Focaccia

It’s hard to resist a freshly baked loaf of focaccia, with its golden-brown exterior and aromatic toppings wafting through the kitchen. This Italian bread not only offers a delightful chewiness and rich flavor but is also incredibly versatile. Whether you serve it as a side with pasta, a standalone snack drizzled with olive oil, or even as a base for sandwiches, focaccia is a wonderful addition to any meal. After making this recipe countless times, I can confidently say that once you master the art of focaccia, you’ll find yourself baking it again and again.

What Makes This Recipe Special

Focaccia is an exceptional bread for several reasons. First, it’s straightforward to make, requiring only a handful of ingredients that you likely have in your pantry. The recipe’s flexibility allows for quick or slow proofing, catering to busy schedules or those looking to plan ahead. Moreover, the ability to customize toppings—from fresh herbs to roasted vegetables—makes every batch unique.

"This focaccia recipe is a game changer! It was so easy to follow, and the texture was absolutely perfect. The kids devoured it!" – A happy home baker.

Your Easy Cooking Guide

Making focaccia involves a few simple steps: blooming the yeast, mixing the dough, proofing, and baking. You’ll wonder how such straightforward techniques yield such delicious results! Here’s what you can expect:

1. Bloom the Yeast: Start by dissolving yeast and sugar in lukewarm water.
2. Make the Dough: Combine flour and salt, then mix in the yeast mixture and olive oil until a wet dough forms.
3. Proofing: Allow the dough to rise—either quickly or over a longer period—until it has doubled in size.
4. Folding & Final Proofing: Fold the dough for structure and let it rest again.
5. Topping & Baking: Add your desired toppings, and bake until golden and crisp.

Ingredients You’ll Need

To make focaccia, gather the following essentials:

• 1¾ cups lukewarm water
• 2 teaspoons instant dry yeast
• 2 teaspoons sugar
• 4 cups all-purpose flour (or bread flour)
• 3 teaspoons salt
• 2 tablespoons extra virgin olive oil (+ more to grease the pan or use parchment paper)
• 2 tablespoons extra virgin olive oil (for topping)
• 3 tablespoons water (for topping)
• ½ teaspoon salt (for topping)
• Optional: flaky salt and 3 pinches of rosemary (fresh or dried)

Feel free to substitute the all-purpose flour with bread flour for increased chewiness or add other herbs and spices based on your personal taste!

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Preparation Steps

1. Bloom the Yeast: In a small bowl, whisk together lukewarm water, instant yeast, and sugar. Let it sit for 30 seconds until the yeast fully dissolves. If it doesn’t, start fresh.

2. Make the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and stir with a sturdy spoon until you have a wet, sticky dough—approximately 1 minute. Add the olive oil and stir for another minute until incorporated.

3. Choose Your Proofing Method:

   • Quick Proofing: Cover the dough with a damp cloth or plastic wrap and place it in a warm oven for 1.5 to 2 hours, or until it has doubled in size.
   • Slow Proofing: Cover the dough with plastic wrap and refrigerate for 8 to 24 hours. When ready, take it out and bring it to room temperature for 2 to 3 hours.

4. Folding: After proofing, fold the dough gently over itself 20 to 40 times in the bowl. Stop once the dough feels tight.

5. Final Proofing: Grease your baking pan with olive oil. Place the dough in the pan and spread it out using wet spoons. Cover and let it rest for another 45 minutes in a warm spot, while preheating the oven to 450°F (230°C).

6. Topping: Mix together the topping ingredients (2 tbsp olive oil, 3 tbsp water, and ½ tsp salt). Dip your fingers in the mixture and press dimples across the focaccia. Drizzle with remaining oil-water mixture, add rosemary and flaky salt if desired.

7. Bake: Slide the focaccia into the oven and bake for 20 to 25 minutes. It should be golden brown and crispy on top. Allow it to cool in the pan for at least 5 minutes before slicing.

Best Way to Serve

Focaccia is delicious on its own, but there are so many ways to enjoy it! Here are a few ideas:

• Serve warm alongside a hearty soup or salad for a Mediterranean feast.
• Turn it into a sandwich by layering it with your favorite meats, cheeses, and veggies.
• Slice it into chunks for a fantastic appetizer with dips like olive oil, balsamic vinegar, or hummus.
• Pair it with a glass of wine for a delightful evening treat.

Keeping Focaccia Fresh Longer

To preserve the freshness of your focaccia:

• Storage: Wrap leftover focaccia tightly in plastic wrap and store it at room temperature for up to 2 days.
• Reheating: Reheat slices in the oven at 350°F for about 5-7 minutes, just until warmed through.
• Freezing: For longer storage, freeze sliced focaccia in a freezer-safe bag for up to a month. Thaw at room temperature before reheating.

Helpful Hints

• Ingredient Temperature: Ensure your lukewarm water is not too hot; it should feel comfortable to the touch. Hot water can kill the yeast.
• Dough Consistency: If your dough seems too dry, sprinkle in a little more water as needed. It should be tacky but not too sticky.
• Proofing Environment: If your kitchen is cool, consider creating a warm environment by placing the dough near (but not on) a heating source.

Creative Twists

Want to customize your focaccia? Consider these fun variations:

• Herb-Infused: Mix in various herbs like thyme, oregano, or basil directly into the dough for a flavor boost.
• Cheese Lover’s Delight: Top your focaccia with mozzarella or parmesan before baking.
• Veggie Toppings: Add sliced olives, sun-dried tomatoes, or caramelized onions for added taste and texture.
• Sweet Focaccia: Try adding a sprinkle of cinnamon sugar before baking for a sweet treat that pairs wonderfully with coffee.

FAQ

1. Can I use active dry yeast instead of instant dry yeast?
Yes, but you’ll need to proof it in the lukewarm water with sugar before adding it to the flour.

2. Can I make this focaccia gluten-free?
Absolutely! Substitute regular flour with a gluten-free flour blend that works for bread.

3. How do I know when my focaccia is done baking?
It should be golden brown on top and firm to the touch. You can also tap the bottom; if it sounds hollow, it’s ready!

Focaccia is more than just a bread; it’s an experience that invites creativity and warmth into the kitchen. Once you’ve tried this recipe, you’ll be compelled to experiment with your variations, making it a truly interactive and enjoyable culinary adventure. Happy baking!

Classic Focaccia Bread

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• Total Time: 115 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Deliciously soft and chewy focaccia bread, perfect as a side or for sandwiches.

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Ingredients

Scale 1x2x3x

• 1¾ cups lukewarm water
• 2 teaspoons instant dry yeast
• 2 teaspoons sugar
• 4 cups all-purpose flour (or bread flour)
• 3 teaspoons salt
• 2 tablespoons extra virgin olive oil (+ more to grease the pan)
• 2 tablespoons extra virgin olive oil (for topping)
• 3 tablespoons water (for topping)
• ½ teaspoon salt (for topping)
• Optional: flaky salt and 3 pinches of rosemary (fresh or dried)

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Instructions

1. Bloom the Yeast: In a small bowl, whisk together lukewarm water, instant yeast, and sugar. Let it sit for 30 seconds until the yeast fully dissolves.
2. Make the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and stir with a sturdy spoon until you have a wet, sticky dough. Add the olive oil and stir until incorporated.
3. Choose Your Proofing Method:
• Quick Proofing: Cover the dough and place it in a warm oven for 1.5 to 2 hours.
• Slow Proofing: Cover with plastic wrap and refrigerate for 8 to 24 hours, then bring to room temperature for 2 to 3 hours.
4. Folding: After proofing, fold the dough gently over itself 20 to 40 times in the bowl.
5. Final Proofing: Grease your baking pan with olive oil. Place the dough in the pan, spread it out, cover, and let it rest for 45 minutes.
6. Topping: Mix together topping ingredients. Press dimples in the focaccia and drizzle with the oil-water mixture.
7. Bake: Preheat the oven to 450°F (230°C) and bake for 20 to 25 minutes until golden brown.

Notes

To store leftovers, wrap in plastic wrap and keep at room temperature for up to 2 days.

• Prep Time: 90 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 1g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 0mg

Keywords: focaccia, bread, Italian, baking, homemade