There's something deeply primal about the smell of bread baking in your oven - that yeasty, golden aroma that transforms ...

Brush the surface of the focaccia once more with olive oil. Set the focaccia aside to cool slightly -- or as long as you can resist it. 8. Transfer the focaccia to a cutting board.

Served plain, dunked in olive oil or used to make sandwiches, a versatile, homemade focaccia is undeniably life-changing. While the chewy, warm bread is the grand finale, it’s the dimpled ...

Olive oil: I suggest good-quality olive with great flavor. There aren’t many flavorful ingredients in this recipe, so you will surely taste the nuances of the olive oil.

Pour 1 cup of warm water in a bowl. Add the dry yeast and leave to rest for 10 minutes. Stir with a spoon and then add flour, sugar, salt, olive oil and the rest of the warm water.

Makes 1 large rectangle. Fluffy, olive oil-laden Italian focaccia requires more time than skill. In order to develop complex flavors in yeast doughs, you need to give them a lengthy proofing period.

It takes about 10 minutes to assemble, less than 15 minutes to bake, and when dimpled and brushed with olive oil, it will give you all the focaccia vibes in a fraction of the time.

The olive oil makes it crispy on the outside and soft on the inside. Focaccia is bread in its simplest form, made from flour, water, salt, sugar, yeast and olive oil.

In a stand mixer with the dough hook, mix the €our, yeast and sugar on medium until combined, about 30 seconds.With the mixer on low, drizzle in the water, then increase to medium and mix until ...

Bake the focaccia for 20 minutes or until golden brown. As you take the focaccia from the oven, drizzle more olive oil over the surface. Transfer to a wire rack and leave to cool.