Focaccia is something that has been on a list in my mind to make for a long time. Not sure why I didn’t make it sooner, it is super easy and the recipe I used turned out really really good! The texture was great, the seasoning was great, dipped in a bit of oil or eating it by itself, it was delicious!
This recipe came from a neat recipe book I received for Christmas called Three Sisters Bake by the Reith Sisters who opened up a bakery of their own in Scotland.
Sea Salt and Oregano Focaccia
7 1/2 cups (2 lbs) white bread flour
2 tsp salt
1 oz instant yeast
2 1/2 fl oz olive oil
3 tsp sea salt
Grease a 9×13 roasting pan with olive oil.
With a dough hook, mix flour, salt and yeast. Add 2 cups (1 pint) tepid water and the 2 1/2 fl oz olive oil. Knead for 10 minutes adding a bit of additional flour if needed to form a smooth and glossy ball of dough.
Place dough in roasting tin and press into rough rectangle. Cover with oiled suran wrap and let double in size in a warm place for about 1 1/2 hours.
Preheat oven to 350.
Remove the suran wrap. Pull the dough from middle to corners of tin. Sprinkle with oregano and sea salt (or seasoning of choice and press your fingers into dough to create the focaccia dimples. Drizzle with olive oil.
Bake for 16-18 minutes.
Serve hot or cold, with extra virgin olive oil or balsamic vinegar for dipping.
Recipe from Three Sisters Bake