Imagine sinking your teeth into a pillowy, golden-brown focaccia studded with vibrant sun-dried tomatoes and fragrant basil, with a crisp exterior that crackles beneath your fingers. This isn't just bread—it's a culinary journey straight from the sun-drenched kitchens of Italy, waiting to transport your taste buds to the Mediterranean with every single bite. Whether you're a seasoned baker or a curious kitchen novice, this focaccia recipe promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 2 teaspoons salt
- 1/2 cup sun dried tomatoes, chopped
- 1 tablespoon fresh basil, chopped
- Sea salt for sprinkling
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt. Mix well to ensure that the salt is evenly distributed throughout the flour.
- In a separate bowl, activate the yeast by combining 1 packet of active dry yeast with 1 1/2 cups of warm water (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Once the yeast is activated, add it to the flour mixture along with 1/4 cup of olive oil. Stir the mixture with a wooden spoon or a spatula until it begins to come together into a dough.
- Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Incorporate the chopped sun-dried tomatoes (1/2 cup) and the chopped fresh basil (1 tablespoon) into the dough. Knead gently to evenly distribute the ingredients throughout the dough.
- Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down to release any air bubbles. Transfer it to a greased baking sheet or a large baking pan. Using your fingers, gently stretch and press the dough to fit the shape of the pan.
- Use your fingers to create dimples all over the surface of the dough. Drizzle a little olive oil on top and sprinkle with sea salt for added flavor.
- Let the dough rest for an additional 15-20 minutes to allow it to rise slightly again.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes. Transfer it to a wire rack to cool completely before slicing.
- Serve the focaccia warm or at room temperature, and enjoy it as a side dish, appetizer, or snack!
Tips
- Water Temperature is Crucial: Ensure your water is precisely between 105-110°F to activate the yeast without killing it.
- Don't Rush the Rising: Allow ample time for the dough to rise in a warm, draft-free area for maximum flavor development.
- Create Signature Dimples: Use your fingertips to create deep, irregular dimples which will capture olive oil and create a beautiful texture.
- Quality Ingredients Matter: Use high-quality extra virgin olive oil and fresh sun-dried tomatoes for the most authentic flavor.
- Let it Rest: Allow the focaccia to cool slightly before cutting to maintain its perfect texture and prevent gumminess.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
