Italian Focaccia Olive Oil Bread

Name: Italian Focaccia Olive Oil Bread
Prep time: 50 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: Chinese
Ingredients: 5 g sugar; 7 g active dry yeast; 75 ml warm water; 225 g all-purpose flour; 30 ml olive oil; 5 g sea salt

This simple, easy-to-make Italian olive oil focaccia is crispy and delicious, perfect for making sandwiches or serving alongside soup.

1h 2m

Easy

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Ingredients

sugar 5 g

active dry yeast 7 g

warm water 75 ml

all-purpose flour 225 g

olive oil 30 ml

sea salt 5 g

Instructions

Prepare the dough

Dissolve the sugar and yeast in warm water. Let rest for 10 minutes. Add the yeast and sugar mixture and flour to the mixing bowl of a stand mixer, and mix until evenly combined. Switch to the dough hook attachment, and mix for 1 to 2 minutes until a smooth dough forms.

Fermentation

Dust a bowl with flour, then place the dough inside. Brush a thin layer of olive oil over the dough surface, then cover the bowl with a damp cloth. Let it ferment in a warm place for 30 to 40 minutes until the dough doubles in volume.

Shaping and Baking

Preheat the oven to 240°C. Dust a work surface with flour, knead the dough into a smooth, flat rectangular shape with an 8-shaped cross-section, roughly 23cm × 28cm in size. Brush the surface with olive oil and sprinkle with sea salt. Line a baking sheet with parchment paper, place the dough on the paper, and put it into the oven. Alternatively, transfer the dough to a pizza stone using a pizza peel. Bake for 10 to 15 minutes until golden brown.