Time: 3 hours.
Complexity: easily
Servings: 8 - 10

Traditional Italian focaccia bread is considered the ancestor of pizza. While their recipes are similar, focaccia's filling is less rich. It typically consists of spices or ingredients that only add subtle flavor and aroma to the already delicious flatbread. The basic ingredients of focaccia are wheat flour, water, and olive oil. Yeast can be added, or thin flatbreads can be baked without yeast. Yeast-based focaccia is loved for its crispy, golden crust and fluffy, moist crumb. This classic recipe offers a basic version—focaccia seasoned with olive oil and coarse salt. Optionally, you can also sprinkle it with herbs (rosemary, basil), garlic, or grated cheese.

Ingredients:

• 1 and 3/4 cups warm water
• 1 packet (7 g) of active dry yeast
• 1 tbsp. sugar
• 5 cups flour, plus extra for kneading the dough
• 1 tbsp coarse salt, plus coarse sea salt for sprinkling
• 1 cup olive oil, divided

Substituting ingredients
Measuring containers used

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.

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focaccia bread, yeast dough, premium flour

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Preparation:

Step 1
• In a small bowl, combine warm water, yeast, and sugar. Place the bowl in a warm (not hot or cool) place for at least 15 minutes, until the mixture begins to bubble.
Step 2
• In the bowl of a stand mixer fitted with a dough hook, combine the flour, 1 tablespoon of coarse salt, 1/2 cup of olive oil, and the yeast mixture. Knead the dough on low speed. Once it becomes smooth, increase the mixer speed to medium and knead for another 5-6 minutes until the dough is smooth and soft. If the dough is still very sticky, add a little more flour.
Step 3
• Transfer the dough to a clean, lightly floured work surface and knead it with your hands 1-2 times. Add a little flour if necessary.
  
  Lightly grease the inside of the mixer bowl with olive oil and return the dough to the bowl. Cover with plastic wrap and let rise in a warm place for at least 1 hour, until the dough doubles in size.
Step 4
• Grease a rimmed baking sheet with the remaining 1/2 cup olive oil. (Note: This may seem like a lot of oil, but focaccia is a bread with a crispy, buttery crust. That's what makes it so delicious!)
  
  Place the dough on the baking sheet and begin stretching it. Flip the dough over so the other side is also greased. Continue stretching until the entire baking sheet is sized. As you stretch the dough, spread your fingers and make indentations all over the surface of the future focaccia.This may seem unusual, but once the dough rises again, the focaccia will take on its characteristic lumpy appearance. If you don't make indentations in the dough, the flatbread will turn out smooth.).
Step 5
• Place the dough in a warm place for about 1 hour until it doubles in size.
Step 6
• While the dough is rising, preheat the oven to 220°C.
  
  Before baking, generously sprinkle the surface of the dough with coarse sea salt and drizzle with a little olive oil. Bake for 25-30 minutes until golden brown. Remove from the oven, cool, slice, and serve.

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