Magic Mikey’s Foccacia Recipe (Edit recipe)

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Making foccacia isn’t as hard to make as you might think! This recipe is complete fool-proof and it tastes amazing. After trial and error, I have officially perfect one of my best recipes.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 20

Ingredients

480 grams All Purpose Flour, Or 4 cups spooned in and levelled off
1 tsp Salt
0.75 cup Extra Virgin Olive Oil, 1 tbs in dough, 4-6 tbs for pan,4-6 on top
2 tsp Active Dry Yeast
2 Tbsp Honey, or Granulated Sugar
2 - 3 Tbsp fresh Rosemary
1 tsp Salt, Season top of dough
1 cup Cherry Tomato

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In 2 cups of lukewarm water, add in your honey, mix and dissolve.
Then add in your yeast, mix and set it aside to double in size.
This could take up to 10 mins. In a large mixing bowl, add in your flour & salt.
You can use either bread or all purpose.
Both are great, but I’m enjoying all purpose more, so recommend that.
Also, AP flour is more commonly on hand vs bread flour.
Give that a good mix until salt is well distributed. Pour your yeast mixture into your flour along with 1 tbs of olive oil.
Cover and set aside in a warm area for first rise. This could take anywhere from 1-3 hours.
This all depends the temperature of your kitchen.
Once first rise is completed, remove towel & plastic, then oil your hands and scrape down the sides.
Then start building your structure using the “pick-up, fold-in” method.
Pivot your bowl 4 times.
You want to do this method twice resulting in 8 pivots total (hope that makes sense) cover & let the gluten relax for 15 mins (second rise).
Add your 4-6 tbs (or more) into your 9x13 inch pan.
Carefully add in your dough and slightly stretch into pan.
Do not force it as third rise with fill the pan. Cover again for 45 mins.
Once completed add all your toppings seasonings + 4-6 tbs of olive oil.
With clean hands, dimple your dough (play the piano) and in the oven at 425F for 18-22 mins or until golden brown.
Let your FOCCACIA cool for 10-15 mins, slice and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	135
Fat:	8 g
Carbohydrates:	13 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	214 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.