morsels45

morsels45 said

Focaccia

Dimpled, oily, salty. Half of it goes before it reaches the table.

Focaccia
Photo: Fred Benenson, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make focaccia

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Dimpled and oily

180 minutes · serves 8 · Easy

What you need

  • 500g strong flour
  • 400ml water
  • 7g yeast
  • 10g salt
  • 100ml olive oil
  • Flaky salt
  • Rosemary

What you do

  1. 1Mix flour, water, yeast and salt to a very wet dough — wetter than feels manageable. No kneading; just fold it over in the bowl four times, every 30 minutes.
  2. 2Rise until doubled, 2 hours, or overnight in the fridge for a better flavour.
  3. 3Pour 50ml of the oil into the tin, tip the dough in, and stretch it gently to the corners. Rest 45 minutes.
  4. 4Oiled fingers straight down through the dough to the tin, all over. Those dimples hold the oil and the oil is the point.
  5. 5Rest of the oil, flaky salt and rosemary over. 220C for 22 minutes until deep gold underneath.

With tomatoes and olives

180 minutes · serves 8 · Easy

What you need

  • Dough as above
  • Cherry tomatoes
  • Olives
  • Olive oil
  • Oregano

What you do

  1. 1Same dough and same dimpling.
  2. 2Press halved tomatoes and olives into the dimples before the final rest.
  3. 3Oil and oregano over, 220C for 25 minutes.