Importance Score: 20 / 100 🔵
Easy Homemade Focaccia Bread Recipe
Focaccia, a celebrated flatbread originating from Italy, is often likened to a “bread pizza” or “pizza bread” due to its similar appearance and versatility. This flavorful focaccia bread recipe is characterized by its soft, airy interior and a signature dimpled surface. The indentations are created by pressing fingertips into the dough, which also encourages pools of olive oil to gather, contributing to its rich taste and texture. This guide provides a simple method for baking delicious homemade focaccia.
Versatile Uses of Focaccia
Olive oil bread such as focaccia is highly versatile in its culinary applications. It can be served as an accompaniment to meals, utilized as sandwich bread, or savored on its own. Its robust texture and flavor profile make it an excellent addition to charcuterie boards and antipasto platters. While this recipe suggests garlic salt and rosemary as flavor enhancements, the adaptability of focaccia allows for a wide array of toppings and seasonings to suit personal preference.
Simple Focaccia Recipe: Quick Baking Time
The beauty of this easy focaccia recipe lies in its simplicity and speed. With a straightforward preparation and a baking time of only 20-25 minutes, fresh, flavorful focaccia can be readily enjoyed. This quick baking time makes it an ideal choice for both novice and experienced bakers seeking a satisfying and impressive bread.
Focaccia Bread Ingredients
Essential Components
- 7g active dry yeast
- 500g strong white bread flour
- Two teaspoons salt
- Generous quantity of olive oil
- Optional seasonings: salt flakes and rosemary, to taste
Step-by-Step Focaccia Method
Preparing the Dough Starter
Begin by activating the yeast. In a mixing bowl, combine the dried yeast with 400ml of lukewarm water. Allow the mixture to stand for approximately 10 minutes. This process allows the yeast to become active and ensures optimal dough rise.
Combining Ingredients
In a separate large bowl, introduce the strong white bread flour and salt. Create a well in the center of the dry ingredients and pour in the yeast mixture. Gently stir to combine the wet and dry components until a shaggy dough forms.
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Initial Dough Proofing
Once the ingredients are well combined, drizzle one to two tablespoons of olive oil over the dough. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest and proof for 30 minutes at room temperature.
Developing Dough Structure: Stretch and Folds
To achieve the characteristic airy and springy texture of focaccia, perform a series of stretch and folds. Lightly oil your hands to prevent sticking. Gently lift a portion of the dough from the top, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl and repeat this stretch and fold process three more times around the circumference of the dough. This technique develops gluten and enhances the bread’s texture.
Second and Third Proofing Stages
Cover the bowl again and allow the dough to rest for another 30 minutes. Repeat the stretch and fold process twice more, with 30-minute intervals of rest in between each set of folds. After the final set of stretch and folds, cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Allow the dough to cold proof for a minimum of four hours, ideally overnight, to further develop flavor and texture.
Preparing for Baking
Remove the dough from the refrigerator and gently pour it into a baking dish that has been liberally oiled with olive oil. A square or rectangular shallow dish is recommended for achieving the optimal focaccia shape and even baking.
Final Proof and Dimpling
Let the dough rest in the oiled baking dish for two hours at room temperature for a final proof. Preheat your oven to approximately 220°C (conventional oven) or 200°C (fan oven). Generously drizzle additional olive oil over the surface of the dough. Using your fingertips, firmly press into the dough to create dimples, ensuring your fingers reach the bottom of the dish. These dimples are crucial for the focaccia’s texture and for holding olive oil and toppings.
Adding Seasonings and Baking
Evenly distribute garlic sea salt over the dimpled dough. If using rosemary, lightly oil fresh rosemary sprigs to prevent burning during baking and arrange them decoratively into the dough. Place the prepared focaccia in the preheated oven and bake for 20 to 25 minutes, or until golden brown and cooked through.
Serving Suggestion
Remove the freshly baked focaccia from the oven. It is best enjoyed warm, optionally served with balsamic vinegar for dipping.