liguria bakery tomato focaccia recipe

Gently toast or reheat any leftover focaccia before serving. Wonder if its Tuesday or Friday. Required fields are marked *. Bake for approximately 25 minutes, or until lightly browned and cooked through. Finally, I had to do something about it. Happy Birthday to Me + Russian Burnt Honey Cake, 2 tablespoons of Diamond Crystal kosher salt (or 1 tablespoon of regular fine sea salt), 1/4 cup of extra-virgin olive oil, plus more for the pan and finishing, Flaky salt, for finishing (I used Maldon), 1 1/2 teaspoons of Diamond Crystal kosher salt (or 3/4 teaspoon of regular sea salt). It's topped with tomato sauce and chopped green onions. 4 Comments CATEGORIES // Bread Recipes, Foods I'm Obsessed With. If for some reason (more unlikely) youll have leftovers and it has hardened slightly, you can prepare sandwiches (for example with peperonata and mozzarella). honey For the Top: 1/3 cup water 1/3 cup extra virgin olive oil salt Cooking Directions This was excellent and very straightforward to make - the whole family loved it and now it is one of our staples! :) Next batch has your name on it. All prices were accurate at the time of publishing. 2 1/2 cups of lukewarm water This is the time to use GOOD olive oil, as this is such a simple recipe it does really impart a lot of flavor. The next day, dissolve the yeast in the water ( (keeping aside 1 tablespoon of water that you will add later) then pour the sponge, flour, salt, sugar and water+yeast into a large bowl and knead with your hands for a few minutes. I rotate between different ones for this focaccia, but their Awake oil is a staple for this. The original focaccia, focaccia Genovese, was born in the harbour city of Genoa in the Middle Ages, and it remains unbelievably popular today. Create a warm rising environment. And what about spooning on some burrata just before serving? Print And reader, now that Ive made this, let me tell you that it truly lives up to the magic. Ramiro asks about the oil needed for the recipe and you note that 1/3 cup is added to water and poured over the dough prior to baking. For the tomato sauce. Ligurian Focaccia - Homemade Step by Step Recipe Make the pre-fermented dough (biga) Prepare the biga by placing 150 gr (1 cup) of flour, yeast, malt and 85 ml of water in a bowl. Lightly cover a surface with about 1/3 cup flour, and pour the dough onto floured surface. The dough will continue to shrink a bit, so repeat the stretching once or twice over the course of 30 minutes to ensure the dough remains stretched. . . Light and airy bread! Preheat oven to 450F. Use a large mixing bowl and add the yeast mixture to the bread flour, semolina, and olive oil. (Note: You can make the dough in a stand mixer with a dough hook instead, if you preferdo the yeast dissolution in the stand mixer, and add the flour, salt, and oil, then mix with the dough hook for 3 to 4 minutes. Cover again and let it proof 30 to 40 minutes. Add the pre-fermented dough and the rest of the water, start kneading at low speed until the ingredients have amalgamated and formed a compact dough. My favorite was always the Pizza Focaccia, so I thought I'd look up "Marinara Sauce Focaccia" and sure enough, the first thing that popped up was someone trying to replicate Liguria Bakery!!! Something between 19-22C (66-71F) would be perfect. Eventually I surfaced from my carb insanity and sliced off about two-thirds of the loaf to take to my sisters family (in order to save myself!). Add the salt and continue kneading for a minute. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. 3 Tablespoons, or 40 grams of oil in the dough. The ligurian focaccia (fugassa in the local dialect) is an italian bread full of history and tradition. Preheat oven to 450F. Genoese focaccia: the perfect recipe - asmallkitcheningenoa Remove from the oven and brush or douse with 2 to 3 more tablespoons of oil over the whole surface (dont worry if the olive pools in pockets, it will absorb as it sits). Otherwise, invert another sturdy baking sheet and place on that rack. Thanks Ella! Watch the classic black-and-white New Moon for the umpteenth time. Keep in mind though that a simple topping, with a few distinct and harmonious flavors, is always more successful than a topping that tries to incorporate too many things. One other important thing here is to make sure you use super high-quality olive oil. The result would not be traditional focaccia or traditional pizzabut an untraditional focaccia pizza to bring a lot of people a lot of joy. I can still taste it, Do I really need to use that much yeast? Knead for 5 minutes, then add the salt. Shake the water and oil for the top in a jar (or mix in a bowl) until it forms an emulsion, then quickly pour it evenly over the top of the focaccia dough. He shows it as one of the ingredients. Plain, Onion, Olive, Pizza and maybe another I forget are your options around $3 for a sheet and . It will feel like the consistency of soft chewing gum. Once its risen, spread 2 to 3 tablespoons of oil evenly onto a 18-by-13 inch rimmed baking sheet. If the dough is dry, process in more water in small amounts. By the way, looks so, so awesome and delicious! See how you can participate here. The hardest part of making this Ligurian focaccia is waiting a little while until its cooled to tear into itonce I did, I devoured piece after piece of the golden, crunchy, salty perfection. for the time-starved or curious culinary adventurer. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. I found this recipe and figured I would give it a shot.and SCORE! I've been making these healthy 5-ingredient browni, Aloo Gobi: Indian-Spiced Cauliflower & Potat, Lemon Curd Cocktail: A Fun Twist on a Gin Sour, Traditional Ligurian Trofie Pasta by Hand (with Fresh Pesto), quick rosemary & caramelized onion focaccia, A Tool to Decide What Bread to Make Based On How Long You Have, Quick Rosemary & Caramelized Onion Focaccia, Best Gluten-Free Recipes for the Holidays. And it can be made easily at home, even if you havent made any focaccia bread before!. Dimple the dough by pressing the pads of your first three fingers in at an angle. Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan, or two 9" round pans. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Just make sure the oil is not too strong that will compromise the focaccia flavour. Youll mimic her gentle movements, the dreamy glug of olive oil and sprinkles of salt. Transfer your dough to the pan and gently stretch it to fit the dimensions. Malt is used often in italian bakery and I used that, but if you dont have it on hand just use honey or sugar instead. Drizzle olive oil and sprinkle salt and herbs on top. Brush it with a bit of olive oil and let it cool until you can handle it with your hands. Instructions. If, for some reason, you dont immediately devour this and weirdly have leftovers, you can try to store it and keep it fresh. Going to try your recipe. I didn't use the whole 1 cup of crushed tomato because I was worried the weight would interfere with the final rise of the bread. Add 5 cups (625 g) all-purpose flour and 5 tsp. Our destination was Liguria Bakery in North Beach. I enjoy sharing authentic Mexican recipes made with ingredients easy to find abroad. Mix both of the flours with salt. Olive oildrenched sheets of it, in 10 flavors (11 on Saturdays). Thanks for sharing. The bread they used to make the subs was like no other I have had. LIGURIA BAKERY FOCACCIA RECIPE RECIPES All You Need is Food Ingredients for two pans of focaccia 2 lb. makes 1 17x 12 inch bread. It's always glistening with good olive oil, and you'll often find it topped with rosemary and sometimes garlic. Transfer the focaccia to the middle rack and bake for another 8-10 minutes. Thanks! Maybe organize your closet. And yes, come join us when we travel in Liguria for lots more culinary delights! ","position":10,"name":"With 15 minutes left in that final rise,","url":"https:\/\/findingtimeforcooking.com\/bread-recipes\/samin-nosrats-ligurian-focaccia\/#mv_create_84_10"},{"@type":"HowToStep","text":"Sprinkle the dough with flaky salt and bake for 25 to 30 minutes directly on top of the stone or inverted baking sheet, until the bottom crust is crisp and golden brown when checked with a metal spatula. 1/2 teaspoon of active dry yeast Rising Option 2: Place dough in a lightly greased bowl and cover the top of the bowl with plastic wrap and a damp towel for 2 hours or until doubled in size. Let sit for a few minutes until yeast is completely dissolved. In a medium bowl combine the tomatoes, garlic, and salt and pepper to taste. Coat a big bowl with the tablespoon olive oil, drop in the dough, and turn it to oil it all over. Leave out at room temperature (covered with the plastic wrap) to ferment for 12 to 14 hours, until at least doubled in volume. My husband doesn't care for green onions, so I used carmelized onions and it was fantastic. Whisk together cup of flour and 1 teaspoons of active dry yeast. I only have about 18 grams on hand. Once it's risen, get an 18-by-13 inch rimmed baking sheet and spread 2 to 3 tablespoons of olive oil onto it. My husband is 3 generation San Franciscan and grew up eating Ligurias famous tomato focaccia. Set the focaccia aside to rise for 45 minutes until the dough is light and bubbly. It will be rough and shaggy but that's totally fine. No-Knead Tomato Focaccia Recipe - Martha Stewart Onion Tomato Focaccia - Lidia Focaccia Genovese {Step by Step} | Marcellina in Cucina I maniacally quizzed my family members about what they remembered of the crumb. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Press the risen dough into the sheet pan, then cover and leave it to rise in a warm place for 30 minutes. While I don't know the dough or sauce recipe I do remember Papa would slather his sauce on with a mop and sprinkle with green onions after removing the baking sheets from the brick oven. Therefore I have nothing to compare it with. I made this recipe and it was certainly the closest Ive ever been able to get to the focaccia we were served at the counters in Santa Margherita. How much is supposed to go in the dough? I made this last night. Use a spatula or your hand to gently release the dough from the sides of the bowl and fold it onto itself gently, then pour it onto pan. Will need to try it like this. After the resting time, you will notice that the focaccia has expanded covering almost all tray. Prep time 1 hour 30 minutes Cook time 20 minutes Makes 1 9x13-inch sheet Jump to Recipe Author Notes This focaccia is inspired by the "pizza" focaccia I worship from Liguria Bakery. Sprinkle 1/2 cup of green onions and a large pinch of salt across the top. My wife was on standby to order Dominos just in case I messed up but this recipe and the instructions were fool-proof. Italian Its topped with tomato sauce and chopped green onions. And it can be made at home even if you havent made any focaccia bread before. If it still looks wet, just leave it for another couple of minutes. Because I learned that this recipe is so simple that if youre only half paying attention you can still end up in the same place. No Knead Focaccia Bread Art - Food Dolls Add one teaspoon of salt and two tablespoons full of olive oil. I want to send some focaccia to a friend (and myself) and I would really appreciate any advice my fellow San Franciscans can offer me on Dec 24, 2019 - This focaccia pizza with tomato sauce recipe is inspired by the one I worship from Liguria Bakery. Seriously, anyone can make this focaccia and yield amazing results. The tomato and the raisin are daily favorites. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume. Preheat your oven to 220 C, 430 F. Using olied hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or one lined with baking paper). Commentdocument.getElementById("comment").setAttribute( "id", "a2bc07b24b42cc1d479fdb9c0db84203" );document.getElementById("f2088b0169").setAttribute( "id", "comment" ); Italian Connection Tours of Italy Email: info@italian-connection.com. I first entered Liguria Bakery on a Saturday morning in August 2002. Serve warm or at room temperature. Ligurian Focaccia SALT FAT ACID HEAT ","position":9,"name":"Set the focaccia aside to rise for 45","url":"https:\/\/findingtimeforcooking.com\/bread-recipes\/samin-nosrats-ligurian-focaccia\/#mv_create_84_9"},{"@type":"HowToStep","text":"With 15 minutes left in that final rise, adjust your main oven rack to center position, and a second rack to the upper position. to play around. In step one, when you whisk together the flour, salt, and instant yeast, add your ingredients chopped olives, sun-dried tomatoes, roasted garlic to the flour and toss to coat; then add the water. Pinterest Gonna have to give this a try next batch!, Ella Quittner is a contributing writer and the. I have some from Argentina that I used this time. Step 1 Combine the water and yeast in the bowl of a stand mixer fitted with a dough hook and let it sit for a few minutes until foamy. In the Middle Ages it was eaten in church during marriages and also in funerals, much to the clergy dismay that later forbidden its consumption in church. Its simpler. In this recipe from Ella Quittner, however, it is not. Try to be gentle doing this as you dont want tear off the dough. Many people consider Ligurian focaccia (focaccia liguria, or sometimes focaccia genovese which is where the dimples are used) to be the most traditional Italian focaccia type, though there are other regional types. Add both flours and 1 teaspoon salt. Some family member somehow had found out about this place, a few blocks down from an apartment that felt so new and disorienting to me. Finally, crumble the dried oregano between your palms, scattering the herb all over the top. The one that's topped with tomato sauce and chopped green onions, and despite its name, lacks cheese of any kind. Let the mixture sit for about 10 minutes, until the yeast is foamy. My only suggestions would be to omit the saltadd a bit of semolina flour to the bread flour. 1/4 cup of extra-virgin olive oil, plus more for the pan and finishing 14 hours 15 minutes Focaccia Genovese Recipe - Great Italian Chefs Spread 1/2 cup of the tomato sauce over the dough. We love U Giancu! Hi.. Im making this recipe today lets see how it turns out. Its a family-run operation occupying a postage stampsized storefront in North Beach, from which you can just barely get a glimpse of the kitchen, where the proprietors begin baking at the crack of dawn, and close down once the last sheet of bread's been sold. It's near-impossible to pick a favorite type. It's quite easy despite the detailed instructions, crunchy, salty, and amazing! Putting the sauce on after baking is brilliant. This was SOOOO delicious. Mixed in dough B. used on topping How much water is mixed with oil and how much oil. Inspired by Liguria Bakery in San Francisco. I am making this again and again! Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward. Bake for about 20-25 minutes, or until richly golden on top - check it . Flaky salt, for finishing (I used Maldon) Your email address will not be published. Neapolitan Pizza Dough Recipe. Then came home and ate it with a large, steaming cup of cappuccino. Authentic Italian Focaccia - Silvia Colloca However, wherever there was a glob of tomato, it was superior, next time I will use the whole cup. Serve warm or at room temperature. Thanks for clarifying! {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Trying Out Samin Nosrat's Ligurian Focaccia","datePublished":"2021-01-14","recipeYield":1,"description":"I first saw Samin Nosrat make this delicious Ligurian focaccia on her show Salt, Fat, Acid, Heat, and it was stunning to watchI knew I had to try! The best. Diamond Crystal kosher salt, or 1 tablespoon fine sea salt, extra-virgin olive oil, plus more for the pan and finishing. Focaccias are also . The secret to getting the crust to be similar to Liguria's is to make a brine of water and oil and pour it on top of the dough before baking. Meanwhile, preheat the oven to 425F. I do it overnight. Two questions. Your email address will not be published. You say in step 3 to add in the oil, salt, and yeast mixture, but the only oil listed in the recipe is the 1/3 cup for the topping. With a preheated oven at 250C / 482F. The spray keeps the bread from sticking, while the olive oil gives the 8 Amazing Types of Italian Cookies You Need To Know, 6 Different Types of Cream Cheese Pie and How to Cook Them, Gorgeous Philly Cheesesteak Recipe in 2021, Everything about Smoked Pulled Pork in 2021, HOW TO FRY SHRIMP WITH BREAD CRUMBS RECIPES, EASY CHOC CHIP COOKIES WITHOUT BROWN SUGAR RECIPES, BEET JUICE RECIPES THAT TASTE GOOD RECIPES, WHERE TO BUY AN UGLY SWEATER CHRISTMAS RECIPES, CABBAGE AND HAMBURGER CASSEROLE RECIPE RECIPES, EASY LEMONADE RECIPE WITH LEMON JUICE RECIPES, FESTAL PUMPKIN PIE FILLING WHERE TO BUY RECIPES, 500 gr (3 ? Hi Albert! salt 2 glasses of water 10 Tbsp. Oct 5, 2018 55 Dislike Food52 640K subscribers Inspired by the "pizza" focaccia from Liguria Bakery, this focaccia has a layer of jammy tomato sauce, chopped green onions and a crisp. I was lucky enough to grow up in the neighborhood and back in the days you would be able to get the focaccia cut up and placed in a small paper bag on the way to school. How much oil is used for mixing into the dough? ","position":4,"name":"Once it's risen, get an 18-by-13 inch rimmed","url":"https:\/\/findingtimeforcooking.com\/bread-recipes\/samin-nosrats-ligurian-focaccia\/#mv_create_84_4"},{"@type":"HowToStep","text":"Use a spatula or your hand to gently release the dough from the sides of the bowl and fold it onto itself gently, then pour it onto pan. Roll out the dough with a rolling pin and place it in the baking tin. 1. In the last few years now that Soracco, 52, is more involved in the bakery . Stir in salt while kneading. No one is really working, youre not getting bombarded with emails, and you can just kind ofcoast. Pour over flour and knead at medium speed for 3 minutes. However, STEP 3 says, Add the salt, oil, and yeast mixture, and mix lightly.. extra-virgin olive oil oz. Bake for 35-40 minutes, until golden brown and crisp. Delicious! Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a cooling rack. Cook Time: Not only is it helpful, its very entertaining. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook). Bake for 25 to 30 minutes directly on top of stone or inverted baking sheet until bottom crust is crisp and golden brown when checked with a metal spatula. Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (dont worry if the olive pools in pockets, it will absorb as it sits). Be sure to sprinkle in another 1/3 cup or so of flour gradually as you mix to get the same texture as you would by hand-kneading on a floured surface.). Liguria, in northwest Italy, is famous for traditional food like pesto, but lacks tomatoes. Read on for five of Ligurias most popular focaccias, and try to eat at least one of each whilst youre there. Omg good! Ligurian Focaccia Recipe: How to Make Ligurian Focaccia 35 minutes Liguria, the pesto-heavy region of Italy where tomato is off the menu - CNN The topping of marinated onions and cherry tomatoes is simple and delicious. I have tried to recreate it a few times without success but I'm excited to try this recipe and this very different one that coincidentally was just on Milk Street Radio. 1/3 cup lukewarm water Cover the bowl with plastic wrap and let it sit at room temperature for 60 to 90 minutes, until it roughly doubles in size. Welcome to my little corner of the internet! With the mixer still running, drizzle in 1/2 cup olive oil pouring against the inside of the bowl to prevent splashing. Rosemary Focaccia Bread Our Plant-Based World Focaccia Recipe. Learn how your comment data is processed. Place the yeast in a small bowl and cover with warmed water. Best Ever Focaccia Pizza | Recipe | Focaccia pizza, Recipes - Pinterest Thick and chewy homemade focaccia crust topped with easy tomato sauce and mozzarella. Yes, 25 grams of FRESH yeast is correct. With the processor running continuously, blend the flour and salt briefly then pour in all the liquid through the feed tube and process for about 30 seconds. Line a sheet pan with tinfoil, lightly mist with nonstick cooking spray. 500 grams (17 1/2 ounces, about 3 1/4 cups) all-purpose or bread flour 15 grams (.5 ounces, about 1 tablespoon) kosher salt 4 grams (.15 ounces, about 1 teaspoon) instant yeast 325 grams (11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon) water 1/4 cup extra-virgin olive oil, divided 4 ounces pitted green olives, sliced Stir with a rubber spatula until it's just incorporated, then scrape the sides of the bowl clean. Mine is harder. Joanne Chang's Rosemary and Olive Oil Focaccia from Flour Bakery In Step 3, you say Add the salt, oil, and yeast mixture, and mix lightly. The only OIL listed in the ingredient list is the 1/3 cup that is mixed with water and poured over the top prior to baking. The shop opened in 1911 as a corner bakery before evolving to offer only focaccia, as a means to outpace a commercial bakery boom. How To Make Focaccia Like any other bread, focaccia is simply with water, flour, yeast, and oil. I have tried baking my own focaccia that always ended up too crispy with just the olive oil. The recipe comes from the region Liguria in the north-western Italy. Then you can lightly toast or reheat any leftover focaccia before serving. Coat your hands with oil and dimple the dough by pressing the pads of your fingers down, little spreading them out when they hit the bottom. Cover with plastic wrap and leave out at room temperature to ferment for 12 to 14 hours, until at least doubled in volume. If the weather is too cold you can place the bowl it inside the oven (turned off) with the light on to make a warmer environment. Add cup of lukewarm water (105 F-110 F) and manually whisk together for about 30 seconds. I think they were Russian. Form a ball, cover the bowl with a clean damp kitchen towel and leave to proof in a warm place until it has tripled in volume. 3. Not only are onions cheap, they also suppress hunger for that reason it became popular with longshoremen and fishermen, who took focaccia con le cipolle with them to sea. Bake the focaccia for 20 minutes or until golden brown. Thank you, Ps wish I could add a photo. Additional Time: thanks for the recipe, it didnt disappointed us! Italian Pizza . After all, you might want to follow it up with some trofie al pesto on a beachside terrace. You may not have seen this practice, but that doesnt mean it doesnt exist! Dry active yeast - to make this using dry/active yeast, change recipe steps as follows: Mix warm water, sugar and yeast in a small bowl. Come on!!! Seal the bowl with plastic wrap and let it rise in a warm place until doubled, about an hour. If its very sticky and hasnt come off the sides at all, incorporate more flour, a tablespoon or 2 at a time, to stiffen the dough and bring it together. Ingredients It has to be at room temperature. The heavy-handed scallion application infuses it with an indispensable savoriness that's at once gentle and intense. I used to have them cut it up into strips I could eat while walking around the area. The recipe says to add the oil with the yeast/milk mixture. Stretch the dough by hand, pulling it into the corners and edges of the pan. Allow it to preheat with the oven until it's very hot, before proceeding with baking. Pin for later! 10 minutes There is an Italian restaurant my husband LOVES in NJ that serves "pizza bread" as my husband calls it before the meal. Make deep dents in the dough with your fingers, being careful not to make holes in the dough. Preheat the oven: Set the oven to 500F and top the focaccia with any optional pre-bake toppings (see below) Bake the focaccia: Place the pan in the oven and lower the temperature to 45oF and bake for 10 minutes. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Pour the brine over the dough to fill dimples. Place 150 gr (1 cup) of flour, yeast, malt and 85 ml of water in a medium bowl. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Let sit for 10 minutes until foamy. Focaccia Recipe | King Arthur Baking Allow to preheat with the oven until very hot, before proceeding with baking. Eating focaccia in Liguria, Italy - its home - was a culinary education Oat Brown Sugar Strawberry Shortcakeand Happy Birthday Merica! Use the right olive oil. Drizzle with more olive oil and sprinkle with the dried oregano and a generous amount of flaky sea salt. I do it overnight. Let it cool on a cooling rack to keep it crispy. This version is my attempt to pay homage. You need to have a double-sized dough after two hours. It will be rough and shaggy but that's totally fine.Cover with plastic wrap and leave out at room temperature to ferment for 12 to 14 hours, until at least doubled in volume. Wow just on looking for focaccia recipe and saw you mentioned u giancu i was living in San masimmo right across from u giancu, just behind via mazzini in rapallo are the best focaccia shops, the best farinata go to bansing on via mazzini. l. Lynndsey Rigberg. / The reason? 1 1/2 teaspoons of Diamond Crystal kosher salt (or 3/4 teaspoon of regular sea salt) Add the biga, warm water with yeast, 30 mls of olive oil, and 210 mls of cold water. If necessary, pull it a little towards the corners so there wont be any part of the tray uncovered. 11 Related Question Answers About Heirloom Tomato Focaccia. A love of other vegetables, and a mistrust of "new" ingredients that goes back centuries. Who could blame us? Liguria Bakery Unclaimed Review Save Share 162 reviews #9 of 94 Bakeries in San Francisco $ Bakeries 1700 Stockton St, San Francisco, CA 94133-2915 +1 415-421-3786 Website Closes in 21 min: See all hours See all (34) RATINGS Food Service Value Atmosphere Details FEATURES Takeout, Wheelchair Accessible View all details Location and contact Should i have used something different? . Try this quick rosemary & caramelized onion focaccia. Take out the focaccia from the oven and let it rest for 5 minutes right in the tray. So satisfying to cut into, crispy on the outside and soft on the inside. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. How to Make Focaccia Recipe Instructions: Combine the water, yeast, and sugar to form the yeast mixture. The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched. I've only known about your take on this bread for, like, 16 days, but I've thought about it maybe as many times. Cover the dough with a cloth and leave it to rise in a warm place until it has doubled in bulk.

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