Focaccia is a classic Italian bread that has captured the hearts of food lovers worldwide with its golden crust, fluffy interior, and irresistible aroma. Known for its versatility, this flatbread is often enjoyed as a snack, side dish, or base for sandwiches.
With its origins tracing back to ancient Rome, focaccia has become a staple in Italian cuisine, celebrated for its simplicity and ability to highlight the flavors of fresh herbs, olive oil, and other toppings.
Making focaccia at home is surprisingly straightforward and rewarding, requiring just a few basic ingredients and a bit of patience. Whether you prefer it topped with rosemary and sea salt or customized with your favorite vegetables, mastering this recipe is a great way to bring a touch of rustic Italian charm to your kitchen.
In this post, I’ll guide you step-by-step through the process, ensuring you achieve a perfectly golden and flavorful loaf every time.
Ingredients
- Bread Flour: 3 ¾ cups (about 450g)
- Warm Water: 2 cups (about 470ml)
- Active Dry Yeast: 3 teaspoons (or one packet, approximately 0.25 ounces)
- Honey or Sugar: 1 teaspoon
- Salt: 1 teaspoon (plus more for topping)
- Extra Virgin Olive Oil: 8-10 tablespoons (plus more for drizzling)
- Optional Toppings:
- Fresh rosemary
- Sliced garlic
- Sliced red onion
- Flaky sea salt
Instructions
Activate the Yeast: In a large bowl, combine warm water and honey or sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until frothy.
Mix the Dough: Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms. If using a stand mixer, mix on low speed for about 2 minutes, then increase to medium speed for another 5 minutes until smooth.
First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm area until it doubles in size, about 1-2 hours.
Prepare for Baking: Preheat your oven to 450°F (232°C). Grease a baking pan (9×13 inches recommended) with olive oil.
Shape the Dough: Gently transfer the dough to the greased pan and stretch it to fit. Use your fingers to create deep dimples all over the surface.
Add Toppings: Drizzle more olive oil over the top and sprinkle with flaky sea salt and any other toppings you prefer (such as rosemary or garlic).
Second Rise:Let the dough rest for another 30 minutes while the oven heats up.
Bake: Bake in the preheated oven for about 20-25 minutes, or until golden brown.
Cool and Serve: Remove from the oven and let cool slightly before slicing. Drizzle with additional olive oil if desired. Enjoy your homemade focaccia as an appetizer, side dish, or on its own!
Making Focaccia Bread Using Sourdough
To achieve a delicious sourdough focaccia, there are specific variations and steps to consider that differ from traditional focaccia made with commercial yeast. Here’s a detailed overview
Key Steps for Sourdough Focaccia
Use a Strong Sourdough Starter: Ensure your sourdough starter is active and bubbly. This is crucial for proper leavening and flavor development in the focaccia.
Mixing the Dough: Combine your starter with warm water, flour, and salt. The hydration level can be adjusted slightly based on your preference for dough consistency.
Bulk Fermentation: Allow the dough to rise at room temperature until it has doubled in size, which may take several hours (typically 4-6 hours). This slow fermentation enhances the flavor and texture.
Second Rise: After shaping the dough in the baking pan, let it rise again until puffy and filled out (about 30-45 minutes). This step is essential for achieving a light and airy texture.
Dimpling: Before baking, use your fingers to create dimples across the surface of the dough. This not only adds texture but also helps to hold toppings like olive oil and salt.
Baking: Bake at a high temperature (around 450°F or 232°C) until golden brown (approximately 25-30 minutes). The high heat creates a crispy crust while keeping the inside soft.
Variations and Topping Ideas
Sourdough focaccia is highly versatile, allowing for numerous topping options:
Herbs and Seasonings: Classic combinations include rosemary, thyme, or oregano with coarse sea salt.
Vegetables: Top with sliced tomatoes, olives, caramelized onions, or roasted garlic.
Cheese: Add feta, mozzarella, or Gorgonzola for extra flavor.
Fruits: Experiment with grapes or figs for a sweet twist.
Savory Combinations: Try pancetta with Parmesan or prosciutto with burrata for a gourmet touch.
Making sourdough focaccia involves patience and attention to detail but rewards you with a flavorful bread that can be customized in countless ways.
Image Credit: https://alexandracooks.com/
FAQs for Focaccia Bread Recipe
What type of flour is best for making focaccia?
The best flour for making focaccia is all-purpose flour or strong white bread flour. All-purpose flour provides a good balance of structure and tenderness, while strong bread flour has a higher protein content, which can result in a chewier texture.
Some recipes also suggest using a gluten-free flour blend for those with dietary restrictions.
How long should I let the dough rise?
Focaccia dough should typically rise for about 1 to 2 hours at room temperature until it has doubled in size. Alternatively, you can refrigerate the dough for an extended rise of 12 to 72 hours, which enhances the flavor and texture of the bread.
Why is my focaccia bread dense?
A dense focaccia can result from several factors: using too much flour, not allowing the dough to rise sufficiently, or not incorporating enough water. Make sure to measure your ingredients accurately and ensure the dough is sticky but manageable.
Properly kneading and allowing enough rising time will also help achieve a lighter texture.
Can I add toppings to my focaccia?
Yes, you can customize your focaccia with various toppings! Common additions include fresh herbs (like rosemary), olives, sun-dried tomatoes, garlic, cheese, or even caramelized onions. Just ensure that any toppings are pressed into the dough before baking to prevent them from burning.
How do I store leftover focaccia?
To store leftover focaccia, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze it wrapped in plastic and aluminum foil for up to 1 month.
When ready to eat, thaw at room temperature or reheat in the oven to restore its texture.
What’s the best way to store homemade focaccia bread?
To store homemade focaccia bread effectively, follow these guidelines:
Room Temperature Storage
Baked focaccia can last at room temperature for up to 2 days. Wrap the focaccia in plastic wrap or place it in an airtight container to prevent it from drying out. Keeping it sealed helps maintain its moisture and freshness.
Long-Term Storage
For longer storage, you can freeze the focaccia. Once the bread has cooled completely, wrap it tightly in plastic wrap and then place it in an airtight freezer bag or container. This method allows you to store it for up to 1 month.
When you’re ready to eat the frozen focaccia, remove it from the freezer and let it thaw at room temperature. You can also reheat it in the oven to restore some of its original texture.
Additional Tips
While you can store focaccia in the fridge for a few days, it’s generally not recommended as refrigeration can dry out the bread and negatively affect its texture. If you prefer, you can slice the focaccia before storing it. Wrap each slice individually in plastic wrap for easier access later on.
Ana is a health-conscious mom who prioritizes nutritious eating without compromising on taste. Her recipe collection focuses on wholesome meals that are packed with nutrients and flavor, using fresh ingredients and whole grains.
Ana enjoys creating balanced dishes that cater to various dietary needs, including low-carb, paleo, and dairy-free options.
She shares educational content on the benefits of different superfoods and sustainable eating practices, aiming to inspire other moms to adopt a healthier lifestyle through their food choices.
