I love bread, most kind of bread, but I know its not good for me to just munch on. Anyhow I bought a pound of live yeast, so I have to bake bake bake.
Focaccia has always been a bread I wanted to try to make, but I have never got around to it. Now was the time.
I like the crispy top on the soft, salty flavorful bread. I looked up a bunch of recipes and made a concoction.
- 3,25 dl water finger-warm
- ½ dl olive oil
- 10 g live yeast
- 500 g all-purpose flour or a high protein flour.
- 10 g sea salt
- sea salt
- olive oil
- rosemary like spices (or jalapeño)
Dissolve the yeast in the water. Add a teaspoon sugar if you are using dry yeast, and wait until it starts to foam. Add the oil.
Mix the salt with the flour and mix it in to the wet ingredients.
If you knead the dough by hand, knead it for 12-15 minutes.
If you knead it in a stand mixer, mix it for 3 minutes at low and then 8-10 minutes on high.
The dough should be sticky.
Let the dough rise in the bowl covered by a tea towel for about 3 hours.
Grease your baking pan with olive oil. Pour the dough into the pan and press the dough with your fingers to spread it out and get the wells for the spices and oil.
Pour a good olive oil on top and sprinkle with coarse sea salt and rosemary. Press salt, oil and rosemary into the dough with your finger.
Let the focaccia sit to rise for 45 minutes before baking it for 20-25 minutes at 440℉ (220℃).
Let the bread cool in the pan before serving.