Sea Salt Focaccia

A simple bread we all know and love. Everyone should know how to make this recipe, it only requires a few ingredients and it is delicious. One of the easiest homemade breads to make with ingredients you already have in the house.

You know when you go to an Italian restaurant and there are a few pieces of the a fluffy, chewy, almost pizza dough like bread in the bread basket. It is most likely focaccia. There are many ways to make it and different things you can add to your focaccia. But the most common way is to keep it simple with sea salt and rosemary. I kept this one even easier with just some garlic powder, olive oil, and sea salt. Perfect for dipping into sauce, olive oil and vinegar or anything you like.

Good quality extra virgin olive oil is extremely important for this recipe. So make sure to use a brand that is flavorful and robust but not overwhelmingly bitter. Since there are only a few ingredients in this it is always best to make sure you are using high-quality ingredients for this.

The best way to serve this is as an appetizer or a side dish. You can get creative and add a bunch of vegetables on top like tomatoes, zucchini or onions. You can top it with tomato sauce prior to baking and make it more like a pizza bread. But I have to say I really love the simplicity of this recipe just the way it is. Pair it with some Castelvetrano olives, roasted red peppers, olive oil and vinegar, a nice glass of wine and pretend you are in Italy.

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INGREDIENTS

3 ½ cups (420g) all-purpose flour
2 tablespoons extra virgin olive oil, plus more for drizzling
1 package (2 ¼ teaspoons [7g]) active dry yeast or instant yeast
1 teaspoon organic granulated sugar
1 tablespoon fine salt
1 cup (240ml) warm water
½ tablespoon garlic powder
1 to 2 teaspoons coarse sea salt, or to preference

METHOD

1. If using active dry yeast proof the yeast according to package directions with the 1 cup of water and sugar.
2. In a bowl combine the flour and salt. Use a whisk to get out any clumps. Once the yeast is proofed or if using instant yeast pour it into the bowl along with the oil. Use a spoon to mix the dough until it turns shaggy. Then knead the dough for 5 to 7 minutes or until a smooth ball forms.
3. Place in a well oiled bowl, cover with a clean kitchen towel and let rise for 1 hour. I like to place mine in an oven that is off.
4. After an hour remove the dough from bowl and punch out any air.
5. Place a generous amount of oil in the bottom of the pan or baking dish you intend to use. I prefer a 9 x 11 baking dish so it results in a thicker focaccia.
6. Place the dough in the dish and spread to all corners. Use your knuckles and fingers to make dimples in the dough. Cover with the dish towel again and let it rise for 1 to 2 hours. I like to place it back in the oven.
7. Remove the dough from the oven, drizzle with a little extra olive oil and top with garlic powder and sea salt.
8. Preheat oven to 400F (204C).
9. Bake for 20 to 30 minutes depending on pan size. The crust should be golden brown on top.
10. Once the focaccia is done allow to cool for 10 minutes before cutting. Cut into 12 squares or 24 smaller rectangles depending on how many servings you would like. This is best enjoyed fresh and day of, drizzle with extra oil and coarse sea salt.
    Serves 4 to 6
    

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