Irresistible Focaccia Recipe Unveiled by Laurent Mariotte: Perfect for Your Dinner Parties!

When it comes to an evening of appetizers with friends, a tasty focaccia is the perfect choice. Enjoyed either warm or at room temperature, this bread from Italy is the ideal companion for your homemade dips, a selection of cheeses (preferably Italian), or thin slices of smoked ham. However, to truly relish a soft and filling bread, nothing beats baking your own. Laurent Mariotte offers us a recipe that promises to be so good, it’ll be gone in an instant. Ready to give it a try?

• 400 g of T55 flour
• 15 g of fine gray salt
• 1 pinch of Espelette pepper
• 1 teaspoon of Herbes de Provence
• A pinch of Herbes de Provence for garnishing
• 15 g of fresh baker’s yeast
• 15 cl of olive oil
• 1 teaspoon of polenta semolina
• Fleur de sel

1. Begin by sifting the flour. Then add the fine salt, Espelette pepper, and Herbes de Provence. Make a well in the center with your fingers.
2. In a small bowl, dissolve the yeast with two tablespoons of lukewarm water.
3. Pour into the bowl.
4. Next, add 25 cl of fresh water and 10 cl of olive oil. Mix gently until the dough is uniform. If using a mixer, use the paddle attachment.
5. Cover with plastic wrap and let rise for at least one hour at room temperature.
6. Then, deflate the dough using the palm of a floured hand.
7. Place the dough on a baking sheet lined with polenta. Spread the dough into a rectangle shape.
8. Let rise again for 30 minutes at room temperature.
9. Preheat the oven to 220 °C.
10. Press down with your fingers to make regular indentations in the dough.
11. Sprinkle with Herbes de Provence, and drizzle with the remaining olive oil.
12. Bake for ten to twelve minutes.
    When removed from the oven, sprinkle with fleur de sel and serve immediately!