How to make a perfect fluffy Focaccia
- greenkaiaga
- Sep 7, 2022
- 2 min read
Updated: Jul 17
Focaccia happens to be naturally vegan. This recipe is very easy but requires some patience.
It’s full of flavor and aroma. Thanks to the use of semolina it has an amazingly crusty top and a beautifully soft and fluffy texture.
🍽 Makes one tray 🕘 15 minutes + 24h Difficulty: Beginner
Ingredients:
1 Tbsp of dried yeast
1 ½ Tbsp raw sugar
2 ½ cups of lukewarm water (a little warmer than our body temperature)
4 cups of plain flour
1 cup of semolina
1 ½ Tbsp of salt
¼ cup of extra virgin olive oil + more to drizzle the baking sheet and for the topping
Toppings:
¼ cup of water mixed with ½ tsp salt
Fresh rosemary
Sea salt/Himalayan salt
Instructions:
Prepare all the ingredients.
In a large bowl, combine yeast with raw sugar and pour lukewarm water. Mix well using a wooden spoon or a whisk. Set aside until slightly foamy, approx. 5 minutes.
In a separate bowl, combine plain flour, semolina, and salt.
Mix wet ingredients with dry ones.
In a large bowl - tripe the size of your dough to be safe, pour 1/4 cup of olive oil, place the dough and carefully using a spatula rotate it until it’s covered with olive oil. If it happens to be winter time, place it in a warm spot for 24 hours (e.g. by hot water cylinder)
Your dough should have at least doubled in size by now. Drizzle a little bit of olive oil on a baking sheet. Place the dough and leave for another 2-3 hours to rise again.
In a small bowl, mix salt with water and use it to wet your fingers and poke deep dents - all the way down until you touch the baking sheet. Drizzle with olive oil, place rosemary and sprinkle with sea salt/ Himalayan salt. Set aside for 30 minutes.
Preheat the oven to 200’C and bake for 22 minutes – until golden.
Remove from the oven and let it cool for a few minutes (if you can resist the smell).
Enjoy!
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