Foccacia Barasi
Discover the rustic charm of homemade bread with this Focaccia Barasi recipe—an Italian classic that's delightfully fluffy on the inside and golden-crisp on top. Crafted from pantry staples like all-purpose flour, olive oil, and a touch of sugar, this focaccia is elevated with fresh rosemary and a sprinkle of flaky sea salt for an aromatic finish that's simply irresistible. The secret lies in dimpling the dough to create pockets that soak up the luscious olive oil, ensuring every bite bursts with flavor. Perfect for sharing at gatherings or pairing with soups and salads, this easy-to-make bread takes only 2 hours to prep and is baked to perfection in just 25 minutes. Whether you're a seasoned baker or a first-timer, this recipe will transform your kitchen into an Italian trattoria!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 350 ml warm water
- 7 grams active dry yeast
- 5 grams granulated sugar
- 10 grams salt
- 60 ml extra virgin olive oil
- 3 sprigs fresh rosemary
- 5 grams flaky sea salt
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for 5-10 minutes until frothy.
Add the all-purpose flour and salt to the bowl. Mix until a shaggy dough begins to form.
Add 40 ml of extra virgin olive oil and continue to mix until the dough comes together. If using a stand mixer, use the dough hook attachment and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, transfer the dough to a floured surface and knead for approximately 8-10 minutes.
Lightly oil a clean bowl and place the dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Preheat the oven to 220°C (430°F). Line a baking sheet or a 9x13-inch pan with parchment paper.
Turn the dough out onto the prepared sheet and gently stretch it to fit the pan. Use your fingers to dimple the dough all over, creating small wells across the surface.
Drizzle the remaining 20 ml of olive oil over the dough, ensuring it seeps into the dimples. Sprinkle the fresh rosemary leaves and flaky sea salt evenly over the top.
Let the dough rest for another 20 minutes to allow for a second rise.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove the focaccia from the oven and allow it to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5846 mg | 254% | |
| Total Carbohydrate | 389.9 g | 142% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
