About the Recipe
Infused with olive oil, fresh basil, and rich sundried tomatoes, every bite is perfectly savory with a soft interior and crispy edges. Whether served as a side, sandwich base, or snack on its own, this focaccia is a definitely a crowd-pleaser.
Ingredients
415 g warm water (1¾ cups)
8 g white sugar (2 tsp)
7 g active dry yeast (1 packet or 2¼ tsp)
500 g all-purpose flour (4 cups)
10 g salt (2 tsp)
80 g extra-virgin olive oil (6 tbsp)
Flaky sea salt, optional, for sprinkling
Fresh basil
Seasoned sundried tomatoes
Preparation
In a bowl, stir together the warm water and sugar with a bread whisk. Sprinkle the yeast on top and stir again. Cover with a cloth and let sit until foamy.
Add the flour and salt to the bowl. Kneed with the bread whisk until the dough is elastic, sticky, and begins to pull from the sides of the bowl.
Pour a healthy amount of olive oil into a clean bowl. Use a bread scrapper to drop the dough into the bowl and use your fingers to gently coat the dough with any excess oil in the bowl. Cover with plastic wrap and let rise until doubled in size.
Cover a baking dish with olive oil and rub your hands with a bit of oil. Transfer the dough to the prepared baking dish and coat it in the oil once again. Press it toward the edges of the pan and create deep dimples with your fingers in the dough.
Add your toppings and create dimples once more. Let the dough rest for 30-45 minutes. (Preheat the oven to 425°F about 25 minutes into the rise.)
Sprinkle with flaky sea salt if desired and bake for 20 to 30 minutes (not 45 minutes like me lol), or until the top is golden brown.