Appetizers
Focaccia
Preparation
30 min
Cooking time
20 min
Portions
6
Plan for a 90-minute rise time.
Ingredients
OPTIONAL TOPPINGS
Preparation
- In a large bowl, combine the hot water, yeast, and honey. Mix a few times and let rest for 5 minutes. Add 140 g (1 cup) of the flour and 60 ml (¼ cup) of the olive oil. Mix 3 or 4 times to properly moisten all the flour. Let rest for another 5 minutes.
- While stirring, incorporate the rest of the flour (210 g or 1½ cup) and the salt. Once well combined, transfer the dough onto a floured work surface. Knead 10 to 15 times, or until the texture is soft and even. Transfer the ball of dough into an oiled bowl, cover with a damp kitchen cloth, and let rise for 1 hour in a warm part of the kitchen.
- After 1 hour, preheat the oven to 450 °F. Generously oil a rimmed 9 x 13-inch baking sheet.
- Transfer the dough onto the prepared baking sheet and spread it out until about ½-inch thick. With your fingers, press the dough to form depressions. Drizzle the rest of the olive oil (65 ml or ¼ cup) on the surface. Let the dough rest for 20 minutes, or until it has risen slightly.
- Spread the cherry tomatoes, sundried tomatoes, olives, capers and oregano over the surface of the dough (optional).
- Bake in the oven for 15 to 20 minutes, or until nice and golden. Transfer the focaccia onto a metal rack and let it cool before cutting. Buon appetito!
