This easy focaccia recipe features a soft, golden crust topped with fresh herbs, cherry tomatoes, olives, and feta cheese. Perfect for a flavorful snack or side, it requires minimal effort and rises to a light, airy texture.
Ingredients extracted via AI
480 ml water0.25 balenie active dry yeast1 PL honey600 g all-purpose flour1 ČL salt1 PL thyme60 ml olive oilplátky yellow squashcherry tomatoeskalamata olivesfeta cheesefresh rosemarycrushed red chili flakestenké plátky shallotplátky strawberriesbalkan basilartichoke heartsplátky bell pepperplátky red oniongarlic
Procedure generated via AI
Heat 2 cups (480 ml) of water to about 100–110 °C (210–230 °F) and pour into a large bowl.
Add 1/4 packet of active dry yeast and 1 tablespoon of honey, then stir well.
Let the mixture sit for about 5 minutes until it becomes frothy.
In a separate bowl, measure out 5 cups (600 g) of all-purpose flour, then add 1 teaspoon of salt and about 1 tablespoon of thyme or your preferred herbs.
Add the dry ingredients to the yeast mixture, gently folding with a spatula until no dry flour remains.
Stir in 4 tablespoons (60 ml) of olive oil so the dough is well coated.
Cover the dough and let it rise in a warm place for about 2 hours until it doubles in size, or refrigerate overnight for a slow rise.
Once risen, lightly oil your hands and stretch the dough by pulling and folding it 90 degrees, repeating this four times to develop structure without kneading.
Divide the dough in half and place each portion into two oiled baking pans (such as 20x20 cm), stretching the dough out to the edges.
Let the dough rise a second time uncovered for 1 to 2 hours, gently stretching it toward the edges every 30 minutes.