Authentic Italian Focaccia bread

• Vegetarian

• Produce

  • 1 Rosemary, sprigs

• Baking & Spices

  • 5 g Beer yeast, dry
  • 470 g Flour
  • 1 tbsp Salt
  • 1 tbsp Salt flakes
  • 16 g Sugar

• Oils & Vinegars

  • 115 ml Olive oil, Extra Virgin

• Dairy

  • 115 ml Whole milk

• Liquids

  • 230 ml Water

Found on blog.nonnabox.com

Ingredients

• 470 g flour
• 5 g dry beer yeast
• 16 g of sugar
• 1 tbsp. of salt
• 115 ml. of extra virgin olive oil
• 230 ml of water at room temperature
• 115 ml of whole milk
• 1-2 Rosemary sprigs
• 1 tbsp. of salt flakes
• 40 ml of extra virgin olive oil.

Directions

• To prepare the focaccia, begin mixing together in a cup the yeast with sugar, then pour it in a larger mixing bowl, adding flour.
• Mix the milk with the water in another bowl.
• Stir it with a mixer, pouring the milk and water you mixed.
• Add oil and continue kneading, until the dough begins to take a little bit of consistency.
• Pour salt and continue kneading for 15 minutes more, until the dough is well-strung. As the dough will be moist, you will need a spatula to detach it from the hook of the mixer.
• Transfer the dough to your work surface, after you have sprinkled flour on it, to avoid getting stuck to the table. Knead it by hand a couple of times, trying to form a round composition.
• Pour the mixture into a bowl, cover it with plastic wrap and let it rise at room temperature, for about 2 hours. It is recommended to place it in an oven as it’s turned off, but with the lights on.
• Grease a baking pan (preferably a rectangular one), carefully brushing the entire surface.
• Along the edges, pour the mixture inside after letting it rise, and grease your hands, so that they won’t stick to the dough. Begin to straighten it with the fingertips, distributing it evenly, until it covers the entire surface and sides.
• As it’s a hydrated dough, if you don’t have enough to fill the entire mold, let it sit for a few minutes before continuing to stretch it.
• When finished, cover with plastic wrap and let rise for another hour in the oven turned off, but with the lights on. Once the waiting time is over, poke holes in the dough using the tips of your fingers covered in oil.
• Sprinkle it with oil, rosemary leaves and salt flakes.
• Your focaccia bread is ready to be baked in oven at 180 °C (356 F) for about 35-40 minutes, in the lower part. Check if ready by looking through the window of the oven, without opening it.
• Once done, remove it from the oven and enjoy it plain or stuffed!