Focaccia's dimples aren't decorative—they trap olive oil pools that steam-cook the dough from inside during baking.
Focaccia
Dive into the delightful world of homemade focaccia, where golden-brown crust meets a fluffy, herb-infused interior! This recipe, inspired by the flavors of Juscenha, celebrates the magic of fresh rosemary and a drizzle of high-quality olive oil, creating a bread that’s perfect for dipping or enjoying on its own. Get ready to impress your taste buds and elevate your baking game with this easy, crowd-pleasing treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 300 ml de água morna (10.1 fl oz)
🫙Pantry Staples(4)
- 300g de farinha (2.4 cup)
- 2 colheres de azeite (30 ml)
- 1 colher de sopa de açúcar (15 ml)
- 5g de fermento (0.18 oz)
👨🍳 Instructions
- 1
Mix warm water, sugar, and yeast, and let it rest for 5 minutes.
- 2
Sift the flour into a bowl, then add the yeast mixture and mix well.
- 3
Add 2 tablespoons of olive oil and mix again.
- 4
Let the dough rest for 1 to 1.5 hours until it doubles in size.
- 5
Transfer the dough to a greased baking tray and let it rest for another 30 minutes.
- 6
Dab your fingers in olive oil and make dimples in the dough.
- 7
Top with cherry tomatoes, rosemary, and garlic as desired.
- 8
Bake in a preheated oven at 180 degrees Celsius until done.
💡 Pro Tips
- ✓Hydrate your focaccia dough to 75-80% hydration ratio (750-800g water per 1kg flour) for the characteristic open, airy crumb structure that distinguishes focaccia from denser breads.technique75-80% hydration
- ✓Perform the windowpane test after mixing - properly developed gluten should stretch thin enough to see light through without tearing, indicating sufficient gluten development for focaccia's chewy texture.technique
- ✓Create dimples when dough temperature reaches 75-78°F after final proof because cooler dough springs back too quickly while warmer dough may deflate from overproofing.timing75-78°F
- ✓Bake at 425°F (220°C) instead of 180°C to achieve proper oven spring and golden crust - the higher temperature creates steam that lifts the dough in the first 10-12 minutes.equipment425°F
- ✓Use coarse sea salt (2-3g per 100g flour) sprinkled just before baking because fine salt dissolves too quickly and doesn't provide the characteristic mineral burst that contrasts with focaccia's mild flavor.ingredient2-3g per 100g flour
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Focaccia's dimples aren't decorative—they trap olive oil pools that steam-cook the dough from inside during baking.
Focaccia
Dive into the delightful world of homemade focaccia, where golden-brown crust meets a fluffy, herb-infused interior! This recipe, inspired by the flavors of Juscenha, celebrates the magic of fresh rosemary and a drizzle of high-quality olive oil, creating a bread that’s perfect for dipping or enjoying on its own. Get ready to impress your taste buds and elevate your baking game with this easy, crowd-pleasing treat!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 300 ml de água morna (10.1 fl oz)
🫙Pantry Staples(4)
- 300g de farinha (2.4 cup)
- 2 colheres de azeite (30 ml)
- 1 colher de sopa de açúcar (15 ml)
- 5g de fermento (0.18 oz)
👨🍳 Instructions
- 1
Mix warm water, sugar, and yeast, and let it rest for 5 minutes.
- 2
Sift the flour into a bowl, then add the yeast mixture and mix well.
- 3
Add 2 tablespoons of olive oil and mix again.
- 4
Let the dough rest for 1 to 1.5 hours until it doubles in size.
- 5
Transfer the dough to a greased baking tray and let it rest for another 30 minutes.
- 6
Dab your fingers in olive oil and make dimples in the dough.
- 7
Top with cherry tomatoes, rosemary, and garlic as desired.
- 8
Bake in a preheated oven at 180 degrees Celsius until done.
💡 Pro Tips
- ✓Hydrate your focaccia dough to 75-80% hydration ratio (750-800g water per 1kg flour) for the characteristic open, airy crumb structure that distinguishes focaccia from denser breads.technique75-80% hydration
- ✓Perform the windowpane test after mixing - properly developed gluten should stretch thin enough to see light through without tearing, indicating sufficient gluten development for focaccia's chewy texture.technique
- ✓Create dimples when dough temperature reaches 75-78°F after final proof because cooler dough springs back too quickly while warmer dough may deflate from overproofing.timing75-78°F
- ✓Bake at 425°F (220°C) instead of 180°C to achieve proper oven spring and golden crust - the higher temperature creates steam that lifts the dough in the first 10-12 minutes.equipment425°F
- ✓Use coarse sea salt (2-3g per 100g flour) sprinkled just before baking because fine salt dissolves too quickly and doesn't provide the characteristic mineral burst that contrasts with focaccia's mild flavor.ingredient2-3g per 100g flour