Focaccia is, of course, a typical Italian recipe, but we've given it a little twist to make it a bit Spanish. This focaccia is soft, airy, and rich in flavor thanks to one important ingredient: high-quality extra virgin olive oil from Spain.
We use olive oil generously in this recipe, so choose an oil with character such as the Oro de Genave perfect for giving focaccia bread a good bite.
Ingredients
- 120 ml extra virgin olive oil Oro de Genave
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary (or 1 tsp dried)
- Optional: 1 tbsp fresh thyme (or 1 tsp dried)
- 1/4 tsp black pepper
- 235 ml lukewarm water (43–46°C)
- 2 1/4 tsp instant yeast (1 sachet)
- 1/4 tsp sugar, honey, or maple syrup
- 325 g flour
- 1 tsp fine sea salt
- Optional: Cherry tomatoes, olives, or other ingredients as desired
Preparation
1. The dough
- Heat the olive oil with garlic, rosemary, and black pepper over low heat (do not let it color). Let cool.
- In a bowl, mix the warm water, yeast, and sugar. Let stand for 5 minutes.
- Add 130g flour and 60ml of the herb oil. Stir briefly and let rest for 5 minutes.
- Add the rest of the flour and salt. Knead lightly (10–15 times) until a smooth dough forms.
- Let rise for 1–2 hours in a greased bowl until the dough has doubled.
2. Baking
- Preheat the oven to 230°C.
- Grease a baking sheet or dish measuring 22×33 cm with 2 tablespoons of the herb oil.
- Press the dough into the baking sheet or oven dish, make dimples with your fingers, and brush with the remaining oil. Let rise for 20–30 minutes.
- Bake for 15–20 minutes until golden brown. Let cool completely for best results.
Tips for the snack board
For the best focaccia, use an aromatic and fruity oil like the Oro de Genave for baking. The quality of the oil determines 80% of this bread's flavor.
We have created a snack board, ideal for holidays like Sinterklaas and Christmas, with Cuac Olive Oil for dipping, along with mortadella, Parma ham, mozzarella, and basil.
Truly an explosion of flavor! Try it yourself.
