Focaccia is an Italian bread that can be enriched with herbs, vegetables, and cheese. Each region of Italy has its own unique version of focaccia. It can be a perfect addition to a salad, an appetizer, or a standalone dish.
Recipe for one large focaccia.
Ingredients
15 g of yeast
400 g of wheat flour
200 ml of water
1 teaspoon of salt
about 12 cherry tomatoes
60 ml of olive oil
half a bunch of fresh basil
a sprig of rosemary
a handful of fresh thyme
a handful of coriander
Preparation
Dissolve the yeast in 50 ml of lukewarm water and let it sit for 10 minutes until it starts to activate.
In a bowl, mix the flour and salt. Add the yeast mixture and olive oil. Gradually pour in the rest of the water, kneading the dough with a mixer fitted with a dough hook until it becomes elastic and soft. Sprinkle the dough with flour, cover it, and let it rise for an hour.
Chop the basil and coriander and add them to the dough. Punch the dough with your fist to release the air, then knead again with the mixer.
Grease a baking sheet with olive oil, stretch the dough on it until it covers the entire surface. Press the cherry tomatoes into the dough, cover with a towel, and let it rise for another 30 minutes.
Preheat the oven to 250°C and bake the focaccia for 10-15 minutes until it turns golden.
After baking, serve the focaccia drizzled with olive oil, sprinkled with fresh rosemary, and coarse sea salt.