Soft and sweet focaccia is topped with tomato sauce and fresh basil leaves. Eat it on its own or along with some roasted garlic or good quality olive oil.
Focaccia is my favorite bread to make. It was the first type of bread I attempted and continues to be my favorite to make. What I love about focaccia the most is how easy it is to adapt depending on what you have in the fridge. Focaccia really allows flavors to shine. Additionally, decorate with a variety of ingredients and vegetables. I topped this focaccia with tomato sauce and fresh basil
How to make focaccia:
Add yeast and sugar to the warm water to activate. Add the water to the flour, salt and olive oil and knead until the dough comes together. The coat in additional olive oil and leave in a bowl to rise for at least an hour. Pour it out onto a oiled baking tray and let it rest longer. Top with tomato sauce and basil. Bake until golden brown.
What is the difference between instant yeast and active yeast?
Active dry yeast and instant yeast can both used to leaven bread. They help give bread light texture through fermentation which creates small air bubbles that help the dough rise. However, active dry yeast is dissolved in water, while instant yeast is mixed into dry ingredients.
Other focaccia recipes:
- Garlic Rosemary Herb Focaccia
- Classic Focaccia Bread Recipe
- Three Flavour Focaccia
- Olive and Rosemary Focaccia
Goes well with:
Other Bread Recipes:
Delicious and soft focaccia bread topped with tomato sauce and basil. Perfect chewy texture and wonderful flavor.
- 300 grams bread flour
- 200 grams warm water
- 2 1/4 teaspoons active dry yeast, one packet
- 1 teaspoon sugar
- 1 teaspoon kosher salt, plus more for sprinkling on top
- 2 tablespoons olive oil, additional olive oil for baking pan and rise about (1/2 cup)
- 1/4 cup chopped basil
- 1/2 cup Rao’s Marinara Sauce
- Add yeast, sugar into a cup of warm water.
- Add bread flour, salt and olive oil in a large mixing bowl attached to a stand mixer with a dough hook.
- Add water to the flour and knead with the dough hook for about 5 minutes on slow speed.
- Knead briefly with hands and shape into a ball.
- Coat with olive oil and place in a large bowl and cover.
- Allow to rise for 1-2 hours.
- Gently pour the dough into an oiled baking pan and use your fingers to gently press its fingers into the dough and spread it out.
- Cover with a cloth and let rest for 30 minutes to 1 hour.
- Preheat the oven to 450 degrees.
- Top the bread with basil and marinara sauce and place in the oven and bake for 20-25 minutes.
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