LM AspirationsLM AspirationsItalian flatbread.
Focaccia is a Mediterranean flatbread that has become a staple worldwide. It is said to have origins in coastal regions of Italy. Early Focaccia were made with flour, water, and salt. Today Focaccia dough is made with flour, yeast (or baking powder), salt, water, and olive oil. After leaving to proof, the dough is gently poked with the fingertips to create small pockets on the surface. Then there are the toppings: sea salt, herbs like rosemary or basil, tomatoes, caramelized sweet onions, garlic, or cheese are all baked in the dough. This yummy, golden, pillow-like flatbread is the perfect appetizer, great as a side dish, and wonderful for sandwiches (think press or grilled sandwiches). It can be served hot from the oven or at room temperature.
Ingredients:
1 Tablespoon + 2 Teaspoons Olive Oil (plus 2 Tablespoons for baking sheet)
2 Cups All-Purpose Flour (plus 1/2 Cup for kneading)
1 Tablespoon Baking Powder
1/2 Teaspoon Fine Salt
1 Cup Water
2 Teaspoons Coarse Sea Salt
Preheat oven to 425. Oil a rimmed baking sheet. In a large bowl wisk 2 cups of flour, baking powder, and salt. Add olive oil to cup of warm water (a little warmer than room temperature if it’s a cool day). Stir in water and oil. Knead dough for 2 minutes on a lightly floured surface. Leave to rest for 20 minutes. Place dough on baking sheet. Coat dough with olive oil and sea salt. Bake for about 25 minutes, or until lightly brown. Remove from oven and let cool for about 5 minutes.
