I have been out of sourdough this past week so I decided to make a quick bread so the little one has something to munch on if she wants a sandwich with ham or butter/olive oil and olives. This is my only focaccia recipe that I keep making and it always turns out perfect (fluffy, oily so not dry, perfectly salty, keeps well for 2 days outside, absolutely delicious) especially if you use a good quality extra virgin olive oil!
Please notice this requires no sourdough, but fresh or powdered yeast.
INGREDIENTS
- 14 g dry yeast or 50 g fresh yeast
- 4 dl body temperature warm water
- 1/2 dl Extra virgin olive oil (in Sweden, I use a mild one by Monini)
- 1 teaspoon Celtic Sea salt
- 8 dl good quality wheat flour (I believe it would turn out well with spelt also but I never got to try)
- 1/2 dl Extra virgin olive oil for the bottom of the pan
- 1/2 dl Extra virgin olive oil for the top of the focaccia after you prick it
- Toppings: I choose a little bit more salt, sun-dried tomatoes in olive oil, olives, feta cheese, sometimes anchovies, red onion,… you choose!
DIRECTIONS
- In a glass bowl, add the dry yeast / or fresh and add gently the warm water on top. Mix until it’s well combined and allow it to bubble for 5 minutes.
- When bubbly, add the olive oil and salt and 4 dl at a time, the flour incorporating constantly so it becomes a very unstable and ”liquidy”, but well mixed, dough. Don’t worry, that’s what you want!
- Arrange it nicely in the bowl as much as you can (it will be very sticky) and allow it to rise 30-60 minutes in a warm place with a cotton clean and dry cloth over.
- Heat up your oven to 250°C.
- When time is ready, grab a baking tray 20×30 cm in measurement and line it with baking paper, and add the oil on the bottom (of course on top of the baking paper) and spread it well. Then, simply pour the risen dough and stretch it out with your hands/fingers and prick it well!
- Add the other 1/2 dl olive oil on top of your spread and pricked dough and now it’s time to choose your toppings (I really recommend feta cheese, red onion, capers or olives!) and after you are done with the toppings, prick it again with your fingers making deep holes in the dough.
- Bake this for 10-15 minutes depending on your oven. Just have a look at it so it doesn’t burn or get too golden as it can get too dry (I personally do not like dry focaccia, I want it to be nice and moist)
- If you believe it’s appropriate you can still add a little olive oil after you get it out of the oven, the oil will be absorbed beautifully inside the focaccia and will bring out such a mild delicious taste and extra moisture!
If you get to try this recipe, please do let me know how you like it and don’t be shy about sharing pictures in my DM in Instagram so I can re-share! I love when I see others cooking and enjoying the food and creativity that goes into it!
I have made this recipe since years ago and always delivers. Let me know if you have any difficulties or preferences!
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