Who doesn’t love the aroma of freshly baked focaccia wafting through their kitchen?
This iconic Italian flatbread has been captivating taste buds for centuries, and now it’s your turn to master it!
It’s time to channel your inner Italian baker and create a focaccia that would make nonna proud.
Get ready to knead, dimple, and drizzle your way to bread perfection!
Essential Ingredients for Perfect Focaccia
To create the perfect focaccia, you’ll need:
- High-quality flour: Bread flour or all-purpose flour works well.
- Olive oil: A good extra-virgin olive oil is crucial for authentic flavor.
- Yeast: Active dry or instant yeast will both do the job.
- Salt: Coarse sea salt adds texture and enhances flavor.
- Water: The right amount of water creates the ideal dough consistency.
- Herbs and toppings: Rosemary is traditional, but feel free to experiment!
Tips for Focaccia Success
- Don’t skimp on the olive oil – it’s key to that authentic flavor and texture.
- Be gentle when creating the dimples; you don’t want to deflate the dough completely.
- Let the dough rise in a warm, draft-free area for the best results.
- Experiment with different herbs and toppings to find your favorite combination.
Variations and Creative Toppings
While classic rosemary and sea salt are always a hit, why not get creative? Try:
- Mediterranean-inspired: Olives, sun-dried tomatoes, and feta cheese
- Sweet variation: Grapes, honey, and thyme
- Stuffed focaccia: Fill with prosciutto and mozzarella before baking
Serving and Storing Your Focaccia
Focaccia is best enjoyed fresh out of the oven, but it can be stored for a few days. Here’s how:
- Serve it warm as a side to soups or salads, or use it as a base for sandwiches.
- Store at room temperature in an airtight container for up to 2 days.
- To reheat, pop it in a 375°F (190°C) oven for 5-10 minutes to crisp it up.
Recipe FAQ’s
Can I make focaccia without a stand mixer?
Absolutely! While a stand mixer can make the process easier, you can knead the dough by hand on a lightly floured surface for about 10-15 minutes.
Can I prepare the dough in advance?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.
My focaccia didn’t rise well. What went wrong?
This could be due to old yeast, water that’s too hot (which can kill the yeast), or not enough rising time. Make sure your yeast is fresh and your water is warm, not hot.
Easy Homemade Focaccia Bread Recipe
Ingredients
- 4 cups 500g bread flour or all-purpose flour
- 2 ¼ teaspoons 7g active dry yeast or instant yeast
- 2 teaspoons 10g salt
- 1 ¾ cups 415ml warm water
- ¼ cup 60ml extra virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
Mixing and kneading the dough:
- In a large bowl, combine 4 cups of flour, 2 teaspoons of salt, and 2 1/4 teaspoons of yeast. Add 1 3/4 cups of warm water and 1/4 cup of olive oil. Mix until a shaggy dough forms, then knead for about 10 minutes until smooth and elastic.
First rise:
- Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Shaping and dimpling the focaccia:
- Grease a baking sheet with olive oil. Gently stretch the dough to fit the pan. Use your fingertips to create those signature dimples all over the surface.
Second rise:
- Cover the dough and let it rise again for about 30 minutes.
Topping and baking:
- Preheat your oven to 425°F (220°C). Drizzle the focaccia generously with olive oil, sprinkle with sea salt and rosemary. Bake for 20-25 minutes until golden brown.