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Easy Focaccia Bread
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This easy focaccia recipe will yield perfectly baked bread with a golden crisp crust and a soft, airy crumb.
You can make it on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge.
And with this no-knead focaccia recipe, you won’t even make your hands dirty.
INGREDIENTS:
FOR THE DOUGH
1¾ cups (440 grams) lukewarm water
2 teaspoons (7 grams) instant dry yeast substitute active dry yeast
2 teaspoons (8 grams) sugar
4 cups (600 grams) all-purpose flour or bread flour
3 teaspoons (12 grams) salt
2 tablespoons (30 grams) extra virgin olive oil optional, + 2 tablespoons to grease the baking pan (substitute parchment paper)
TOPPING
2 tablespoons (15 - 30 grams) extra virgin olive oil
3 tablespoons (45 grams) water
½ teaspoon (2.5 grams) salt
1 teaspoon (5 grams) flaky salt
5 sprigs rosemary
BAKE: When the oven reaches 450°F or 230°C, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.
Please enjoy ❤️ Nico & Louise
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