Servings: 4 focaccias Time: 180 min (active 20 min) Difficulty: easy
Especially in summer we love to have an easy going dinner with some focaccia, hummus and a salad, thats it. Focaccia is made with yeast, and many people are scared of yeast. Not because it’s dangerous, no, but because it’s kind of a lottery if the dough will raise or not. But don’t be scared. If you keep in mind a few tricks you’ll love the outcome of this yeast recipe.
Tips for using yeast
- Yeast likes it warm, not hot, just nice and warm (around 32° Celsius/90° Fahrenheit).
- Yeast has a sweet tooth, so offer some sugar, sirup or anything sweet.
- What yeast doesn’t like is fat. So add the oil later, after the dough has risen.
- Use a small mixing bowl with the dream team of yeast, sugar and lukewarm water.
- Don’t rush, give the yeast the time it needs to do its work.
If you follow these simple tips the yeast will be an easy companion, you’ll see. And just think about the mouthwatering smell of the freshly baked bread in your entire house. So easy and so good, we hope you’ll love it as much as we do. Try it!
- 3/4 cube (25g) fresh yeast or 2 packages of dry yeast (each 7g)
- 15g (1 piled tbsp.) sugar
- 300g (2 cups) lukewarm water
- 250g (2 cups) flour
- 250g (2 cups) semolina
- 15g (1 piled tbsp.) salt
- 1 tbsp. extra virgin olive oil
- In a small bowl, mix 100ml lukewarm water, yeast and sugar. Stir a bit and let it rest for 5 minutes until the yeast starts to bubble.
- In a large bowl, mix the flour, semolina and salt and form a little hollow. Now pour the water-yeast mixture into the hollow and start to combine the liquid and the other components with your fingers in a circular motion. Continue until all the liquid has mixed with the flour and then add the rest of the water.
- Stir and knead the dough until it is smooth (more or less for 5 minutes).
- Place the dough in a greased bowl and cover it with a damp kitchen towel for 2 hours in a warm place. The dough will double in size.
- We knead the dough once again. And don’t be squeamish 🙂
- Now it’s time to bring the dough in the right form. Form it as you like. It’s supposed to be thicker than a pizza, but not too thick, because it will slightly grow again. We make at least 4 focaccias from the dough, often more, because we prefer to have them smaller as those are perfect to bring to a BBQ or a picknick.
- Now transfer the focaccias on a baking sheet (with baking paper), cover it again with a kitchen towel and leave it in a warm place for another 15-20 minutes while pre-heating the oven to the maximum.
- Now make the characteristic focaccia wholes with our fingertips and so they are ready for the topping.
- Here EVERYTHING is possible, use the toppings of your choice. We like it with sun-dried or fresh cherry tomatoes, rosemary, olives and for the crunch sunflower seeds or pine nuts.
- Now bake the focaccia for 15 minutes on maximum temperature. After taking them out of the oven, add a bit of seasoning. We like to drizzle some olive oil, sea salt, basil and some nutritional yeast flakes on top.
- Finally, let it rest and cool down for a few minutes.