A good focaccia is such a simple, wholesome side to a good dinner. It is easy to make and gives a little flavorful addition to i.e. a salad, a soup, pasta or tapas dished. You can easily spice it up with different herbs, flavored oils or flavored salt depending on what you are serving it with.
A more traditional focaccia is made with tomatoes, basil and coarse sea salt.
In this recipe, I have used cherry tomatoes, oregano and coarse sea salt. Since the growing season has just started, the only fresh herb we have in the garden is the oregano. This works very well with the focaccia too. You can of course use dried herbs as well or store bought herb mixes.
500 grams all purpose flour
10 grams salt
7 grams dried yeast (for normal proving time. 1 gram if you want to make it over night)
400 ml water, finger warm. (cold if proving over night).
100 ml good olive oil
Sift the flour twice before adding the rest of the ingredients. This actually makes the focaccia more fluffy than not sifting it I have found.
Mix everything well and leave to prove for 1 hour.
The dough is supposed to be pretty wet.
Pour onto a tray or form lined with baking paper. Shape it by sticking your fingers into the dough to push into shape and make little grooves in the dough. Try not to overwork it and leave some bubbles in the dough. Sprinkle with good oil if it is too sticky. Let it prove for another 45 – 60 minutes.
Season with coarse flaky salt and fresh or dried herbs depending on what you have in your staples.
Cook at 200 degrees Celsius for 20 minutes. If you are cooking it in a form, I’d recommend tipping it out after 20 minutes and cook for another 5 minutes on a tray or rack to get a little crust. Else the bread may be a bit soggy.