- 10 ml (2 tsp) active dry yeast
- 425 ml (1 ¾ cups + 2 tbsp) warm water at 36°C (97°F)
- 30 ml (2 tbsp) olive oil
- 10 ml (2 tsp) sea salt
- 500 g (3 ½ cups) white bread flour + 50 g (1/3 cup) for kneading
NOTE: Weighing the flour is recommended.
- 45 ml (3 tbsp) olive oil
- 15 ml (1 tbsp) herbes de Provence
- 3 pinches of fleur de sel or sea salt
Have fun making focaccia. Originating in the Liguria region of Italy, this bread considered to be the oldest in the country, lets you use your imagination in your choice of garnish. Olive oil, garlic, sun-dried tomatoes, herbes of Provence, cheeses, flavors from faraway places, vinegars … Go for it! I offer some suggestions, but have confidence in your own creativity.
- See technique at the following link: Bread Making Steps
- In a large bowl, dissolve yeast in water. Add oil and salt.
- Gradually incorporate the flour, stirring with a wooden spoon. When the dough becomes difficult to work, continue combining with your hands for approximately 5 minutes until the dough is consistent and smooth (the dough will be soft and sticky).
- Cover and let rise 30 minutes at room temperature.
- Knead the dough 20 times, see technique at the following link: Bread Making Steps
- Cover and let rise for 1 ½ hours at room temperature.
- Knead 15 times.
- Cover and let rise 1 ½ hours at room temperature.
- Butter 3 round cake pans 20 cm (8") in diameter.
- Flour the dough and divide into 3 equal sections.
- Fold each section 5 or 6 times to form balls which will be placed in the cake pans.
- Cover and let rise 15 minutes.
- Place a container of hot water in the oven and preheat to 220 °C (425 °F).
- Flatten the balls, with the tips of your fingers, into the cake pans.
- Garnish the top of each focaccia with 15 ml (1 tbsp) olive oil, 5 ml (1 tsp) herbes de Provence, and a pinch of fleur de sel (the caviar of salt–unrefined sea salt found in health food stores).
- Let the dough rise 45 minutes near the oven away from drafts.
- Place in the oven and bake 15 to 20 minutes. Do not open the oven door during the first 10 minutes.
- Unmold and cool on a rack.
- Once the focaccia is cool, it may be frozen.
Recipe: Josée Fiset & Éric Blais