As I promised in a previous post, here I am with a Soft Focaccia Bread recipe. As you have noticed, I love bread and all kind of pastry recipes, so this recipe was not too long awaited.
Both focaccia bread are very good, I like the soft one because you can eat it also the next day, the other must be consumed when warm, otherwise it hardens too much. This recipe is easy to prepare and does not require so much preparation like crispy focaccia, but both have their charm so, they worth trying. Again you will need a precise kitchen scale.
- Prep Time : 2h 45 min
- Cook Time : 30 minutes
- Bread flour - 4 1/3 cups (650 g)
- Salt - 1 teaspoon
- Fresh yeast - 0.3 oz (8 g)
- Water - 29.1 oz (825 g)
- Olive oil plus extra for greasing the pan and for topping - 2.65 oz (75 g)
- Cheese, rosemary, tomato slices, coarse salt for topping
Combine the bread flour with the salt, fresh yeast and water in a bowl and mix the dough until is smooth and shiny. Then add olive oil spoon by spoon and mix to incorporate. If you have a mixer that can do the job for you, do not hesitate to use.
Line a large pan 16x17in (40x42 cm) with parchment paper and lightly grease both sides of the paper with olive oil. Place the dough in center of the prepared pan, cover with plastic film and let it ferment for 2 hours.
After 2 hours, uncover the dough and distribute it throughout the pan, pressing gently with your fingers toward the corners of the pan. It is desirable to form little holes so as focaccia will look more rustic.Top with tomato slices, rosemary, coarse salt and olive oil, cover again with plastic film and let it rest for 20 minutes.
Meanwhile preheat your oven to 430 degrees F (220 degrees C).
Bake for about 30 minutes, or until a beautiful golden brown crust forms.
I doubled the recipe quantities and made 2 trays of focaccia one with tomatoes the second one with grated cheese. In the photos you will see both. Either way is delicious.