When I think of focaccia all that pops in my mind are memories of school days and eating a salty and oily focaccia during recess. I can hear the bell ringing, hear the voices of kids running fast to the cafeteria so they can secure their focaccia treat and my heart melts.
This recipe is amazing. The dough is very wet so please don’t be tempted to add flour to it, just trust me and follow the recipe as is 🙂 As topping you can add just salt or get creative, some ideas: garlic and rosemary, garlic and cherry tomatoes, caramelized onions, olives…hope you give it a try! And please let me know if you do!
For the dough:
- 450 gr all purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons of sugar
- 1 tablespoon of salt
- 400 ml water
- 2 tablespoons extra virgin olive oil, the best you can get your hands on
For the Salamoia (brine):
- 1/3 cup water
- 1 tablespoon extra virgin olive oil
- In a bowl add the flour, yeast and sugar and using a fork mix to combine.
- Start adding the water a bit at a time till you use all of it, all the time mixing with a fork.
- Sprinkle the salt and continue bringing together the dough with a fork.
- Add the olive oil and using your hands, start kneading until all the olive oil is incorporated in the dough. It will take about 5 minutes and you will end up with a very wet and elastic dough.
- Cover the dough and let rest in a warm place until doubled in size, about 2 hours.
- Line the bottom of a tray with baking paper and drizzle with a tiny bit of oil.
- Transfer the dough to the tray and using your finger spread the dough til it covers all the tray.
- In a cup mix the water and oil for the brine and using a brush gently brush all the dough with it. Don’t be scared if it looks too wet, this will keep the focaccia nice and fluffy.
- Now sprinkle with salt and add any toppings that you fancy.
- Place in preheated oven on 200 and bake for about 40 minutes.