Experience the joy of homemade carbohydrates with this delightful focaccia bread recipe, featuring the robust flavor of olive oil that brings an extra dimension to this Italian classic. Focaccia, hailing from the Ligurian region, is more than just bread; it's a canvas for flavors, and olive oil is its most ardent painter.
With its soft, porous texture, and a tantalizing crunch on top, focaccia bread is perfect for sandwiches, snacks, or as a base for appetizers. Let's dive into this Olive Oil Focaccia Bread Recipe, and create a taste bud-loving masterpiece in your kitchen.
olive oil focaccia bread dough
The dough for olive oil focaccia is soft and elastic, a result of olive oil’s moisturizing properties. It's rich in flavor, and requires only a few simple ingredients.
For a classic focaccia, we'll use all-purpose flour, instant yeast, salt, and extra virgin olive oil. Be sure to use a high-quality olive oil for the best flavor. Let's start with the simple focaccia bread recipe.
Preparing the Dough
In a large bowl, mix together 3 cups of all-purpose flour, 1 tsp of salt, and 1 packet of instant yeast. Make a well in the center and pour in 1 cup of warm water and 1/4 cup of extra virgin olive oil. Begin to mix with a wooden spoon until the dough comes together.
Once the dough forms, turn it out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. If the dough is sticky, add more flour. If it's too dry, add a bit more water.
First Rise
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with the oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
While the dough is resting, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Now, it's time to shape our focaccia.
shaping and topping the focaccia
The secret to a perfectly shaped focaccia is to use your fingers to dimple the dough, creating those signature craters. And don't forget the topping—the rainbow of colors and flavors that make focaccia an irresistible treat.
For this recipe, we'll use a classic topping of coarse salt, rosemary, and more olive oil. You could also try caramelized onions, sun-dried tomatoes, or even a mix of both, as well as any of your favorite herbs.
Transfer and Dimple
Once the dough has risen, turn it out onto a large baking sheet and use your fingers to gently flatten it into a rectangle about 1/2-inch thick. Make sure to leave some room for the bread to rise some more.
Dalgin the dough with your fingers, pressing down firmly to create those beautiful dimples. This also helps to ensure an even rise and creates pockets for the olive oil to pool in.
Topping the Focaccia
Drizzle 1/4 cup of olive oil over the dough, using your fingers to spread it out and ensure every part of the bread benefits from the liquid gold. Sprinkle with coarse salt and scatter over 2 tbsp of fresh rosemary leaves.
Right before baking, dimple the dough again lightly with your fingers and add some more salt and rosemary if desired. This simple topping is classic for a reason—it lets the fruity, delightful flavor of the olive oil shine.
baking and serving your focaccia
The smell of fresh-baked focaccia is enough to make anyone's mouth water. Baking at a high temperature results in a crispy exterior and a soft, tender crumb. Here's how to take your dough from rise to golden-brown perfection.
Bake the focaccia for 20-25 minutes, or until the top is golden brown and the edges are crisp. Rotate the pan halfway through for even baking. Once done, remove from the oven and let it cool for about 10 minutes before slicing.
Slicing and Serving
To slice focaccia, first, decide how large you want your pieces to be. Then, use a serrated knife to cut the bread into desired slices. Joins the effort to avoid tearing the bread or pulling at it, which can create jagged edges.
Serve your focaccia warm or at room temperature, with a side of your favorite antipasti. It's best enjoyed within the first few hours of baking, but will keep for up to 3 days at room temperature, covered. You could also freeze leftover focaccia for up to 2 months.
With this olive oil focaccia bread recipe, you're now equipped to create a delightful Italian treat in your own kitchen. From the simple dough to the divine smell of baking bread, every step is a testament to the power of fresh, high-quality ingredients. So, gather your ingredients and get ready to indulge—the proof is in the pulling apart!