Focaccia bead with topping, this is really fun to make!
Focaccia originated in Genoa, Italy, and is considered the prototype of pizza. It's been made since ancient Roman times.
When making focaccia, it's characterized by dimpled holes made with your finger. It looks like a pattern and is beautiful, but there is a meaning.
The holes are said to be for flattening the dough so it doesn't rise too much, or too quickly. They reduce the air in the dough which prevents the bread from rising too much,
This is almost the easiest bread recipe you can make, simply mix, leave, bake, and buon appetito!
Ingredients
2 cups bread flour, all purpose works as well, plus a bit more as needed
1/4 cups plus 2 tablespoons extra-virgin olive oil
3/4 cups lukewarm water
1 1/2 teaspoons yeast
1 teaspoon granulated sugar
1 teaspoon salt
flaky sea salt
Toppings, such as olives, cheese, cherry tomatoes...
Directions
Mix yeast, sugar and lukewarm water. Add salt and 1/4 cups olive oil and mix.
Add flour and mix. It's okay if there are some lumps left!
Cover with plastic wrap and leave in a warm place for about 1 hour until doubled in size.
While the dough is rising, make any topping you will be using.
Lightly oil a rimmed baking sheet, then spread the dough onto the baking sheet and press the dough to the sides. Cover with a damp cloth or lightly oiled plastic wrap and let rest for 30 minutes.
Heat the oven 400 degrees
Lightly oil your hands. Gently stretch out dough to fill.
Dimple focaccia all over with your fingers. Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt.
Arrange any topping on the dough.
Bake until puffed and golden brown all over, 25–30 minutes.
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