focaccia
Focaccia recipe for soft, airy bread with a healthy twist. Try this Mediterranean classic perfect for any meal, full of authentic flavor.
Ingredients
Method
Preparing the Dough and Topping
- In a large bowl, combine all-purpose flour, whole wheat flour, sugar, and yeast. Mix well with a spoon.
- Add warm water and 1/4 cup of olive oil. Stir until a shaggy dough forms.
- Mix in sea salt and knead the dough on a lightly floured surface for about 8 minutes, or until smooth and elastic.
- Transfer the dough to a greased bowl. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
- Grease a rectangular baking pan with olive oil. Place the risen dough on the pan, and gently stretch it with your fingers to fit the shape of the pan.
- Drizzle olive oil generously over the dough. Use your fingertips to dimple the surface, pressing down gently.
- Scatter chopped rosemary, tomato halves, and sliced olives (if using) evenly on top. Press them slightly into the dough.
- Let the dough rest, uncovered, for 15 to 20 minutes while preheating the oven to 220°C (428°F).
- Bake in the center of the oven for about 20 minutes, or until golden and crisp on top.
- Remove from oven. Let cool for a few minutes. Drizzle with a little more olive oil, slice, and serve warm.
Notes
Focaccia stands out as one of the most adaptable breads in Italian cuisine, known for its pillowy crumb, golden crust, and delightful aroma. Whether served warm out of the oven or cold at a picnic, it's a crowd-pleaser that seamlessly fits into any meal of the day.
Tips to Perfect Your Focaccia
- Let the dough rise properly: A slow, warm rise is vital for a soft, airy texture. Rushing the procedure may result in a heavy bread. For extra flavor and lift, let it rise overnight in the refrigerator if you have time.
- Olive oil is key: Use a good-quality extra virgin olive oil for the dough and the topping. Don’t be afraid to drizzle generously over the dough before and after baking for a rich, aromatic finish.
- Dimpling the dough: Press your fingertips deep into the surface just before baking. This not only gives focaccia its classic look, but also helps the olive oil and herbs soak in for maximum flavor.
- Ingredient swaps: No whole wheat flour? Substitute with all-purpose flour. Out of rosemary? Try thyme, oregano, or basil for a new flavor twist. You can also add caramelized onions, roasted garlic, or even thin slices of potato as toppings.
Preparation Techniques and Serving Ideas
- Avoid dense focaccia: Don’t add too much flour—the dough should be sticky and elastic, not stiff. Lightly oil your hands while handling it.
- Serving suggestions: Focaccia pairs wonderfully with a fresh tomato salad, cured meats, or classic Italian cheeses. For brunch, try it with scrambled eggs and avocado. Slice leftovers horizontally for outstanding sandwich bread.
- Creative additions: Top with olives and tomatoes for a Mediterranean touch, or sprinkle coarse sea salt and cracked black pepper before baking for a savory finish.
- Storing: Wrap in a clean kitchen towel and store at room temperature for up to 2 days. Reheat briefly in the oven to restore its inviting texture.
