Focaccia Bread
image @lilvienna
Serves 2
Ingredients
Dough:
1/2 cup plus 1/2 tbsp warm water
1 teaspoons (2.5 g) instant yeast
1 ¼ teaspoons (8 g) fine salt
1 tablespoons (25 g) olive oil
1.5 cups (200 g) plain (bread) flour
Topping:
1 tablespoon olive oil
1 teaspoon dried thyme
A few sprigs of fresh thyme, optional, or cherry tomatoes
Equipment
Large Mixing Bowl
½ cup, measuring spoons
Jug
Brush
Aluminium tins
Baking paper
Knife
Wooden Spoon or spatula
Markers
Instructions
Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt.
Add roughly half of the flour and mix with a cooking spoon for about 1 minute. Add the remaining flour and work it in with the spoon. When the ingredients come together, knead for about 8 minutes, either directly in the bowl or on a lightly floured surface. The dough is rather sticky but if possible do not add additional flour, which makes the focaccia less fluffy.
Generously oil a clean bowl with olive oil. Put the dough in and turn it around until coated in oil. Cover the bowl tightly (with a lid or cling wrap) and let it rise until doubled, for about 30 minutes at warm room temperature (in summer). It will take a little longer when colder.
Line a (33x23cm) pan with baking paper. Transfer the dough to the pan and try to gently stretch it evenly without deflating the dough until it fills the baking pan.
Brush the dough with 1 tablespoon of olive oil. Sprinkle dried thyme over the dough, then dimple it with your fingers or the end of a spoon.
Let the dough rise a second time for 20-30 minutes until notably puffed. (It’s possible to skip this step if time is a problem.
Bake focaccia in the preheated oven at (200°C) until golden brown, about 15 to 20 minutes.
Using oven mitts, remove tray from the oven and place on a cooling rack.
Cool for at least 15 minutes before slicing, using a serrated bread knife.
Enjoy!