3. Honey: Adding honey to the water mixture provides a source of food for the yeast and helps it activate faster. You can use sugar instead of honey if you prefer.
4. Salt: Salt is essential for flavor in focaccia, but too much can inhibit the yeast. The recommended amount is about 2 teaspoons for a recipe that yields one 12-inch focaccia.
5. Olive oil: Adding olive oil to the dough and on top of the bread helps create a crispy crust and adds flavor. Use a good quality olive oil for best results.
6. Rising time: The dough needs to rise for at least 1-2 hours until it doubles in size. You can let it rise in a warm, draft-free place or in the fridge overnight for a slower rise and more flavor.
7. Shaping: Focaccia dough is shaped by pressing it out with your fingers into a rectangle shape. You can also use a rolling pin if you prefer.
8. Toppings: Focaccia is traditionally topped with coarse sea salt and rosemary, but you can use any toppings you like. Just make sure not to overload the dough or it will become heavy.
9. Baking: Focaccia is baked at a high temperature (450°F/230°C) for 20-25 minutes until golden brown on top. Check on the bread frequently towards the end of the baking time to make sure it doesn’t over-bake.
10. Serving: Focaccia is best served warm and can be enjoyed as a side dish or as a base for sandwiches. Store any leftovers in an airtight container at room temperature for up to 3 days.
Enjoy