A delicious, golden focaccia infused with fragrant herbs and topped with juicy tomatoes. Crispy on the outside, soft on the inside—perfect for tearing, dipping, and devouring!
n a bowl, combine 2 cups of hot tap water, the focaccia bread mix, and 2 tablespoons of oil. Stir well with a spoon or use your fingers to mix until the dough comes together.
Oil the same bowl you mixed the dough in. Place the dough back into the oiled bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Once the dough has risen, pour some extra oil onto a clean surface. Place the dough on the oiled surface and gently stretch it into a rectangle shape. Fold the dough into thirds (like a trifold), then press it back into a rectangle and fold again.
Line a cast iron dish with baking paper and transfer the dough into it. Let the dough rest for 30 minutes.
While the dough is resting, preheat your oven to 200°C.
After resting, oil your fingers and gently press down on the dough to create little pockets. Drizzle the dough with oil, sprinkle with your favorite Pepper and Me flaky salt.
Bake the focaccia for 25 minutes, or until golden brown.
Let the focaccia cool slightly before serving. Enjoy!
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