Скачать или смотреть Focaccia Bread🤌🏻

Thin Crispy Focaccia
For the Dough:
2 cups (250g) all-purpose flour
1 tsp salt
1 tsp sugar
1 tsp instant yeast
3/4 cup (180ml) warm water (about 110°F / 45°C)
2 tbsp olive oil (for the dough)
For the Topping:
3-4 tbsp olive oil (for brushing)
Flaky sea salt (to taste)
Fresh or dried herbs (e.g., rosemary, thyme, oregano)
Optional: Sliced garlic, cherry tomatoes, olives, or thinly sliced onions

Instructions:
1. Prepare the Dough:
In a large mixing bowl, whisk together the flour, salt, sugar, and yeast.
Gradually add the warm water and olive oil, stirring with a wooden spoon or your hands until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Lightly oil a clean bowl, place the dough inside, cover it with a towel or plastic wrap, and let it rise for 1-2 hours, or until it doubles in size.
2. Shape the Dough:
Preheat your oven to 450°F (230°C). Place a baking stone or a large, inverted baking sheet in the oven to heat.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll or stretch the dough out to a thin rectangle or circle, depending on your preference (about 1/4 inch thick for thin focaccia).
Place the stretched dough on a piece of parchment paper to make transferring it easier.
3. Top the Focaccia:
Brush the top of the dough generously with olive oil, ensuring the entire surface is well-coated.
Sprinkle flaky sea salt over the dough and press dimples into the surface using your fingers. This helps create the characteristic focaccia texture.
Add your choice of herbs (rosemary is classic), and optional toppings like sliced garlic, cherry tomatoes, olives, or onions.
4. Bake:
Carefully slide the focaccia (on the parchment paper) onto the preheated baking stone or sheet.
Bake for 10-15 minutes, or until the focaccia is golden brown and crispy on the edges.
5. Cool and Serve:
Once baked, remove the focaccia from the oven and let it cool on a wire rack for a few minutes.
Slice into squares or wedges and serve warm.

Tips:
Preheating the baking stone/sheet is key for achieving a thin and crispy texture.


































































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