A foolproof recipe for the BEST focaccia!

I love focaccia! It’s impossible to resist this Italian bread with its soft texture inside and crispy outside… It’s like a dream! I also think it’s a great option when you want a change from the classic baguette. I used to get my focaccias from bakeries, but recently I’ve been taking the time to make them myself. I find that the result is even better, and what’s more, I can choose my toppings!

To encourage you to take the plunge, I thought I’d show you how it’s done. I’m inspired by the steps suggested by Alexandra’s Kitchen, which produce delicious results every time. I chose to personalize her version by opting for a cherry tomato garnish. It’s so simple and so pretty! Here are the steps to follow:

INGREDIENTS

• 4 cups (560 g) flour

• 2 teaspoon (10 ml) salt

• 2 teaspoon (10 ml) instant yeast

• 2 cups (500 ml) water

• 1 tablespoon (15 ml) + 2 tbsp. tablespoons (30 ml) + 2 tbsp. tablespoons (30 ml) olive oil

• About 3/4 cup (112 g) halved cherry tomatoes

• Approx. 1 tsp. (5 ml) coarse salt

PREPARATION: Step by step!

1. In a large bowl, whisk together flour, salt and instant yeast.

2. Add water. Mix with remaining ingredients using a spatula.

3. Add 1 tbsp. tablespoon (15 ml) of olive oil and use your hands to coat the dough thoroughly.

4. Cover bowl with cloth or plastic wrap. Place immediately in the fridge and leave to rise for at least 12 hours (maximum 2 days). Personally, I like to let it rest overnight!

5. Remove the bowl from the refrigerator and remove the cloth or plastic wrap.

6. Using forks, “deflate” dough.

7. Pour 2 tbsp (30 ml) olive oil into the bottom of a 9“ x 13” rectangular baking pan.

8. Transfer the dough to the mold and let rest for 2 to 4 hours.