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Quick and easy

Focaccia

This flat oven-baked Italian bread can be eaten as sandwich bread, side dish or antipasto.

Start cooking

Tools

Details

6

Ingredients

5

Steps

Time

15'

Prep

20'

Cooking

35'

Total

Ingredients

How many servings?

  • 166,7 gall-purpose flour
  • 2,3 gdry instant yeast
  • 83,3 mlwater, lukewarm
  • 25 ml + extra for drizzlingolive oil
  • 2/3 teaspoon + 1/3 teaspoonsalt
  • 1 sprigthyme, only leaves
  • 233,3 gall-purpose flour
  • 4,7 gdry instant yeast
  • 166,7 mlwater, lukewarm
  • 50 ml + extra for drizzlingolive oil
  • 1,3 teaspoon + 2/3 teaspoonsalt
  • 2 sprigsthyme, only leaves
  • 500 gall-purpose flour
  • 7 gdry instant yeast
  • 250 mlwater, lukewarm
  • 75 ml + extra for drizzlingolive oil
  • 2 teaspoons + 1 teaspoonsalt
  • 3 sprigsthyme, only leaves
Make it now
  • Step 1

    Put the flour and instant yeast in the bowl of a stand mixer fitted with the Dough Hook. Mix on speed 1 for 20 seconds until all dry ingredients are well combined.

  • Step 2

    Add the water, olive oil and salt. Knead on speed 2 for 4 minutes. Knead the dough by hand for another minute. Form a ball, brush the dough with olive oil and cover the dough with a damp towel. Let rise for 1 hour.

  • Step 3

    Roll out the dough until it’s 1 cm thick. Transfer it to a baking tray brushed with olive oil. Trim off the edges if necessary. Cover with a damp towel and let rise for 30 minutes.

  • Step 4

    Use your fingers to poke holes in the dough. Sprinkle the remaining teaspoon of salt, thyme and a little olive oil over the focaccia. Bake for 20 minutes in a 250ºC preheated oven.

  • Step 5

    Top off with extra olive oil.

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Focaccia

Step 1

Put the flour and instant yeast in the bowl of a stand mixer fitted with the Dough Hook. Mix on speed 1 for 20 seconds until all dry ingredients are well combined.

Step 2

Add the water, olive oil and salt. Knead on speed 2 for 4 minutes. Knead the dough by hand for another minute. Form a ball, brush the dough with olive oil and cover the dough with a damp towel. Let rise for 1 hour.

Step 3

Roll out the dough until it’s 1 cm thick. Transfer it to a baking tray brushed with olive oil. Trim off the edges if necessary. Cover with a damp towel and let rise for 30 minutes.

Step 4

Use your fingers to poke holes in the dough. Sprinkle the remaining teaspoon of salt, thyme and a little olive oil over the focaccia. Bake for 20 minutes in a 250ºC preheated oven.

Step 5

Top off with extra olive oil.

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