Imagine a fluffy, airy bread with a crisp exterior, bursting with the flavors of olive oil, fresh herbs, and your favorite toppings. That's focaccia, a beloved Italian flatbread that adds a touch of gourmet to any meal. It's versatile and can be served as a side dish, turned into a sandwich, or enjoyed on its own. Making focaccia might seem daunting, but it's actually quite simple.
With a bit of patience and a few basic ingredients, you can bring a piece of the Mediterranean to your table. This recipe takes the guesswork out of baking, guiding you through each step towards creating a delectable focaccia that everyone will adore.
Why This Recipe Works
Simplicity and Flexibility: One of the best things about this focaccia recipe is how simple it is. You don't need any fancy ingredients or techniques, just standard kitchen staples: flour, oil, yeast, water, and salt. Plus, focaccia is incredibly forgiving. Whether you're a novice or experienced baker, you'll find this recipe easy to follow. The dough's versatility is a standout feature; you can customize it with various herbs, like rosemary or basil, and toppings such as olives, tomatoes, or garlic. This means you can adjust the flavor profile based on your preference or what's available, making it a practical choice for different occasions and seasons.
Textural Perfection and Flavorful Experience: This recipe delivers on every textural promise: the soft, tender inside swathed in a golden, crunchy crust. The secret lies in the generous use of olive oil, which not only enhances flavor but also contributes to that characteristic crisp exterior and moist interior. Moreover, the slow rise method is a fundamental step that ensures the bread's airy and bubbly texture, capturing the authentic essence of traditional Italian focaccia. When you pull your creation out of the oven, you'll experience an aroma and taste that instantly brighten your mealtime, proving that homemade focaccia is well worth the effort.
Ingredients
Flour - The base of the bread, providing structure. Ideally, use bread flour for a higher rise, but all-purpose flour works well too.
Warm Water - Activates the yeast, helping the bread rise. It should be warm to the touch but not hot, as too much heat can kill the yeast.
Yeast - This is what makes the bread rise. You can use active dry yeast or, for a quicker rise, instant yeast.
Olive Oil - Adds flavor and a tender texture to the bread. For a different taste or if you have an allergy, you can substitute with another vegetable oil or melted butter.
Salt - Enhances all the flavors. If you're reducing sodium, you can decrease the amount, but it's crucial for the taste.
Tips
- Don't rush the proofing (rising) process. Allowing the dough to rise properly contributes to a better texture and flavor.
- Dimple the dough generously with your fingers before baking to create characteristic texture and prevent excessive rising.
- Add your favorite herbs like rosemary or thyme, or spices and coarse salt before baking for extra flavor.
- Monitor your focaccia while baking since oven temperatures can vary, and you want a golden brown color.
- Leftover focaccia? Refresh each piece in a toaster oven or regular oven to make it crusty again.
How to Serve
Focaccia bread is incredibly versatile and known for its rich flavor and crispy exterior combined with a soft interior. It's a perfect accompaniment to many meals, serving as a delicious absorbent for sauces and a carrier for various ingredients.
- Slice it horizontally and use it for hearty, flavorful sandwiches packed with meats, vegetables, and cheese.
- Serve as a side with soups or salads, soaking up delicious flavors and adding a satisfying texture.
- Cut into strips or squares and serve with olive oil and balsamic vinegar as a delightful appetizer.
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Focaccia Bread
Ingredients
- 2 ¼ cups bread flour or all-purpose flour
- 1 cup warm water
- 1 packet 2 ¼ teaspoons active dry yeast or instant yeast
- ¼ cup olive oil plus extra for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar helps to activate the yeast
- Optional toppings: Rosemary coarse sea salt, cherry tomatoes, olives
Instructions
- In a large bowl, combine warm water (not hot), yeast, and sugar. Stir and let sit for 5-10 minutes until frothy.
- Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix until the dough comes together.
- Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth.
- Place the dough in a well-oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C). Gently punch the dough down and spread it out on an oiled baking sheet, creating dimples with your fingers.
- Drizzle the remaining olive oil over the dough and add your preferred toppings.
- Bake for 20-25 minutes or until golden brown. Let it cool slightly before cutting.
Nutrition
Notes
- Don't rush the proofing (rising) process. Allowing the dough to rise properly contributes to a better texture and flavor.
- Dimple the dough generously with your fingers before baking to create characteristic texture and prevent excessive rising.
- Add your favorite herbs like rosemary or thyme, or spices and coarse salt before baking for extra flavor.
- Monitor your focaccia while baking since oven temperatures can vary, and you want a golden brown color.
- Leftover focaccia? Refresh each piece in a toaster oven or regular oven to make it crusty again.