Focaccia Recipe - OrsaraRecipes

Ingredients

• 1.5 teaspoons Active Dry Yeast (dry yeast, proofed in warm water)
• 3.5 cups All-Purpose Flour (sifted, approx 440 g)
• 2 cups Warm Water (about 110°F / 43°C)
• 3 tablespoons Olive Oil (extra‑virgin, divided (dough + topping))
• 2 teaspoons Salt (kosher or table salt)
• 1 cup Cherry Tomatoes (halved; can use grape tomatoes)
• 0.5 cup Black Olives (pitted and sliced)
• 1 teaspoon Dried Oregano (sprinkled on top)
• 1 pinch Coarse Sea Salt (for finishing, optional)

Instructions

1. Proof the Yeast

   Combine 1.5 tsp active dry yeast with 2 cups warm water in a small bowl. Stir with a fork to dissolve, then let sit for 10 minutes until foamy.

   Time: PT10M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together 3.5 cups sifted all‑purpose flour, 2 tsp salt, and 1 tsp dried oregano.

   Time: PT5M

3. Combine Wet and Dry

   Make a well in the flour mixture, pour in the foamy yeast mixture, add 2 tbsp olive oil, and stir with a spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand‑mixer's dough hook on low speed for 6‑7 minutes.

   Time: PT10M

5. First Rise (Proof)

   Lightly oil the mixing bowl, place the dough inside, cover with a kitchen towel or plastic wrap, and let rise at room temperature for 1 hour 30 minutes (or refrigerate for 3 hours for a slower rise).

   Time: PT1H30M

6. Prepare Toppings

   While the dough rises, halve the cherry tomatoes and slice the olives. Set aside.

   Time: PT5M

7. Oil the Pan and Shape Dough

   Generously drizzle 1 tbsp olive oil onto a baking sheet or pan and spread it with your hands. Transfer the risen dough onto the oiled pan, gently stretch it to fill the surface, and drizzle the remaining 2 tbsp olive oil over the top.

   Time: PT5M

8. Add Toppings and Dimple

   Press the halved tomatoes and sliced olives into the dough, sprinkle a pinch of coarse sea salt, and drizzle a little extra olive oil. Use your fingertips to dimple the surface.

   Time: PT5M

9. Bake

   Preheat the oven to 400 °F (200 °C). Bake the focaccia for 25 minutes, or until the top is golden brown and the edges are crisp.

   Time: PT25M

   Temperature: 400°F

10. Cool and Serve

    Remove the focaccia from the oven, let it cool on a wire rack for 10 minutes, then cut into squares or strips and serve warm.

    Time: PT10M

Nutrition Facts

Calories

266

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g