Focaccia

Name: Focaccia
Yield: Yield: 1 sheet, 16 × 24 inches (40 × 60 cm)
Cuisine: Italy
Ingredients: ¾ cup (180 ml) olive oil; 3 ounces (85 g) granulated sugar; ¾ cup (180 ml) warm water (105° to 115°F/40° to 46°C); 8 ounces (225 g) high-gluten flour; 2 cups (480 ml) warm water (105° to 115°F/40° to 46°C); 1 tablespoon (15 g) granulated sugar; 1 teaspoon (5 g) kosher salt; Herbed Garlic Oil; ¼ cup (60 ml) olive oil; 14 ounces (400 g) bread flour; 1½ ounces (40 g) fresh compressed yeast; 2 tablespoons (30 g) salt; 1 pound (455 g) high-gluten flour

Preparation info

Yield:
1
sheet, 16 × 24 inches

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This Italian flatbread is a close cousin of the better-known pizza and has long been found all over the Italian Riviera; it is said to have originated in Genoa. Focaccia has become a popular bakery offering in both Europe and the United States, though sometimes in rather disguised variations. The original version started as a simple, unpretentious bread, traditionally flavored using the herbs and olive oil indigenous to the region where it was made. It was often topped with olives, sweet on

Ingredients

Method

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Part of

Flatbreads, Crackers, and Rolls

Flatbreads

Aisha Ahmed

3 years ago from Qatar

Followed the recipe through and it came out perfectly,soft and delicious. Previously we've made focaccia without the sponge,can honestly say; the sponge makes a huge difference with final results. Finally this my go to recipe 💯✅. Thank you Bo Friberg.

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