The high-hydration dough develops a tender crumb with beautiful air pockets, while generous olive oil keeps the bread moist and flavorful. During proofing, the dough becomes light and elastic, making it easy to shape in a baking pan.
Before baking, the dough is gently dimpled and topped with olive oil, flaky sea salt, and herbs such as rosemary. The result is a crisp, golden exterior and a soft, chewy center bursting with authentic Italian flavor.
Focaccia Dough is perfect for making traditional focaccia bread, sandwich bread, flatbreads, or creative toppings with vegetables, olives, garlic, and cheese.
Bread flour – 4 cups (500 g)
Warm water – 2 cups (480 ml)
Active dry yeast – 2¼ teaspoons (1 packet)
Extra virgin olive oil – ¼ cup, plus extra for greasing and topping
Sugar – 1 teaspoon
Salt – 2 teaspoons
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Baked Donuts are a lighter and healthier version of traditional fried donuts, offe
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