Level: Intermediate
Focaccia
OIL USES: Others
INGREDIENTS
SERVINGS: 4
- For the dough
- 1 lbs flour
- 1 oz brewer’s yeast
- 1 cup lukewarm water
- 1 tsp salt
- 1 tsp sugar
- 3 tbsp GOYA® Garlic infused Extra Virgin Olive Oil
- 1 tsp coarse salt
- Toppings:
- Rosemay
- Cherry tomatoes
PREPARATION
1
Dissolve the yeast and sugar in the water. Mix the flour and salt in another bowl.
2
Add the yeast and water mix to the bowl, stir together and then knead. Keep kneading until you have a uniform dough. Remember the dough will be softer than pizza dough and a bit sticky at the start, but as you knead it will become smooth and uniform.
3
Leave to rise in a warm place for approximately 1 hour or until it has doubled in size.
4
Cover your hands in oil to stretch the dough out onto an oiled oven tray.
5
Use your fingers to pierce little holes in the top of the dough.
6
Sprinkle some coarse salt over the top, your favorite aromatic herbs - we just added some rosemary to follow the traditional recipe and some sliced cherry tomatoes.
7
Bake at 485ºF (250°C) for 10 minutes. Mix two or three spoons of GOYA® Garlic infused Extra Virgin Olive Oil and brush over the top of the bread with a silicone brush. Bake for another 5 minutes or until golden and crispy.