Focaccia bread, an Italian flatbread with deep roots in history and culture, has been delighting palates for centuries. Laura Vitale, an esteemed chef and TV personality, has popularized this traditional dish in modern kitchens with her unique take on the classic recipe.
Focaccia, originating in the region of Liguria, Italy, was once known as panis focacius. This namesake translates to 'hearth bread,' a nod to its humble beginnings, baked in the hearth of Roman ovens. Today, it's a staple in Italian bakeries, loved for its soft, airy interior and golden, olive oil-brushed crust.
Laura Vitale's Focaccia Bread Recipe
Laura Vitale's rendition of focaccia bread showcases the perfect balance of simplicity and sophistication in Italian cuisine. Her recipe, a blend of traditional techniques and personal touch, yields a light and flavorful loaf that's perfect for sandwiches, bruschetta, or simply on its own.
Vitale's approach emphasizes the quality of ingredients and the care with which they're handled. The result is a crispy edged, fluffy insides bread that evocates the charm of the Italian countryside.
Creating the Dough
At the heart of Vitale's recipe lies a simple dough made with all-purpose flour, salt, yeast, sugar, and olive oil. The dough is kneaded until soft and elastic, then left to rise in a warm, draft-free place. This initial rising process is crucial for developing the bread's texture and flavor.
Here's a tip from Laura: Don't be afraid to let the dough rest for an extra 10-15 minutes after the first knead. This allows the gluten to relax further, making the dough easier to handle.
Preparing the Toppings
While the dough rests, it's time to prepare the toppings that will lend focaccia its unique flavor profile. Traditional focaccia toppings include olive oil, coarse salt, and fresh herbs like rosemary or thyme. However, Laura Vitale encourages experimenting with different combinations to make it personal.
Rosemary is Vitale's top choice, appreciating its pungent, aromatic properties that complement the bread's simplicity. She suggests using fresh rosemary sprigs, gently crushing them between your fingers to release their fragrant oils before scattering them across the risen dough.
Baking and Serving Focaccia Bread
The risen dough is then transferred to a baking sheet, shaped into an even rectangle, and given a final rise. Before its turn in the oven, Vitale brushes more olive oil over the dough and adds her topping of choice. A sprinkle of coarse salt, a drizzle of honey, or a scattering of sesame seeds can all add delightful twists to your focaccia.
The bread is baked at a high temperature until golden brown, developing a crispy outer layer and soft, pillow-like interior. Once out of the oven, Vitale advises allowing the focaccia to cool slightly before serving. This lets the bread firms up just enough to hold its shape when sliced.
Suggested Pairings
Focaccia's versatility makes it an outstanding accompaniment to various dishes. As an appetizer, it's delightful on its own or served with a tomato-based dip. For a light meal, split a warm loaf and fill it with deli meats, cheese, and lettuce for a gourmet sandwich. In Italy, it's often enjoyed with cured meats, cheeses, and a glass of wine or beer.
Laura Vitale also recommends using leftover focaccia in bruschetta — a classic Italian snack featuring toasted bread topped with a mix of tomatoes, garlic, olive oil, and basil. It's the perfect way to repurpose any remaining slices and extend the joy of homemade focaccia.
Indulging in a slice of Laura Vitale's focaccia bread is more than just a meal; it's a journey through Mediterranean flavors and culinary heritage. So, why not embark on this gustatory adventure and bake your own batch today? Your taste buds will thank you!