Focassia Dough

One of the classics and perfect bread to pair with pastas, bruschettas or even just with oilve oil. This focassia bread recipe is most versatile and trusted safe bets in the kitchen. It takes patience but trust me guys it will worth it in the end.

Let’s dive in straight

---

Ingredients

• Fresh yeast- 28gms

• Sugar- 1/2 tsp.

• All purpose flour- 1 1/4cup (310gms)

• Salt- 2 tsp

• Olive Oil- 4 tbsp

• Rosemary- for garnish

---

Workflow-

Method-

Stage 1-

• Prepare yeast by taking luke warm water and mix with the yeast & sugar. Let it bloom naturally.

• Sift flour into a bowl and make a well in the centre. Add yeast, remaining water and olive oil.

• Mix with finger tips and knead into a dough.

• It will stick to your hands and it is normal. Focassia dough is usually gooey and strechy.

• After 10mins, using oily hands place the dough into a mixing bowl. Cover with damp cloth on top.

  Stage 2-

• Let it prove/ rise for atleast 1-2 hrs.

Stage 3-

• In a roasting trya, place baking paper and spread the dough into a form of rectangle.

• Using finger tips press the dough to spread it evenly.

• Drizzle with olive oil, flake salt & rosemary.

• After it has doubled its size, bake it at 220 deg Cel for 30-35mins. If you see a nice crust forming on top it should be ready.

  Stage 4-

• Once baked, let it cool down and using a flat palate knife scrap the edges. Place it on chopping board and slice into desired shape. Best served warm and with a drizzle of olive oil.

Bon Appetite