Focaccia, an Italian flatbread that hails from the coastal region of Liguria, is beloved for its soft, airy interior and crisp, golden crust. This versatile bread, often infused with olive oil and herbs, serves as a perfect accompaniment to meals, a base for sandwiches, or a delightful snack on its own. Here’s a comprehensive guide to crafting this classic bread at home.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm water (about 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 teaspoons sea salt
- 1 teaspoon sugar
- ¼ cup extra virgin olive oil, plus more for drizzling
- Fresh rosemary sprigs (or other herbs like thyme or oregano)
- Flaky sea salt for topping
Instructions:
Prepare the Dough:
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes foamy, indicating that the yeast is active.
- In a large mixing bowl, combine the flour and sea salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
Knead the Dough:
- Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough becomes smooth and elastic. If using a stand mixer, use the dough hook attachment and knead on medium speed for about 5-7 minutes.
First Rise:
- Transfer the dough to a lightly oiled bowl, turning it to coat all sides with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Dough:
- Once the dough has risen, punch it down to release the air. Transfer it to a generously oiled baking sheet or a large cast-iron skillet. Using your fingers, press the dough out to fit the pan, creating dimples all over the surface.
Second Rise:
- Cover the dough loosely with a damp cloth or plastic wrap. Let it rise again for about 30-45 minutes, until it puffs up slightly.
Prepare for Baking:
- Preheat your oven to 450°F (230°C). Drizzle more olive oil over the surface of the dough, ensuring it pools in the dimples. Sprinkle with fresh rosemary leaves and flaky sea salt.
Bake the Focaccia:
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crisp. If the top is browning too quickly, cover it loosely with aluminum foil for the remaining baking time.
Cool and Serve:
- Remove from the oven and allow the focaccia to cool on a wire rack. Drizzle with a bit more olive oil if desired, and serve warm or at room temperature.
Tips for Perfect Focaccia
- Olive Oil Quality: Since olive oil is a key ingredient, using high-quality extra virgin olive oil will significantly enhance the flavor of your focaccia.
- Flavor Variations: Customize your focaccia with various toppings like cherry tomatoes, caramelized onions, olives, or cheese. The possibilities are endless.
- Herbs: While rosemary is traditional, experimenting with other fresh herbs such as thyme, oregano, or sage can provide unique flavor profiles.
- Flaky Sea Salt: A generous sprinkle of flaky sea salt before baking adds a delightful crunch and bursts of flavor.
Focaccia is more than just bread; it’s a canvas for culinary creativity. With its simple ingredients and straightforward method, making focaccia at home is a rewarding experience that brings a taste of Italy into your kitchen. Whether you enjoy it fresh out of the oven or as a part of a meal, this focaccia recipe is sure to become a household favorite. Happy baking!
