Indulge in the delightful aroma and soft, chewy texture of homemade focaccia with this easy-to-follow recipe, perfect for bread maker machines in the UK. Focaccia, a traditional Italian flatbread, serves as a versatile base for sandwiches, bruschetta, or simply on its own, drizzled with high-quality olive oil.
Baking focaccia at home allows you to experiment with various toppings and flavours, ensuring every bite is a burst of freshness and satisfaction. This recipe uses standard ingredients readily available in the UK, making it an accessible treat for bakers of all levels.
Understanding Focaccia: A Brief History and Characteristics
Focaccia has been an iconic part of Italian cuisine since the 15th century, originating from the Liguria region. Traditionally baked on a hearthstone oven, this flatbread is characterised by its dimpled, golden crust and slightly moist, porous interior. The name 'focaccia' stems from the Latin 'focacius', meaning 'hearth-baked bread'.
With time, focaccia evolved into regional variations, such as Pugliese-style focaccia with olive oil, or the dense, seedy VERSIONS from Liguria. Today, you can find countless versions worldwide, each boasting distinct textures and toppings, but all unmistakably Italian at heart.
The Perfect Breading for Focaccia
For an authentic focaccia texture, we'll use a mixture of strong bread flour and Tipo '00' flour. The former provides structure, while the latter contributes elasticity and a fine crumb. You can find Tipo '00' flour in specialty food stores or online retailers in the UK.
Substitution Tip: If Tipo '00' flour is unavailable, replace it with all-purpose flour, but note that the crumb may be slightly coarser. Alternatively, combine equal parts of strong bread flour and plain flour.
The Role of Olive Oil in Focaccia
High-quality olive oil is crucial for achieving both the flavour profile and characteristic dimpled exterior of focaccia. Use extra virgin olive oil for the best taste and numerous health benefits. Ensure your oil isn't too pungent, as it may overpower the bread's subtle flavours.
You'll use olive oil in both the dough and as a drizzle before and after baking. Don't be afraid to be generous; it's the key to a tender, golden crumb and an enticing aroma.
Mastering the Focaccia Dough: Step-by-Step
To create your focaccia dough in a bread maker machine, first prepare your ingredients: 250g strong bread flour, 100g Tipo '00' flour, 1 tsp salt, 1 tsp instant yeast, 3 tbsp extra virgin olive oil, and 250ml warm water. Mix these ingredients in the bread maker's pan according to your machine's specific instructions.
Set your bread maker to the 'Dough' or 'Bread' setting, ensuring the 'Light' colour option for baking is selected. Once the dough cycle is complete, carefully transfer the dough to a well-oiled baking sheet, gently spreading it to an even thickness (around 1.5cm).
Letting the Focaccia Dough Rest and Rise
Cover the baking sheet with a clean kitchen cloth, and allow the dough to rise in a warm, draft-free location for about 1 hour. During this time, the dough will expand and develop air pockets critical for focaccia's distinctive texture.
Tip: For optimal rising conditions, place your baking sheet in a switched-off oven with the light turned on. The oven provides a gentle, enclosed environment for the dough to rise.
Dimming and Adding Toppings
After the initial rise, use your thumb or fingers to dimple the dough's surface, ensuring an even and close dimple distance. Drizzle another 1-2 tbsp of olive oil over the dimples, allowing it to soak in. This technique creates a golden, crisp crust and aids absorbency for your chosen toppings.
Now comes the fun part: adding your preferred toppings! Classic focaccia combinations include tomatoes, olives, rosemary, garlic, caramelised onions, or a simple sprinkle of coarse salt and pepper. Load your toppings onto the olive oil-drizzled dough, gently pressing them in gently.
Baking and Serving Your Homemade Focaccia
Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Once preheated, carefully place your baking sheet in the oven and bake for 20-25 minutes, or until the crust is golden and centre still has a slight spring.
Remove the focaccia from the oven, let it cool for a few minutes, then gently lift it from the baking sheet and transfer to a wire rack to cool completely. Before serving, drizzle another 1-2 tbsp of olive oil over the bread, allowing it to seep into the warm, golden crust.
Storage and Leftovers
Store leftover focaccia in an airtight container at room temperature for up to 3 days. Reheat slices gently in a toaster oven or oven to maintain the bread's texture and flavour. Alternatively, freeze cooled focaccia for up to a month, reheating individual slices when desired.
Embrace the aromatic journey of creating homemade focaccia, and share this labour of love with loved ones. Enjoy the process of experimenting with toppings and experiencing the unparalleled satisfaction of serving a freshly baked, warm flatbread filled with love. You've earnt it, baker!