The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Focaccia for Sunday night

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AprilSky

Focaccia for Sunday night

It's been really few years I didn't show up here. Busy but never stopped baking. Focaccia is one of the breads I've baked almost every 2~3 days in the last 3 weeks. It's simple and goes well with about every thing I put on my dinning table and, most of all,  my family and my friends love  it. The dough I use for focaccia is pretty much similar to regular pizza dough. I actually us it for pizza as well.

Bread flour.........600g
Instant yeast.......1-1/2 tea spoons
Sugar...................2 tea spoons
Salt......................2 tea spoons
Olive oil..............2 table spoons
Water..................380 cc
Note: I shap the fermented dough to fit a 30x40 cm baking sheet and let it double. Before baking, I slight sprinkle sea salt then make pockmarks then spray rosemary and olive oil and sliced garlic evenly over the dough . Baking temperature is 200 degree C for 30 minutes or until golden brown.  

This is how I repare my focaccia before baking.


Our house was filled up with pleasant aroma during baking. That really brought up good mood.

  

Farlic is soft and tender.

 

Crispy crust plus spongy crumb.

 

My boy loves the bread a lot.

 

40 seconds in microwave helps olive oil extract fragrance from rosemary.

 

Beef soup we had with focaccia for dinner. Beef shank cooked with large volume of chopped celery, onion, carrot and one tomato stewed, and seasoned with sea salt, black pepper, and a cup of red wine. It made good soup itself.