Focaccia Bread is an Italian bread that has a texture similar to pizza dough. Join us in the way of baking this delicious bread.
- Hot water: 1 cup
- Yeast: 2 teaspoons
- Salt: 1 and 1/2 teaspoons
- Olive oil: 2 tablespoons
- Flour: 3 scoops
- For bread:
- Olive oil: 1 tbsp
- Dried thyme: 1 tsp
- Fresh thyme: multi-branched (optional)
Pour hot water into a large bowl. Add the yeast. Wait a few minutes for the dough to activate and foam to form on the water. Then add oil and salt.
Add about half of the flour and mix well with a spoon for about 1 minute. Add the remaining flour and continue stirring. When the good ingredients are combined, flour your hands and knead the dough for about 8 minutes. You can knead directly in the bowl or on the floured surface. The dough is sticky at first. But it is better not to add flour as much as possible. Because it reduces the softness and lightness of Focaccia Bread.
Grease the bottom of another bowl with olive oil. Put the dough in it and turn it so that the whole surface is oiled. Now cover the bowl. Rest for half an hour (in summer) until the Fukachia bread dough rises and its volume doubles in size. In winter, more time may be needed.
Cover the bottom of a suitable mold (33 by 23 cm) with greaseproof paper and also lubricate with oil. Carefully transfer the dough to the mold. Gently spread the dough evenly in the mold. But be careful not to empty the air in the dough by applying too much pressure.
Pour a tablespoon of olive oil evenly on the surface of Focaccia Bread dough. Then sprinkle dried thyme on it. Make holes on the dough with your fingertip.
Leave the dough to rest for another 20-30 minutes until it swells again. No need to cover the dough this time. Because the oil prevents the surface from drying out.
Cook the Focaccia Bread in a preheated oven at 200 ° C. It is ready after 15-20 minutes when the surface of the bread turns golden.
Remove the Focaccia Bread from the oven. Wait 10 minutes to cool. If you wish, add a few fresh thyme or rosemary leaves on it and serve.