Ingredients
Equipment
Method
- In a large bowl, combine the self-rising flour and Greek yogurt. Stir until it forms a sticky dough. You may want to use a spatula at first before using your hands to combine well.
- On a floured surface, knead the dough for a few minutes until it becomes smooth. You want a slightly tacky yet workable dough. If it’s too sticky, add a sprinkle of flour as you knead.
- Pour 2 tablespoons of olive oil into a 9×9 inch baking dish, spreading it evenly across the bottom. This will help create a crispy crust.
- Place the kneaded dough into the dish and gently flatten it with your hands to fill the dish. You don’t want to stretch it too thin; aim for a nice even layer.
- Carefully turn the dough to coat both sides with the olive oil in the dish. This adds flavor and richness to the bread.
- Using your fingertips, press down into the dough to create dimples all over the surface. This step is essential for that signature focaccia texture!
- Drizzle with the remaining olive oil and sprinkle with fresh rosemary, minced garlic, and sea salt. Be generous with the toppings to enhance the flavor.
- Preheat your oven to 400˚F (200˚C). Allow the dough to rest for about 10 minutes while the oven heats up. This helps develop the texture.
- Once the oven is ready, bake the focaccia for 30 to 35 minutes, or until it’s golden brown on top. You’ll know it’s done when the crust is crispy and the inside is soft.
- Remove from the oven and let it cool slightly before slicing. Serve warm and enjoy the incredible aroma of freshly baked bread!
Notes
For the best taste, store leftover focaccia in an airtight container at room temperature for up to 3 days. If it lasts that long!