VINTAGE ITALIAN FOCACCIA RECIPE

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

rosemary

🥗Healthier: thyme

💰Cheaper: oregano

Thyme offers a similar flavor profile, while oregano is usually cheaper.

sea salt

🥗Healthier: Himalayan pink salt

💰Cheaper: table salt

Himalayan salt is often considered healthier, while table salt is more cost-effective.

Mix the dry ingredients: 800 g strong white bread flour, 200 g semolina flour, 1 tablespoon salt, and 2 sachets dried yeast in a bowl using a fork.

Crush fresh rosemary and mix it with 2-3 tablespoons of olive oil.

Combine the dry ingredients with 650 ml of lukewarm water and the rosemary oil mixture.

Mix the ingredients with a fork until combined, then use your hands to work the dough.

Knead the dough for about 5 minutes until it comes together, adding flour if it gets too sticky.

Shape the dough into a tight ball and place it in a bowl, sprinkle with flour, and cover with a tea towel.

Let the dough rise for about 1 hour until it has doubled in size.

Grease a baking tray with olive oil and gently deflate the risen dough by poking it with fingers, then place it in the tray.

Allow the dough to rise again for about 20-30 minutes.

Preheat the oven to 250°C.

Sprinkle fresh rosemary and a light sprinkling of sea salt over the dough.

Create traditional holes in the dough using your fingers.

Bake in the oven at 250°C for about 20 minutes, checking for doneness with a toothpick.

Remove the focaccia from the oven and place it on a cooling rack for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens