There’s no bread quite like a delicious, warm slice of homemade focaccia. Originating from the Ligurian region of Italy, this soft, chewy bread is perfect for dipping in olive oil, or serving alongside a hearty pasta dish. Best of all, making focaccia from scratch can be simpler than you think! Here you’ll find an easy and delicious focaccia bread recipe that’s sure to impress your family and friends.
Focaccia Ingredients
For the Basic Bread:
– 500g strong white flour
– 10g fine sea salt
– 14g fresh or 7g dried yeast
– 2 tablespoons extra virgin olive oil
– 325ml lukewarm water
Optional Toppings:
– Soli tomatoes, halved
– Green and black olives, pitted
– Fresh rosemary or thyme, chopped
– Coarse sea salt
– Parmesan or feta cheese, grated
– Extra virgin olive oil
Instructions:
Step 1: Mixing and Kneading
Start by mixing the flour and salt in a large bowl. Next, make a well in the center and add in the yeast and extra virgin olive oil. Gradually pour in the lukewarm water and knead until a soft and sticky dough forms. If the dough sticks to your fingers, add a bit more flour until it’s just the right consistency. Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough becomes springy and smooth.
Step 2: First Rise
Once the dough is kneaded, shape it into a ball and transfer it to an oiled bowl. Brush the top of the dough with a bit of olive oil and cover the bowl with a clean tea towel. Leave the dough to rise in a warm spot for about 1 to 1½ hours, or until it has doubled in size.
Step 3: Shaping and Second Rise
Preheat your oven to 220°C. Once the dough has risen, gently punch it down to release the air. Lightly flour your work surface and begin shaping the dough into a rectangle or circle of your desired size. Transfer the dough to a greased baking sheet and brush the top with a bit of olive oil.
If you’re adding toppings, now is the time to do so. Press the tomatoes, olives, herbs, and cheese into the dough and sprinkle with coarse sea salt. Cover the dough with a clean tea towel and let it rise for an additional 30-45 minutes.
Step 4: Baking
Once the bread has had its second rise, bake in the preheated oven for 25-30 minutes, or until golden brown on top. The finished bread should sound hollow when tapped on the bottom.
Remove the focaccia from the oven and let cool for a few minutes before slicing it. Serve warm with your favorite olive oil-based dip or alongside your favorite Italian dishes.
Tips and Variations:
– For extra flavor, try sprinkling the dough with chopped garlic and dallop of pesto before adding toppings.
– To make rosemary and olive oil focaccia, simply brush the top of the dough with extra virgin olive oil and sprinkle with fresh rosemary and coarse sea salt. Bake as directed above.
– If you’re short on time, you can skip the second rise and bake the focaccia as soon as the dough has been shaped.
– Leftover focaccia is great for making sandwiches or bruschetta. Simply split the bread in half, add your favorite fillings, and enjoy!
With a few key ingredients and a little bit of patience, you can easily whip up a delicious and aromatic focaccia bread. Whether you’re making it for a special occasion or just a weeknight treat, this easy homemade bread is sure to be a hit!
