I used ChatGPT AI to generate this recipe and instructions for creating focaccia. Generally, my method is a bit different than this one, but not by much. Focaccia is meant to be a fun, great-tasting bread, that can be made in many different ways. Most importantly, in all the years I have been making focaccia, I stopped following the rules and started making them the way I wanted to make them. Some days, I will make them flat and round and very crunchy, while other days I will make them very thick and soft.
There are some different techniques to think about when deciding which type of focaccia you want to make. For instance, when I make the thicker, and softer versions, I will use what is called a Salamoia, which is where you mix water with olive oil and baste the bread before baking it. This will add to the fluffiness and taste. Of course, depending on who you ask, the ingredients could be different.
Anyway, I hope you enjoy this recipe and be sure to let me know how your easy focaccia turned out!
Here is the ChatGPT recipe:
VEGAN FOCACCIA
Ingredients
- 500 g All-Purpose Flour
- 7 g Active Dry Yeast
- 360 g Warm Water
- 10 g Salt
- 60 g Extra Virgin Olive Oil
- 15 g Fresh Rosemary
- 40 g Chopped Sun-dried Tomatoes
- 0-5 g Coarse Sea Salt (to taste)
Instructions
- In a large mixing bowl, combine the flour, yeast, warm water, salt, and olive oil. Stir well with a wooden spoon until a rough dough forms.
- Turn the dough out onto a floured surface and knead for about 5 minutes until the dough is smooth and elastic.
- Place the dough back into the mixing bowl and cover with a clean towel. Let it rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
- Preheat your oven to 220°C (425°F). Lightly grease a rectangular baking pan (approximately 9×13 inches) with olive oil.
- Punch down the risen dough and transfer it to the prepared baking pan. Press the dough evenly into the pan using your fingers to create small dimples on the surface.
- Drizzle the top of the dough with more olive oil and sprinkle with chopped fresh rosemary, chopped sun-dried tomatoes, sliced black olives, and coarse sea salt.
- Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and crispy on the edges.
- Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice into squares or rectangles and serve as a delicious vegan appetizer or side dish.
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