Focaccia

This focaccia recipe is simple and suitable for both everyday meals and special occasions, whether as a side to soups and salads or as a base for sandwiches. You can also add toppings like rosemary, sun-dried tomatoes, or olives.

• 840 g all-purpose flour
• 1 packet dry yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp olive/canola oil
• 7 dl lukewarm water

1. Combine all the dry ingredients in a stand mixer. Add the oil and water, and knead for 10 minutes.
2. Cover and let it rise for 1 hour.
3. Line a large baking tray (approximately 30 × 40 cm) with parchment paper. Pour the dough into the tray. Oil your fingers with canola oil and press the dough out into the tray.
4. Cover and let it rise for 30 minutes.
5. Pour about 0.5 dl olive/canola oil over the dough and make dimples in the surface.
6. Sprinkle with Maldon salt.
7. Bake in the middle of the oven at 225°C for 25-30 minutes.

Let the focaccia cool for a few minutes in the tray before transferring it to a wire rack. Cut into suitable pieces and serve warm. It pairs perfectly with soups, salads, tapas, or alongside grilled dishes.