Focaccia Bread

Name: Focaccia Bread
Yield: 2-4 people
Cuisine: British
Ingredients: 250 g Flour; 300 ml Warm Water; 4 g Yeast; Pinch sea salt/ Himalayan salt; Olive oil / Pumpkin Seed Oil; 1-2 Pinches ofCourse Sea Salt / Sea Salt Flakes; Sage (optional); Rosemary (optional)

llyrahs @llyrahs

Singapore

I got inspired by this recipe from Netflix’s Salt, Fat, Acid and Heat. I have tweaked it a little and noted it down here to my best ability! Enjoy ❤️

llyrahs @llyrahs

Singapore

I got inspired by this recipe from Netflix’s Salt, Fat, Acid and Heat. I have tweaked it a little and noted it down here to my best ability! Enjoy ❤️

Saved

Ingredients

2-4 people

250 gFlour
300 mlWarm Water
4 gYeast
Pinchsea salt/ Himalayan salt
Olive oil / Pumpkin Seed Oil
1-2 PinchesofCourse Sea Salt / Sea Salt Flakes
Sage (optional)
Rosemary (optional)

Saved

Steps

1

Mix the yeast into the warm water until all the yeast has dissolved.
2

Add in your flour to the yeast water and mix until it becomes doughy. At this point, you can start to add some olive oil (about 1-2 tablespoon depending on your taste) and a pinch of salt.
3

Oil up your baking trays/ containers with olive oil (just a brush of oil on the surface is sufficient for now). Portion out your dough accordingly and cover. Let the dough rise for 1.5-2 hours in a warm place (24-27 deg)
4

You can let the dough rise again in its own container if you have time. Knead it a little and let it sit in a warm place for additional 30 mins.(I lazy so just one rising is enough for me) Now is a good time to preheat your oven while waiting for dough to rise. You can preheat 30 mins before baking to ensure optimal temperature.
5

Once your dough is ready. Pour more oil over it and press your fingers into the dough. Sprinkle your herbs (optional) and some course sea salt / sea salt flakes on top and bake at 230 degrees for 15-20 mins.
6

Here’s how the finished product would look. I prefer making them in small containers like this so I can control how much to bake. You can also keep the unbaked dough in the fridge overnight. (If you do so, please give the dough 30 mins to rest outside before baking.)