Usuba
Italian Focaccia with Oregano
Airy bread with a crispy crust and oregano aroma. Made with yeast, simple and quick to prepare. Perfect for soups, salads, or as a standalone appetizer.
- Total
- 75 min
- Standard serving
- 103.7 g
Ingredients
Total 6
Instructions
- 1
Step 1
Dissolve the yeast in warm water. Check the yeast instructions — make sure the water temperature is suitable for it.
- 2
Step 2
Pour the flour, salt, and oregano into a bowl. Make a well in the center and pour in the yeast with water.
Stir with a fork gradually, from the center to the edges, in one direction. When it becomes impossible to mix with a fork, switch to your hands and knead the dough.
- 3
Step 3
Knead the dough for 2–3 minutes. Add olive oil and knead for another 2–3 minutes.
If the dough is too sticky, add a little flour. Cover the dough with plastic wrap or a damp towel and place it in a warm place.
- 4
Step 4
After 30–40 minutes, when the dough has significantly increased in volume, preheat the oven to 250 degrees.
Oil a sheet of parchment paper and dust it with flour. Carefully shape the focaccia into a rectangular form on the paper, taking care not to press the bubbles in the dough — they will make the bread airy.
Prick the surface randomly with a fork. Place in the oven until golden brown.
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