One of our favourite yeast-breads to make lately has been Focaccia. It’s made with olive oil, garlic, fresh basil leaves and fresh tomatoes. Loving crisp outside and soft inside makes it perfect to accompany soups, stews or sliced in half and used for sandwiches with cheese. Our Focaccia bread recipe is very simple to make – no fancy equipment is needed at all.
- 1 cup of extra-virgin olive oil
- 7 garlic cloves, finely minced
- 1 ts chopped fresh rosemary
- 2 tbs ground black pepper
- 1 cup (235 ml) warm water
- 2 1/4 teaspoons active dry yeast
- Handful of fresh basil leaves, chopped gently
- 2 fresh tomatoes, chopped into small pieces.
- 2 1/2 cups (325 grams) all-purpose flour
- Salt for taste
- In a large bowl, combine warm water, yeast and let it sit for 5 minutes.
- Add the activated yeast to the flour, garlic, chopped, salt and pepper. Mix all well until the dough come together .
- Stretch the dough with hands in the bowl, tuck the sides into the centre and repeat the process for about five minutes.
- Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled size.
- Transfer the dough into large baking mold coated with oil (I used rectangular shape).
- Now it’s time to prepare the dressing. In a small bowl, add chopped fresh rosemary, basil leaves, 3 spoons of olive oil and some salt for taste. Mix them with a spoon all together.
- Using your fingers, make many holes in the dough. After that, use a spoon to spread the dressing on the dough surface. Leave the dough to rest for 10 minutes.
- Preheat the oven to 220C and bake for 20-30 minutes or until golden on top and soft in the middle.