Focaccia is an Italian flat bread which can be made savoury or sweet. They are usually seasoned with olive oil and salt. Some like to add herbs or cheese. My recipe here uses some whole wheat flour and grinded sesame, which are both optional.
I hope you will my recipe. Please feel free to give me some comments below. Cheers!
- Bread flour 200g
- Whole wheat flour 50g (if you don’t have/want whole wheat flour, can simply replace with bread flour)
- Sugar 2 tea spoons
- Salt 1 tea spoons
- Instant dry yeast 2/3 tea spoons
- Warm water (about 38°C or 100°F) 155ml
- Olive oil 2 table spoons
- Grinded sesame 2 table spoons (optional)
- Additional olive oil about 1 table spoons to be drizzled on top of bread
- Additional grinded sesame about 1 table spoons (optional) to be sprinkled on top of bread
Please note that in my photos, I was making double the amount of this recipe.
Method – Step 1:
Measure all the dry ingredients into your bowl. Put yeast together with sugar but separate from salt (I put salt at the bottom of my bowl, then all the flours and lastly sugar and yeast).
Prepare warm water. You can mix hot and cold water to desired temperature (about 38°C or 100°F). If you don’t have a thermometer, just feel the water with your hand. If you feel the water is slightly warm, that will be about right.
Pour 155ml (or grams) warm water into your yeast. Start your mixer with low speed. If you don’t have a mixer, just mix with your hand or a scraper.
After a minute or so, all the dry ingredients should have been mixed together. Add olive oil and gradually increase the speed of your mixer to medium speed. If you don’t have a mixer, you can transfer your dough at this point onto a surface and begin kneading, gradually add oil to your dough.
Add 2 table spoons of grinded sesame and continue to knead at medium speed.
Knead for about 10-15 minutes (or more) until your dough have passed the “window pane test“. Transfer your dough to a slightly greased bowl.
Leave your dough in a warm place or proofer for about 45 mins, or until the dough has doubled in size. Here is my tips on “effective bread fermentation at home without a proofer“. My dough below has grown more than a double.
Transfer your dough to a lightly floured surface and knock it back. Roll the dough into a big ball (I have two big balls as I was making a double recipe), cover with a wet paper towel or an inverted bowl and let it rest for 15-20 mins.
Transfer your dough onto a baking tray and knock it flat to about 20 cm (8 inches) in diameter. Drizzle and brush additional olive oil over the top of bread.
Poke holes on top of the dough with your finger. Then let it sit in warm place for another 30 mins. Preheat your oven to 210°C or 410°F before time is up.
Sprinkle on grinded sesame and some salt (both optional). Note: don’t put too much salt as it will become too salty. Bake at 210°C or 410°F for 15-18 mins.
All done! Serve hot or let the bread come to room temperature before cutting and storing. Enjoy!!