Easy Oregano and Salt Focaccia Bread Recipe
Soft and flavorful, focaccia with oregano and salt is a great way to make Sunday lunch feel extra special.
Servings: 4 people
Ingredients
- 4 cup all-purpose flour
- 1¾ cup water
- 2¼ tsp dry yeast 14gr
- 1¾ tsp salt
- 1⅓ tbsp olive oil
- 20 gr dried oregano
- 1 tsp salt flakes
Instructions
- Prepare the dough: In a stand mixer, combine the flour, water, yeast, and oregano. Mix on low speed for 5 minutes, allowing the dough to start forming.
- Add oil and salt: Gradually add the olive oil and salt, then knead for an additional 5 minutes.
- Initial rest: Let the dough rest in the mixing bowl for 30 minutes.
- Transfer the dough to a work surface and fold it with your hands to strengthen it.
- Let it rest for 1 hour.
- Repeat the folding and resting process two more times.
- Rising phase: Place the dough in a lightly oiled container and allow it to rise until it doubles in size, approximately 2 hours. For even better results, refrigerate the dough overnight for a slow rise.
- Prepare for baking: Preheat your oven to 465°F (240°C).
- Transfer the dough to a well-oiled baking pan.
- Use your fingers to create the iconic dimples across the surface of the dough.Sprinkle salt on top.
- Bake: Bake the dough in the preheated oven for 20 minutes, or until it’s golden and cooked through.
- Serve: Serve the focaccia warm and enjoy its delightful aroma and flavor!
Nutrition
Calories: 502kcal | Carbohydrates: 96g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1026mg | Potassium: 151mg | Fiber: 4g | Sugar: 0.3g | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 6mg