Focaccia with Oregano and Olive Oil 


This focaccia recipe is a simple and delicious classic that makes a perfect addition to your antipasto, a lovely side to salads,  perfect to pair with your pasta dishes, a savory base for focaccia pizza and can be used as sandwich bread. 




1 cup warm water 

1 tablespoon of quick-rise instant yeast

1 teaspoon of white granulated sugar

2 cups Tipo '00' Flour

1 teaspoon of salt

3 tablespoons of extra virgin olive oil

3/4  cup of bread flour plus more for kneading if required

1 tsp dried oregano

Freshly cracked sea salt and black pepper to taste

1 1/2 tablespoons of extra virgin olive oil to drizzle and brush on top



In a small bowl gently whisk the yeast and sugar into the warm water.  Ensure that the temperature of your water is not too hot. 

Let this mix sit quietly for approximately 5 minutes.  While your yeast mix sits in your stand mixer add all 2 cups of your of Tipo "00" flour and salt to your mixer bowl. *If you do not have a mixer you can do this by hand and add all your ingredients in a medium size mixing bowl.   

At this point your yeast should start to show a frothy texture at the top and it is now ready to use.  

Add your yeast and water mix directly into your stand mixer bowl with the Tipo 00 flour and add your oil.  

Turn on your mixer to the lowest setting to begin working this into a dough.

Once it is at the point where it is mixed and very sticky gradually add the bread flour.  

If you find the dough still quite sticky add a little more flour until you see it come together and firms up a bit. 

At this point remove the focaccia dough from the mixer bowl onto a lightly floured surface and knead by hand for another minute or so until it forms a softer ball. 

In a separate bowl that is deep enough to allow the dough to rise lightly coat the bottom of the bowl with some oil and place the dough in the bowl.  

Cover loosely with plastic wrap and a kitchen towel and set aside for 1-1/2 hours or until it has doubled in size. 

Once the dough has doubled in size it is now ready to be placed into a greased 14-inch-long x 10-inch-wide x 2-inch-deep baking pan. 

Gently stretch out your dough to fit into all of the corners of the pan.  Do not roll the dough out. 

Once again cover loosely with plastic wrap and a kitchen towel and let rise for another few hours or until it has puffed up again. 

Once your dough has rested and risen once again preheat your oven to 375 degrees Fahrenheit.  

Uncover your dough and remove plastic wrap.  Gently drizzle the extra virgin olive oil approximately 1 ½ tablespoons on top of the dough and gently spread with a pastry brush. 

Evenly distribute the dried oregano and add fresh cracked black pepper and sea salt to your taste.   

Place in your preheated oven on the middle rack and bake for approximately 18 to 20 until slightly golden on the bottom.  

Remove from the oven and allow to rest for a few minutes before slicing.   

This focaccia makes a delicious grilled focaccia sandwich for lunch should you have any leftovers so be sure to keep your focaccia wrapped to prevents the focaccia from drying out.  Enjoy!!

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