Foccacia is a yummy, almost moist bread with a “springy” texture when done right. I swear I followed a standard recipe, but mine turned into something closer to a normal bread.
I’m guessing I kneaded it too much but the result was very tasty so I’ve left the longer kneading time below (usually it’s 1 minute).
- 1 (.25 ounce) package active dry yeast
- 3 tablespoons honey
- 1/3 cup warm water
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon artisan salt
- 1-2 teaspoons dried rosemary
- Combine water, yeast and honey in a mixing bowl, stir slightly and leave till yeast dissolves (5 minutes).
- Add flour, salt and 2 tablespoons of olive oil to the yeast and stir until it begins to take shape.
- Knead the dough for 5 minutes, lightly oil the bowl and turn the dough to coat it.
- Leave to rise in a warm place until doubled, 30 to 60 minutes.
- Preheat oven to 500 degrees F.
- Knead the dough briefly then cut in half and form square shapes.
- Sprinkle with artisan salt and dried rosemary.
- Bake until golden, usually 10-15 minutes.
Best eaten hot from the oven. Slather with fresh butter or dip in olive oil and vinegar.