade bread even more. One of the easiest yeast breads, even kids can make, is Italian focaccia. It's soft, delicious, and incredibly flavorful. Start with this original focaccia recipe with a coarse salt topping. Together with your children, transform your kitchen into a real laboratory, where your little helpers will measure and mix ingredients, watch the yeast bubble, and the dough rise on its own. Everyone will love kneading the dough even more, and you'll have a wonderful time together!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 teaspoon of sugar
1 packet (7 g) of dry active yeast (2 and 1/4 tsp)
3 cups of premium flour + extra for work
1 cup whole wheat flour
2 teaspoons coarse salt
0.5 cups extra-virgin olive oil, plus extra for greasing and drizzling
Sea salt flakes for sprinkling
Special equipment: baking sheet with sides measuring 17.5 x 42.5 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sugar, yeast, premium flour, whole grain flour

Cooking the dish according to the recipe:

In a large bowl, combine 1.5 cups of dark water (approximately 40°C) with sugar. Sprinkle the yeast on top and set aside until bubbly, about 5-10 minutes.
Meanwhile, in a medium bowl, whisk together all the flour and coarse salt.

Once the yeast has dissolved, add the olive oil to the bowl, then the flour mixture, and stir with a wooden spoon to form a loose dough. Transfer the dough to a floured work surface and knead until smooth, elastic, and slightly sticky, about 5 minutes.
Lightly oil the bowl that held the flour mixture, place the dough ball in it, cover and let rise in a warm place until the dough has doubled in size, about 1 hour.
Generously grease a 7 x 17.5 cm (7 x 17.5 in) baking pan with olive oil. Punch down the dough and transfer it to the pan. Gently stretch the dough with your hands, patting it toward the edges of the pan (it will pull away slightly). If the dough resists, let it rest for 10 minutes, then try again. Use your fingers to make indentations all over the surface of the dough. Cover loosely and let rise in a warm place until it has almost doubled in size, about 30 minutes.
Meanwhile, preheat the oven to 220°C (425°F). When the dough is ready, uncover it, drizzle generously with olive oil, and sprinkle with sea salt. Bake the focaccia until golden brown, 20-25 minutes. Cool on the baking sheet on a wire rack. Serve warm or at room temperature.

Note

When measuring flour, we spoon it into a measuring cup and remove any excess. If you scoop flour directly from the bag with a measuring cup, you'll compact it, resulting in dry baked goods.

Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.