focaccia
Focaccia, the perfect Italian bread! Soft, aromatic, with olive oil and fresh herbs. Quick, easy, and irresistibly delicious.
Ingredients
Method
- In a large bowl, combine flour, salt, sugar, and instant dry yeast. Mix well to incorporate the dry ingredients.
- Add warm water and olive oil to the bowl. Stir with a wooden spoon until all ingredients are well blended and a rough dough forms.
- Knead the dough for 10 minutes on a floured surface until smooth and elastic. If sticky, add a little flour.
- Place the dough in a greased bowl. Cover with a clean towel and let it rise for 1 hour or until doubled in size.
- Transfer the risen dough to a greased baking pan. Gently stretch it to fill the pan. Cover and rest for 15 minutes.
- Drizzle olive oil over the dough. Dimple the surface with your fingers to create classic focaccia indents.
- Sprinkle with chopped rosemary and coarse salt over the top.
- Bake in a preheated oven at 220ºC (428ºF) for 15-20 minutes or until golden brown and cooked through.
- Remove from oven, let cool slightly, cut into slices, and serve warm.
Notes
Focaccia stands out as one of the most versatile and beloved breads from Italian cuisine, perfect for both everyday meals and special gatherings. Its soft interior and crispy, golden crust make it a cherished favorite whether you’re serving it as an appetizer, a side to soups, or even for sandwiches loaded with fresh ingredients.
Practical Tips & Ingredient Swaps
- Hydration is key: If your dough feels a little sticky, that’s a good sign! This higher hydration yields a softer, airier texture. Just flour your hands instead of adding too much extra flour.
- If you’re out of fresh rosemary, try thyme, oregano, or a mix of your favorite Mediterranean herbs. Each creates a delicious twist.
- Extra-virgin olive oil truly enhances flavor and aroma. Don’t skimp on the drizzle before baking and even right after cutting!
Technique Advice
- Letting the dough ferment properly (ideally in a warm, draft-free spot) is essential for developing both texture and flavor. If you want even bigger air pockets, let it rise in the fridge overnight.
- Dimpling the dough with your fingertips before baking helps trap pockets of oil and creates the signature focaccia look and taste.
- For a crispier bottom, bake your focaccia on a preheated pizza stone or an inverted sheet pan.
Serving, Variations & Pairings
- Serve your focaccia warm, cut into generous squares or wedges, alongside classic Italian minestrone, a plate of cheeses, or mixed olives for a true Mediterranean feast.
- Consider topping with cherry tomatoes, caramelized onions, or even thinly sliced potatoes before baking for more flavor and visual appeal.
- For a breakfast treat, toast a slice and serve with smashed avocado or scrambled eggs!
