This classic Italian bread is a true delight for your taste buds. With its soft and airy texture, golden crust, and aromatic toppings, every bite is a burst of flavor. Our D'BakerAid ensures the dough is perfectly kneaded and allows you to create this homemade masterpiece effortlessly. Whether you choose to top it with fragrant rosemary, juicy cherry tomatoes, or briny olives, this Focaccia will elevate any meal or make a delightful snack. Prepare to indulge in the irresistible charm of our D'BakerAid Focaccia!"

Ingredients:

• 500g bread flour
• 2 ¼ teaspoons instant yeast
• 2 teaspoons salt
• 2 tablespoons olive oil
• 400ml lukewarm water
• Toppings of your choice (e.g., rosemary, cherry tomatoes, olives)

Instructions:

1. Optional Pre-Ferment Step (Recommended for lighter texture and better rise). In the D’Yeast bowl (2.75q), dissolve the instant yeast in a portion of the lukewarm water (about 50–70 ml) with a pinch of sugar. Cover with the lid and select the Activation Program Designed for Instant Yeast. This step helps wake up the yeast and gives the dough a boost in flavor and rise.
2. Mix the Dough. In the D'BakerAid's D'Dough bowl (4.75q), combine bread flour and salt. Add in the activated yeast mixture and the remaining lukewarm water while stirring with D'BakerAid’s Danish dough whisk until a sticky, shaggy dough forms. The dough should be quite wet — this is key to a light focaccia.
3. Stir Instead of Kneading. No need to knead traditionally. Simply stir and fold the dough for 1–2 minutes with the whisk or a silicone spatula until well combined. Let it rest for 10 minutes, then fold once or twice again to gently strengthen the structure.
4. Ferment the Dough. Close the lid of the D'Dough bowl and select the White Flour Proofing Program on D’BakerAid. Let the dough ferment until doubled in size or more, as programmed.
5. Second Proof. (Optional but Beneficial). After transferring the dough to the oiled pan and gently stretching it, cover and let it rest for 20–30 minutes at room temperature before dimpling and topping. This allows final gas development and makes the dough even airier.
6. Dimple and Top. With oiled fingers, dimple the dough to create pockets for olive oil to collect. Drizzle with more olive oil and add toppings like rosemary, cherry tomatoes, olives, veggies, herbs, or meats. Brush toppings with olive oil to prevent burning.
7. Bake. Preheat your oven to 425°F (220°C). Place the D'BakerAid D'Steamer on the bottom of the oven to create steam.Bake the focaccia for 20–25 minutes, or until golden brown and cooked through.
8. Cool and Serve. Remove from the oven and let cool slightly before slicing and enjoying.

Happy Artisanal Baking!