There's nothing quite like the aroma of freshly baked bread wafting through the air, and few breads can boast a smell as inviting as that of a traditional focaccia. This Italian flatbread, filled with the rustic flavors of olive oil, herbs, and salt, has a texture that's soft yet crisp, and a taste that's at once comforting and irresistible.
If you've been craving the taste of a bakery's best focaccia but haven't had the chance to visit one, don't despair. With this easy-to-follow recipe, you can make a bakery-quality focaccia at home, using simple ingredients and basic tools. So, let's get started!
Preparation and Ingredients
Before you begin, ensure you have all the ingredients at room temperature to facilitate a smoother dough-making process. This will also result in a better rise and texture for your focaccia.
The list of ingredients is simple: flour, water, yeast, salt, and olive oil. You'll also need some fresh or dried herbs for garnishing, such as rosemary, thyme, or oregano.
Create the Dough
Begin by combining the flour, yeast, and salt in a large mixing bowl. Make a well in the center and pour in about three-quarters of the water. Start to mix, adding more water as needed to form a soft dough. You may not need all the water, or you might need a bit more.
Once the dough comes together, turn it out onto a lightly floured surface and knead for about 10 minutes. It should become smooth and elastic. If the dough is too sticky, add a bit more flour. If it's too stiff, add a touch more water.
Let it Rise
Place the dough in a greased bowl, turning it to coat the top. Cover the bowl with a damp cloth and let it rise in a warm, draft-free place for about an hour, or until it has doubled in size.
While you're waiting, preheat your oven and prepare your baking pan. Place a large baking sheet or half sheet pan in the oven as it heats. This will help create a crispy bottom crust on your focaccia.
Shaping and Seasoning
Once the dough has risen, turn it out onto a parchment-lined baking sheet or a cutting board. Gently shape it into a rectangle or oval, about 1-inch thick. You can use your fingers to press and stretch the dough to the desired shape and thickness.
Cover the dough with a clean kitchen towel or plastic wrap and let it rise again for another 30 minutes. This will help ensure your focaccia has a light, airy texture.
Docking and Drizzling
Before baking, use your fingers to dimple the surface of the dough. This is called "docking" and helps the focaccia bake evenly and prevents large bubbles from forming on the surface.
Drizzle the focaccia with olive oil, ensuring every inch is covered. Sprinkle with your chosen herbs and a generous sprinkle of coarse salt. At this stage, you can also add any additional toppings you like, such as sundried tomatoes, olives, or caramelized onions.
Baking
Carefully – and quickly – transfer the focaccia (still on the parchment paper, if using) onto the preheated baking sheet in the oven. Bake for 20-25 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
Remove the focaccia from the oven and let it cool for a few minutes before serving. This allows the flavors to meld and the bread to firm up slightly.
Serving Your Focaccia
Cut the focaccia into squares or wedges and serve it warm or at room temperature. It's best enjoyed soon after baking, but leftovers can be stored in an airtight container at room temperature for up to 3 days.
You can serve focaccia on its own, as a side to soups or salads, or even as a base for sandwiches. It's versatile, delicious, and entirely too easy to make at home. So, what are you waiting for? Get baking!
Once you've mastered this classic focaccia recipe, you can start experimenting with different herbs and toppings. The possibilities are endless, and each variation will be just as delicious as the last. Happy baking!