Focaccia has been around since Roman times. It’s a delicious Italian flatbread – the springy interior is surrounded by a thin crunchy crust. The top is sometimes sprinkled with olives or herbs, but some people like to load their focaccia with lots of other things like sun-dried tomatoes, anchovies, goat’s cheese. So it’s almost like a pizza with a very thick base. Focaccia gets its springiness from the large amount of water in the dough. This makes it quite difficult to work with and I highly recommend using a stand mixer.
The written recipe for focaccia is here:
CHAPTERS
00:00 Intro
00:49 Ingredients
2:03 Mix the dough
3:51 Prep for first rise
4:30 A slight disaster
5:00 A proper knead
5:45 Prove again
6:00 Getting ready to bake the focaccia
7:57 Bake!
8:32 Taste test time
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