When it comes to Italian bread, nothing quite tops the deliciousness and versatility of focaccia. This flatbread, originating from the Ligurian region, has become a global favorite. Mary Berry, the renowned British baker and television presenter, has her own signature take on this classic. Let's delve into Mary Berry's focaccia bread recipe, guaranteed to add atouch of Italian charm to your kitchen.
Mary Berry's focaccia, with its perfect balance of crispy outer layer and soft, chewy interior, is an ideal accompaniment to soups, salads, or even as a solitary snack. Its delightful aroma and rustic appearance are sure to impress. So, let's dive in and explore this tempting recipe.
Understanding Focaccia Dough
Focaccia dough is a simple yet magical concoction. It's made primarily with flour, water, yeast, salt, and olive oil. The key to a good focaccia is the slow fermentation process, which helps develop a unique texture and flavor.
Mary Berry's recipe takes this process a step further by including a poolish, a type of pre-fermented dough. This adds even more depth to the bread's flavor and improves its overall structure.
Preparing the Poolish
The poolish is a simple mix of flour, water, and a pinch of yeast. Prepared the night before baking, it's left to ferment at room temperature. This initial fermentation gives the focaccia its distinctive sourdough-like tang.
To prepare the poolish, simply mix all ingredients until a shaggy dough forms. Cover with a damp cloth and let it rest. The next day, you'll see bubbles and a slightly risen dough, ready for the next step.
Making the Dough
On baking day, it's time to create the focaccia dough using the poolish. In a large bowl, mix the poolish with the remaining ingredients - flour, water, yeast, salt, and olive oil. Knead until a soft, elastic dough forms.
Transfer the dough to a clean, oiled bowl. Cover and let it rest for an hour. Then, proceed to shape and bake your focaccia.
Shaping and Baking Mary Berry's Focaccia
Shaping focaccia is a simple procedure that helps create those tantalizing dimples we all love. Divide the dough into two equal pieces. Using your fingertips, gently press and stretch each piece into a rectangle or circle, about 1.5 cm thick. Make sure to keep the dimples intact for that classic focaccia look.
Transfer the shaped dough onto a baking sheet, drizzle with more olive oil, and let it rest for another 30 minutes. This final rise ensures a light, airy texture.
Adding Toppings
Focaccia can be bare or dressed to the nines. Mary Berry often adds rosemary sprigs, sea salt, and olive oil for a traditional Italian touch. Another popular choice is to score the dough before baking and fill the grooves with olives, onions, or tomatoes.
Whichever topping you choose, make sure to press them gently into the dough. This ensures they don't burn or fall off during baking.
Baking and Serving
Bake your focaccia at a high temperature (220°C/200°C fan/gas 7/425°F/400°F convection) for around 20-25 minutes. You'll know it's done when the top is golden, and the bottom sounds hollow when tapped.
Once out of the oven, drizzle some more olive oil over the focaccia. Let it cool slightly before serving - if you can resist that long! Enjoy this Italian delight at its best, straight from the oven.
Mary Berry's focaccia recipe is a testament to the beauty of simple ingredients prepared with love and patience. So, why not give it a try? Your kitchen will thank you, and your taste buds will be in for a wonderful surprise!