Homemade Focaccia Recipe
Homemade focaccia, a delightful Italian bread, is beloved for its soft texture and aromatic flavors. This recipe brings the essence of Italian cuisine into your kitchen, allowing you to create a bread that’s perfect for any meal. With a few essential ingredients and some simple techniques, you can enjoy the satisfaction of baking this classic treat from scratch.
Focaccia is more than just bread; it’s a staple in Italian cuisine, celebrated for its versatility and rich history. Its origins can be traced back to ancient Rome, where it was traditionally baked on hot stones. Today, focaccia continues to be a favorite, enjoyed as a snack, side dish, or even a main course.
Ingredients Breakdown
To create the perfect focaccia, you’ll need a few key ingredients that come together to form a flavorful and airy bread.
The primary ingredient is strong bread flour, which provides the necessary gluten structure for a chewy yet light texture. Olive oil is another crucial component, adding richness and enhancing the bread’s flavor. Fresh rosemary sprigs are used for their aromatic qualities, while dried fast action yeast ensures a quick rise. Fine sea salt and flaky sea salt are added for seasoning, each contributing a different texture and taste.
For those looking to experiment, there are various substitutions and additions you can try. You might replace the rosemary with thyme or oregano for a different herbal note. Adding toppings like sun-dried tomatoes, olives, or caramelized onions can elevate the flavor profile and make your focaccia uniquely yours.
Step-by-Step Instructions
Preparing the Dough: Mixing and Kneading
Start by sifting the bread flour into a large mixing bowl. On one side, incorporate the dried fast action yeast, and on the other, add the fine sea salt. This initial separation helps to prevent the salt from deactivating the yeast prematurely. Mix all the ingredients thoroughly.
Create a well in the center of the flour mixture and pour in 2 tablespoons of olive oil along with 350-400ml of lukewarm water. Add the water gradually, ensuring the dough reaches a slightly sticky consistency. You may not need all the water. Dust your work surface with flour, then transfer the dough onto it. Knead for 5-10 minutes until the dough becomes soft and less sticky. This process develops the gluten, which gives the focaccia its chewy texture. Place the kneaded dough in a clean bowl, cover it with a tea towel, and let it rise for 1 hour or until it has doubled in size.
First Proof: Letting the Dough Rise
The first proof is crucial for developing the bread’s texture. As the dough rests, the yeast ferments, causing the dough to expand and fill with air pockets. This stage should take about an hour, depending on the room temperature.
Shaping and Second Proof: Getting Ready to Bake
After the first rise, lightly oil a shallow rectangular tin measuring approximately 25 x 35cm. Transfer the dough onto the work surface and gently stretch and shape it to fit the tin. Cover it with a tea towel and allow it to rise again for another 35-45 minutes. This second proof ensures the dough is airy and light, ready for baking.
Baking: Achieving the Perfect Golden Crust
Preheat your oven to 220C/200C fan/gas 7. Using your fingers, press dimples into the dough. This step is essential for creating the characteristic texture of focaccia. Combine 1½ tablespoons of olive oil with 1 tablespoon of water and the flaky sea salt, then drizzle this mixture over the dough. Insert the rosemary sprigs into the dimples. Bake the focaccia for 20 minutes or until it turns a beautiful golden brown. While the bread is still hot, drizzle an additional 1-2 tablespoons of olive oil over it. This final touch adds extra flavor and moisture. Cut the focaccia into squares and serve either warm or cold, accompanied by extra olive oil if desired.
Recipe Tips & Frequently Asked Questions
- Ensuring Yeast Activation: Avoid direct contact between yeast and salt initially. Mix thoroughly to activate yeast effectively.
- Achieving the Ideal Dough Consistency: Gradually add water until the dough is slightly sticky, ensuring a soft and light texture.
- Tips for Perfectly Dimpled Focaccia: Press fingers gently into the dough before baking to create characteristic dimples.
- Storing and Reheating Tips for Freshness: Store in an airtight container; reheat in a warm oven for a few minutes to restore freshness.
Flavor Variations:
- Adding Herbs and Spices for Extra Zing: Experiment with thyme, oregano, or even basil for different herbal flavors.
- Incorporating Toppings: Olives, sun-dried tomatoes, caramelized onions, and cheese make great additions.
What to Serve With This Recipe:
- Pairing Focaccia with Soups and Stews: Perfect with minestrone, tomato basil soup, or hearty stews.
- Creating a Perfect Italian Platter: Serve alongside cheeses, cured meats, and marinated vegetables for an antipasto spread.
- Best Dips and Spreads for Focaccia: Enjoy with olive tapenade, hummus, or a simple balsamic and olive oil dip.
Frequently Asked Questions:
- Can I Use Different Types of Flour? Yes, but it may affect texture and rise. Experiment with whole wheat or spelt flour.
- How Do I Know When the Dough is Properly Kneaded? The dough should be smooth, elastic, and slightly tacky to the touch.
- Can Focaccia Be Made Ahead of Time? Yes, you can prepare the dough in advance and refrigerate it overnight for a slow rise.
- What’s the Best Way to Store Leftover Focaccia? Store in an airtight container at room temperature for up to two days or freeze for longer storage.
Making homemade focaccia is a rewarding experience that brings a touch of Italian tradition to your kitchen. The process is simple yet satisfying, resulting in a deliciously aromatic and flavorful bread. Whether enjoyed on its own or paired with your favorite dishes, focaccia is sure to become a favorite in your home. Don’t hesitate to experiment with different flavors and toppings to make this classic recipe your own.
Ingredients:
500g strong bread flour, plus extra for dusting
5 tbsp olive oil, plus extra for the tin and to serve
¼ small bunch of rosemary, sprigs picked
7g dried fast action yeast
2 tsp fine sea salt
1 tsp flaky sea salt
Instructions:
- Begin by sifting the flour into a spacious mixing bowl. On one side of the bowl, incorporate the yeast, and on the opposite side, add the fine salt. This method ensures the yeast remains active by avoiding direct contact with the salt initially. Blend all ingredients thoroughly.
- Create a well in the center of your flour mixture and pour in 2 tablespoons of olive oil along with 350-400ml of lukewarm water, adding the water gradually until a slightly sticky dough forms. It’s possible you won’t need all the water. Dust your work surface with flour and transfer the dough onto it, ensuring to scrape the sides of the bowl clean. Knead the dough for 5-10 minutes until it becomes soft and less sticky. Place the dough in a clean bowl, cover it with a tea towel, and let it rise for 1 hour or until it has doubled in size.
- Lightly oil a shallow rectangular tin measuring approximately 25 x 35cm. Transfer the dough back onto the work surface, then stretch and shape it to fit the tin. Cover with a tea towel and allow it to rise again for another 35-45 minutes.
- Preheat your oven to 220C/200C fan/gas 7. Using your fingers, press dimples into the dough. Combine 1½ tablespoons of olive oil with 1 tablespoon of water and the flaky sea salt, then drizzle this mixture over the dough. Insert the rosemary sprigs into the dimples you created.
- Bake the focaccia in the oven for 20 minutes or until it turns golden brown. While the bread is still hot, drizzle an additional 1-2 tablespoons of olive oil over it. Once baked, cut the focaccia into squares and serve either warm or cold, accompanied by extra olive oil if desired.
Homemade Focaccia Recipe
Ingredients
- 500 g strong bread flour plus extra for dusting
- 5 tbsp olive oil plus extra for the tin and to serve
- ¼ small bunch of rosemary sprigs picked
- 7 g dried fast action yeast
- 2 tsp fine sea salt
- 1 tsp flaky sea salt
Instructions
- Begin by sifting the flour into a spacious mixing bowl. On one side of the bowl, incorporate the yeast, and on the opposite side, add the fine salt. This method ensures the yeast remains active by avoiding direct contact with the salt initially. Blend all ingredients thoroughly.
- Create a well in the center of your flour mixture and pour in 2 tablespoons of olive oil along with 350-400ml of lukewarm water, adding the water gradually until a slightly sticky dough forms. It’s possible you won’t need all the water. Dust your work surface with flour and transfer the dough onto it, ensuring to scrape the sides of the bowl clean. Knead the dough for 5-10 minutes until it becomes soft and less sticky. Place the dough in a clean bowl, cover it with a tea towel, and let it rise for 1 hour or until it has doubled in size.
- Lightly oil a shallow rectangular tin measuring approximately 25 x 35cm. Transfer the dough back onto the work surface, then stretch and shape it to fit the tin. Cover with a tea towel and allow it to rise again for another 35-45 minutes.
- Preheat your oven to 220C/200C fan/gas 7. Using your fingers, press dimples into the dough. Combine 1½ tablespoons of olive oil with 1 tablespoon of water and the flaky sea salt, then drizzle this mixture over the dough. Insert the rosemary sprigs into the dimples you created.
- Bake the focaccia in the oven for 20 minutes or until it turns golden brown. While the bread is still hot, drizzle an additional 1-2 tablespoons of olive oil over it. Once baked, cut the focaccia into squares and serve either warm or cold, accompanied by extra olive oil if desired.