Magic Mikey’s Foccacia Recipe
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.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
8
Serves: 20
Ingredients
- 480 grams480 grams480 grams All Purpose Flour, Or 4 cups spooned in and levelled off
- 1 tsp1 tsp1 tsp Salt
- 0.75 cup0.75 cup0.75 cup Extra Virgin Olive Oil, 1 tbs in dough, 4-6 tbs for pan,4-6 on top
- 2 tsp2 tsp2 tsp Active Dry Yeast
- 2 Tbsp2 Tbsp2 Tbsp Honey, or Granulated Sugar
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp fresh Rosemary
- 1 tsp1 tsp1 tsp Salt, Season top of dough
- 1 cup1 cup1 cup Cherry Tomato
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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
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Appetizers Baked Goods Coconut Free Dairy Free Desserts Egg Free Entrées Nut Free Other Other Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian| 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. | |
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