Focaccia with olive oil and coarse salt
Here's a recipe for crispy focaccia with olive oil, coarse salt, and black pepper. Soft inside and crispy outside, it's easy to make and especially delicious. It's recommended to serve it with balsamic vinegar, dips, salads, and cheeses.
Preparation time: 15 min
Inflation time: 120 min
Cooking time: 25 minutes
Total: two hours and 45 minutes
Ingredients:
For the fougasse:
600 ml of lukewarm water
2 teaspoons of dry yeast
1 tablespoon of honey
50 ml of olive oil
800 grams of white flour
1 tablespoon of salt
2 tablespoons of olive oil to grease the baking dish
For salt water:
75 ml of water
20 ml of olive oil
1 teaspoon of salt
For the coating:
1 tablespoon of coarse salt
2 tablespoons of black pepper or za'atar
Instructions:
Mix the lukewarm water, yeast, oil and honey in a bowl and let it rest for about 10 minutes.
In a separate bowl, mix the flour with a tablespoon of salt.
Pour the yeast mixture into the bowl of flour and mix with a spatula until a soft dough forms. Wrap in cling film and let rise for about an hour, or until the dough has doubled in volume.
Grease a dish with oil on parchment paper and place the dough on top.
Gently stretch the dough to the edges of the tray, cover and let it rise for another 30 minutes.
Prepare the salt water:
Mix the olive oil and salt in a glass of water and set aside.
Preheat the oven to 180 degrees.
Make indentations on the surface of the dough with your fingers and brush with salted water. Let it rise for 10-20 minutes.
You can add sundried tomatoes, black olives, and even sprigs of thyme or rosemary on top!
Sprinkle salt and pepper or za'atar over the dough and bake for 25 minutes or until the focaccia is golden brown.
Remove, cool and serve.
Enjoy your food!
In pictures:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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