Nothing compares with homemade bread and I like to try all kind of bread recipes, so today I got Easy Focaccia Bread, a flat bread of Italian origin very tasty and crispy. Focaccia is classically topped with olive oil, rosemary, and a sprinkling of coarse salt, but it can be also topped with cheese, herbs, garlic, onion, tomatoes, meat or vegetables.
Focaccia bread is very tasty and can accompany a salad or main course, but I, to be true, I like to eat this thin crispy focaccia that I present today, as it is, because is so tasty and you can serve it as a snack in a comfy armchair watching TV.
Now let’s see a crispy version of this Easy Focaccia Bread, but I promise to come back with a fluffy recipe too. For today you will need again your kitchen scale.
- Prep Time : 3h 45 min
- Cook Time : 10-12 minutes
One hour before baking focaccia, preheat the oven with a baking stone inside and a steam tray at 500 degrees F (260 degrees C). Baking this Easy Focaccia Bread on hot stone makes it very crispy.
Mix flour and water with a silicone spatula or with a mixer until smooth, then cover the bowl with plastic wrap and leave at least 15 minutes to hydrate the flour (a process called autolyse).
You will notice that dough kneading is so much easier. Add salt and yeast and knead for another 5 minutes, then start to add olive oil and continue to knead for about 5 minutes. If you knead by hand double the time.
Lightly grease a bowl with olive oil and put the dough in, then cover with plastic wrap and let it ferment for 30 minutes, then open the foil and fold the dough. Do this process 3 times in a row, every 30 minutes, then let the dough to ferment for another 1 hour.
Sprinkle flour on work surface, pour the dough, divide it into 6 equal pieces and let it rest at least 5 minutes, covered with foil.
Take one piece of dough, press it lightly with the palm to degas the dough, and carefully form a circle with a diameter of about 11 in (28 cm), then transfer it to a baking sheet and leave to rise for at least 15 minutes covered with plastic wrap, then brush with olive oil, sprinkle with salt, rosemary and cheese and place it on the hot stone.
To get steam put 1 cup of ice cubes in the hot tray.
Bake each focaccia for about 10-12 minutes.