Indulge in the delightful Italian tradition of focaccia bread with this classic recipe, perfectly measured in metric units for a consistent and delicious result every time. This versatile flatbread is a perfect side to soups, salads, or on its own with a drizzle of high-quality olive oil. Let's dive into the rich aroma and tender texture of this infamous bake.
Focaccia, derived from the Latin 'focus', or hearth, is believed to have originated in Ancient Rome. Over centuries, it has evolved into a symbol of Mediterranean culture, with many regional variations. Today, we'll explore a simple, traditional recipe that captures the essence of this iconic bread.
Ingredients and Equipment
Before you start, ensure you have the following ingredients and equipment ready:
- 500g strong white bread flour, plus extra for dusting
- 1½ tsp salt
- 1 tsp instant yeast
- 400ml warm water
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- Fresh rosemary or thyme (optional)
- Coarse sea salt, for sprinkling
- Large mixing bowl
- Baking sheet, 20cm x 30cm or similar
Having all your ingredients and equipment prepped and within reach will ensure a smooth and enjoyable baking process.
Prepare the Dough
The dough for focaccia is quite forgiving, making it perfect for beginner bakers. Start by combining the flour, salt, and yeast in your large mixing bowl. Make a well in the center and pour in the warm water and 2 tablespoons of olive oil.
Mix well until a soft dough forms. If the dough is too dry, add a teaspoon or two of water. If it's too wet, add a little more flour. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
First Rise
Transfer the dough to a clean, lightly oiled bowl, cover with a damp tea towel, and let it rise in a warm, draft-free place for about 1½ to 2 hours, or until doubled in size. This process allows the gluten to relax and develop, resulting in a lighter, more flavorful bread.
To check if your dough has risen enough, gently press it with your fingertip. If the indentation springs back slowly, the dough is ready. If it springs back quickly, it needs more time.
Shape the Focaccia
Once your dough has risen, it's time to shape it into a beautiful Italian-style flatbread. Lightly oil your baking sheet and transfer the risen dough onto it. Using your hands, gently stretch and press the dough into an even rectangle, about 1.5cm thick. Be careful not to deflate the dough too much.
Second Rise
Now, it's time for the dough to rise again. Cover the baking sheet with a clean tea towel and let it sit in a warm, draft-free place for another 45-60 minutes, or until nearly doubled in size. This second rise helps develop the bread's internal structure and ensures a tender crumb.
Just before the second rise is complete, preheat your oven to 200°C (180°C fan) or Gas Mark 6. This will ensure your focaccia bakes evenly from the start.
Dress the Top of the Focaccia
Once the dough has finished rising, use your fingertips to dimple the surface, being careful not to deflate it too much. This gives focaccia its characteristic appearance and helps Absorb the extra virgin olive oil.
Drizzle the remaining 2 tablespoons of olive oil over the surface, and sprinkle with fresh rosemary or thyme leaves and coarse sea salt. Be generous with the toppings – they add fantastic flavor and texture to your focaccia.
Baking and Finishing
Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown. To check if it's done, tap the bottom of the bread; it should sound hollow.
Cooling and Serving
Once baked, remove the focaccia from the oven and let it cool on a wire rack for about 10 minutes. This allows the steam to escape, leaving you with a tender, delicious bread.
Slice the focaccia into squares or rectangles, and serve it as a side to your favorite soup, salad, or simply on its own with a drizzle of more olive oil. Your homemade focaccia is best enjoyed fresh and still warm from the oven.
Next time you crave the taste of Italy, give this metric focaccia bread recipe a try. With its irresistible aroma and soft, olive-kissed crumb, it's sure to become a favorite in your household. Happy baking!