Easy Focaccia Bread pt. 2

Ingredients

• 1 batch Prepared Focaccia Dough (about 500 g, room‑temperature, elastic)
• 2 tablespoons Extra Virgin Olive Oil (for topping mixture and drizzle)
• 1 tablespoon Water (room‑temperature, mixed with oil and salt)
• ½ teaspoon Fine Sea Salt (for topping mixture)
• 2 tablespoons Fresh Rosemary (chopped coarsely)
• 1 teaspoon Coarse Sea Salt (sprinkled on top before baking)

Instructions

1. Transfer dough to tray

   Place the prepared focaccia dough in the center of a parchment‑lined baking tray.

   Time: PT2M

2. Spread dough

   Using the back of two spoons, gently spread the dough outward until the tray is almost fully covered; the dough will pull back slightly, which is normal.

   Time: PT3M

3. Second proof in warm oven

   Place the tray back into a slightly warm oven (about 30‑35 °C) and let the dough proof for 45 minutes.

   Time: PT45M

   Temperature: 30-35°C

4. Prepare topping mixture

   In a small bowl whisk together extra virgin olive oil, water, and fine sea salt until combined.

   Time: PT2M

5. Create dimples

   Dip your fingertips into the oil‑water mixture and press them into the dough, making irregular dimples across the surface.

   Time: PT3M

6. Drizzle topping mixture

   Drizzle a small amount of the remaining oil‑water mixture over the dimples so it pools slightly.

   Time: PT1M

7. Add rosemary and coarse salt

   Scatter the chopped fresh rosemary evenly over the dough, then sprinkle the coarse sea salt on top.

   Time: PT2M

8. Bake focaccia

   Bake in a very hot pre‑heated oven (about 230 °C) on the middle‑low rack for 18‑25 minutes, until the top is golden and crisp and the bottom sounds hollow when tapped.

   Time: PT20M

   Temperature: 230°C

9. Cool and cut

   Remove the focaccia from the oven, let it rest 5 minutes, then cut into squares or strips with a sharp knife.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g