Focaccia. Fluffy and soft Italian bread that is flat and savory and needs just herbs, olive oil and salt.
Mix the yeast with the sugar and warm water and leave it in a warm place for 1 hour so that the yeast activates.
Once the yeast is ready, add the olive oil and soda water.
Sift the flour, add the salt and yeast mixture. Mix well with an egg beater to make the dough.
Depending on the flour you will use, the dough/batter will become either a rather liquid batter or a soft dough that sticks to the hands. Oil your hands so you can peel it out of the bowl and shape it.
Line with a parchment paper a pan sized approx. 35Χ40cm / 13.8”X15.8” and spread the polenta and olive oil.
Pour the dough/batter into the pan. And as I mentioned above, depending on the flour you use, it will become either a liquid dough or a soft dough that sticks to the hands. If the dough is relatively runny, like a batter, then with the help of a spatula you will spread it all over the pan. It helps to grease with oil the spatula a little so that the dough does not stick. If it is quite firmly dough, you will spread it with your hands. Oily a little bit your hands for help at opening the dough and also not to stick to your hands.
Decorate the top with whatever you like want. The most common are herbs such as rosemary, oregano, basil, etc., salt and olive oil. I also like to put cherry tomatoes and green or black olives in rings and fresh oregano that I always have on my balcony. My son wants it with just oregano and salt, while my husband is fond of green pepper. You can also add feta cheese or other cheese or blue cheese.
Let the dough rise in a warm place for 1 hour. I preheated the oven to 50°C/120°F and I turned it off when I put the dough to rise.
Once the dough has raised up, optionally add a little more olive oil so when its bake to take a nicer golden-brown color.
Bake in a preheated oven at 200°C / 400°F for about 40 minutes .
Servings 0