This easy homemade focaccia recipe is the best! Just mix, rest, stretch and chill overnight to let all that amazing flavor develop. Take it out of the fridge and bake it fresh with rosemary and flakey salt. This focaccia recipe is ultra-soft and chewy and my favorite bread to make as an appetizer or side dish for dinner.
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RECIPE ►
16 ounces (453.59 g) warm water (110ºF) divided into two bowls
1 Tablespoon granulated sugar
7 grams instant yeast or active
2 ounces (57 g) olive oil
1 Tablespoon flakey salt
24 ounces (680 g) bread flour (or all-purpose flour)
4 ounces (113 g) olive oil (for the pan and for drizzling on top of the focaccia after rising)
2 Tablespoons fresh rosemary (chopped)
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