Tuscan Focaccia

Servings

4

Prep Time

15 minutes

Cook Time

18 minutes

Golden and crisp at the edges, soft and airy inside, this herb-flecked focaccia is perfect for tearing, dipping and sharing.

Ingredients

  • 1 tbsp Tuscan Affair
  • 3 1/2 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/3 cups warm water (about 105�F/40�C)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1 pinch sugar
  • 1 Tsp salt
  • Optional Topping
  • Minced garlic or garlic-infused olive oil
  • Cherry tomatoes
  • Olives
  • Grated Parmesan or crumbled feta cheese

Directions

  1. Combine warm water with active dry yeast and a pinch of sugar in a small bowl. Let sit for 5-10 minutes until bubbly and frothy, indicating the yeast is active and ready.

  2. In a large bowl, stir together flour and sea salt. Pour in the activated yeast mixture along with 1/4 cup olive oil. Gently combine until a wet, sticky dough forms.

  3. Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm area. Let the dough rise until nearly doubled in size, about 1 hour.

  4. Transfer the risen dough to an oiled baking sheet. Gently stretch and press it into a rectangular shape about 1 inch thick. Use your fingertips to create dimples all over the dough�s surface to trap oil and toppings.

  5. Drizzle a generous amount of olive oil over the dough�s surface and sprinkle with Tuscan Affair. Add any optional herbs, garlic, cherry tomatoes, olives, or other toppings.

  6. Let the dough rest for 20 minutes while preheating the oven to 450�F (230�C). Bake for 15�20 minutes until golden brown and crispy around the edges.