Focaccia with Yogurt
Category: Leavened Bread
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 3 hours 45 minutes (including resting time)
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Type 0) | 400g |
| Water | 220g |
| Honey | 1 teaspoon |
| Fresh yeast (active) | 4g |
| Natural plain yogurt | 125g |
| Fine salt | 8g |
| Extra virgin olive oil | 40g |
| Water (for brine) | 10ml |
| Extra virgin olive oil (for brine) | 10ml |
| Fine salt (for brine) | 1 teaspoon |
| Fresh rosemary | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 40g |
| Protein | 6g |
| Fat | 8g |
| Saturated Fat | 1g |
| Fiber | 2g |
| Sodium | 480mg |
Instructions
-
Activate the Yeast: Begin by placing the fresh yeast in a small bowl. Add the water and stir until the yeast dissolves completely. Add honey and mix well to incorporate. Set aside to activate for 5 minutes.
-
-
Prepare the Dough: In the bowl of a stand mixer, combine the flour and salt. Attach the paddle attachment and mix on low speed for about 10 seconds to incorporate. Add the dissolved yeast mixture to the flour mixture, followed by the yogurt. Increase the mixer speed and knead until the dough comes together and forms a smooth, elastic texture, about 7–10 minutes. The dough should be slightly tacky but not overly sticky.
-
Rest the Dough: Cover the dough with plastic wrap or a clean kitchen towel and allow it to rise for about 3 hours, or until it has doubled in size.
-
Shape the Dough: Once the dough has risen, turn it out onto a lightly floured work surface. Handle it gently to avoid deflating it too much. Form it into a ball and place it in a lightly greased bowl. Cover and let rest for an additional 30 minutes.
-
Preheat the Oven: While the dough is resting, preheat your oven to 200°C (390°F), setting it to static heat. Line a baking tray with parchment paper.
-
Shape the Focaccia: After the second rise, turn the dough out onto the prepared baking tray. Gently stretch and press the dough with your fingers, pulling the sides to form a rectangular shape. Be careful not to press out all the air bubbles, as this will make the focaccia dense.
-
Prepare the Brine: In a small bowl, mix together the remaining water, olive oil, and salt to create a brine. Use a brush to generously coat the surface of the dough with this brine, ensuring it soaks into the dough.
-
Add Rosemary: Scatter fresh rosemary leaves evenly across the top of the dough, pressing them lightly into the surface. This will infuse the focaccia with a delightful herbal fragrance as it bakes.
-
Bake the Focaccia: Place the tray in the middle rack of the preheated oven. Bake for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.
-
Finish and Serve: Once baked, remove the focaccia from the oven and allow it to cool for a few minutes. Slice into portions and serve warm.
Enjoy this fluffy, aromatic focaccia with yogurt as a perfect accompaniment to soups, salads, or on its own with a drizzle of olive oil and a pinch of sea salt.
Tips and Variations:
- For a variation, try adding other herbs like thyme, oregano, or garlic to the dough for additional flavor.
- If you prefer a crispier crust, you can place a baking stone in the oven and bake the focaccia directly on it.
- To make the focaccia more flavorful, drizzle with a bit more olive oil and sprinkle coarse sea salt before serving.
This yogurt-infused focaccia is perfect for any occasion, whether as a side dish, appetizer, or snack! Its soft, airy texture combined with the aromatic rosemary and olive oil will be a hit at your next meal.
