1 1/3 cups warm tap water (about 110 degrees) 2 1/2 teaspoons (1 envelope) active dry yeast 3 tablespoons extra-virgin olive oil 3 1/4 cups unbleached all-purpose flour 3 teaspoons sea salt 2 cups raisins (I used dark raisins. You could use any kind of raisins) Topping: 2-3 tbsp. turbinado sugar (coarse sugar)
Cook time 25 min
2 hr 30 min
How is focaccia different from bread? Focaccia is an Italian flat bread that is a very popular street food in some part of Italy. Typically made with olive oil and fresh herbs. Focaccia gets baked at much higher temperature than other sorts of bread.
Does focaccia bread need to be refrigerated? Focaccia will keep fine stored in a large zipped lock bag on the counter for a day. It will get stale pretty quickly. It’s best to store any remaining focaccia in a large zipped lock bag in the refrigerator. Wrap any leftover focaccia in parchment paper, place it in the zipped lock bag, and store in the refrigerator for up to 4 days.
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