![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-2a.jpg)
Basil Garlic Focaccia
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-3a.jpg)
lately i started using a starter for this recipe coz i noticed the result is way much better, one of the things i noticed is dough rises faster and better, it becomes real fluffy and full of air.
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-4a.jpg)
even though focaccia is one of the easiest simplest breads out there to make yet for me i think it needs kneading skills, i do use my stand mixer with the kneading hook but still i knead it by hand for like 5 minutes to allow the gluten to develop, and like any other type of breads the more you knead the better
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-5a.jpg)
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-6a.jpg)
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-7a.jpg)
this dough has 3 resting periods, one of them is the key to allow more air into it and create those bubbles in the focaccia bread, first it has to rest after mixing and kneading then we have to fold it and allow it to rest again but the third resting is just a final one while its it one the baking tray.
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-8a.jpg)
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/praun-1a.jpg)
to top the focaccia you can be as creative as you want, anything will make it special and perfect as long as the dough is perfect, this time i decided to use my favorite Italian mix, the simplest, just garlic, basil with extra virgin olive oil, put it all in my handy blender and just rub the focaccia surface with it.
link to my Praun SUPER handy blender
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-9a.jpg)
recipe
Ingredients:
( dough )
3.5 cups flour
1 Tbsp. salt
1.5 Tbsp. yeast
¼ cup olive oil
½ cup warm water + extra for kneading.
( Coating )
4 cloves of garlic
½ cup basil leaves
¼ cup olive oil
Method:
To make the starter, Mix ½ cup of flour with yeast and ½ cup of warm water, cover and allow to rise and become bubble for at least 3 hours.
In the bowl of your stand mixer ( or by hand ) with the kneading hook attached, mix flour, salt, olive oil and starter, add water gradually till it form a soft dough but doesn’t stick, knead for 5-6 minutes.
transform your dough to a clean surface and knead by hand for 5 minutes, put the dough in an oiled bowl and cover with plastic wrap, leave it to rest and double in size which will take about an hour or 2.
Transform the dough again to you kneading surface, press it out using your both hands to shape a rectangular then fold it, left side to the middle then the right side to the middle, top to middle and bottom to middle to form a small square, now put it to back in the bowl and cover it again to double in size.
Pre-heat your oven to 180C, add a little oil to the baking sheet.
Transform the dough to an oiled baking sheet and press it out with your hands to form a rectangular about 2cm thick, cover with plastic and allow to double in size again.
When its doubled in size, blend the garlic and basil with some salt and olive oil , rub the dough surface with it then press down with the tip of your fingers just to make holes and allow the oiled herb to go through the dough,
Bake till golden brown then allow to cool on a wire rack.
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-10a.jpg)
بالعربي
الطريقة:
اول شي خلطة البداية للخميرة، في صحن نخلطوا مقدار ½ كوب من الدقيق مع ½ كوب الماء و معاهم الخميرة، نخلطوهم كويس و نغطوه بالنايلو لمدة تقريبا 3 ساعات بحيث يتضاعف في الحجم و يكون فقاعات.
في العجانة ( او باليد ) نخلطوا المكونات اللي هي دقيق و زيت و حليط الخميرة و نظيفوا الماء بالتدريج لين تتكون عجينة رطبة بس ما تتلصقش، نعجنوها لمدة بين 5 الى 6 دقائق بعدين نحولوها على سطح املس و نعجنوها باليد لمدة 5 دقائق، نحطوها في صحن مدهون بالزيت و حلوها ترتاح من ساعة الي ساعتين يعني لين تتضاعف في الحجم.
نرجعوا العجينة على السطح اللي نشتغلو عليه و نحلوها باليد بحيت تكون مستطيل ، نطبقوا الطرف الأيمن على النص و الايسر حتي هو على النص بعدين الطرف العلوي على النص و عليه الطرف السفلي بحيت يتكون عندنا مربع، نرجعوها في الصحن و نغطوها عشان ترتاح و يتضاعف حجمها مرة ثانية.
نسحنوا الفرن على 180 درجة مئوية.
ندهنوا الطاجين بشوية زيت و نحطوا فيه العجينة و نفردوها شوية باليد بحيث تكون مستطيل بسمك 2 سم تقريبا، نغطوها بالنايلو و نحلوها ترتاح .
في الخلاط نحطوا الريحان و الثوم مع زيت الزيتون و رشة ملح لين يتكون خليط ناعم اخضر. نصبوه علي الفوكاتشا و نغطوها بيه بعدين نضغطوا باطراف الأصابع لتحت لتكوين حفر صغيرة .
نطيبوها لين تتحمر كويس و نخلوها تبرد على المشبك .
المقادير:
( العجينة )
3.5 كوب دقيق
1 م.ك ملح
1.5 م.ك خميرة
¼ كوب زيت زيتون
½ كوب ماء دافي و كمية ماء إضافية للعجن
( التغليف )
4 ثوم
½ كوب أوراق ريحان
¼ كوب زيت زيتون
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-1a.jpg)
watch the steps
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/focaccia-11a.jpg)
follow the recipe step by step by watching it on my Instagram highlights
تقدروا تشوفو خطوات التحضير على الانستجرام في خانة الهاي لايت
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/apricot-tart-1a-1-75x75.jpg)
![](https://lubnabenhalim.ly/wp-content/uploads/2018/06/labneh-1a-75x75.jpg)
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[…] If you haven’t read our blog post of our top 5 Instagram food bloggers, then go do so now! If you have, then you will know all about Lulukitchenly (Lubna Benhalim). Well, today we wanted to try out one of her bread recipes – Basil and garlic focaccia- and give it a review for you guys here! The recipe can be found at: https://lubnabenhalim.ly/basil-garlic-focaccia/ […]