November | 2023 | Cooking with Meegs

Want your own personal golden, crispy/fluffy, fresh focaccia from the oven? This is your recipe.

This recipe is from the culinary creative mind of Rebecca at The Practical Kitchen

Full recipe from start to finish can be found here

I’m only going to post the ingredients here. Why? Because her recipe is perfect, just as it is.

120 grams – all-purpose flour
5 grams – kosher salt
3 grams – instant yeast
5 grams – sugar
10 grams – extra virgin olive oil
90 grams – warm water
additional oil for the pan and drizzling on top
additional salt and/or herbs for topping (I used Farm Boy Italian seasoning blend and Maldon Sea Salt flakes)

This is a 2 1/2 hr recipe from start to finish, so make sure you give yourself enough time.

And use a kitchen scale for precise ingredient measurements.

Here’s some pics from each stage of the recipe from my bake today:

A little mini-burrata, some more Maldon flakes and damn, if this wasn’t the tastiest lunch I’ve ever made.

Also check out the Practical Kitchen for many, many other recipes. I follow them on Instagram and love to see what they’re up to!