Focaccia bread is an Italian flatbread that has gained popularity worldwide for its delightful texture and versatile uses. With its soft, slightly chewy interior and crispy golden exterior, a homemade focaccia can elevate your meals and satisfy your cravings. If you're searching for the perfect focaccia bread recipe, you've come to the right place. In this article, we'll guide you through two classic focaccia recipes that you can try at home.
Before delving into the recipes, let's familiarize ourselves with the origins and some intriguing facts about focaccia. Believe it or not, focaccia dates back to ancient Egypt, where a type of flatbread was baked on hot stones. The Italians adopted and adapted this bread, eventually transforming it into the iconic focaccia we know today. This traditional Italian bread is typically prepared using a simple dough made from flour, water, salt, yeast, and olive oil, which gives it a distinctive flavor.
Olive Oil and Rosemary Focaccia
The olive oil and rosemary combination is a timeless classic that adds an earthy, aromatic touch to the bread. This recipe is an essential addition to your skills, perfect for serving as a side dish or as a base for mouth-watering sandwiches.
Before we start, ensure you have all the ingredients ready. You'll need 500g of strong bread flour, 1 tsp of fast-action dried yeast, 1 tsp of salt, 400ml of warm water, 80ml of olive oil (plus extra for greasing), and 2 tbsp of rosemary leaves. Additionally, you'll need some coarse sea salt for sprinkling.
Preparation and Proving
In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center and pour in the warm water and 40ml of olive oil. Mix well until you form a soft dough. If it's too firm, add a bit more water. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
Place the dough in a clean, oiled bowl and cover it with a damp tea towel. Leave it to rise in a warm, draft-free place for about 1.5 to 2 hours, until doubled in size. Meanwhile, lightly oil a baking sheet measuring about 25x35cm.
Shaping and Baking
Once risen, turn the dough out onto the prepared baking sheet. Use your fingers to gently press and stretch the dough to fit the sheet. Remember, be patient; you're not trying to make a perfect rectangle, but rather create a rustic, hand-shaped bread.
Dimple the surface of the dough with your fingers, then drizzle over the remaining 40ml of olive oil and most of the rosemary leaves. Sprinkle with sea salt and leave it to rise again for about 45-60 minutes, until puffy.
Preheat your oven to 220°C (200°C fan) or Gas Mark 7. Place the baking sheet in the oven and bake for 20-25 minutes, or until golden brown. Once done, transfer the focaccia to a wire rack and allow it to cool completely.
Garlic and Herb Focaccia
If you're a garlic lover, this recipe is bound to become your new favorite. The fragrance and flavor of fresh garlic paired with herbs make this focaccia an irresistible treat that's perfect for sharing.
For this recipe, gather 500g of strong bread flour, 1 tsp of fast-action dried yeast, 1 tsp of salt, 400ml of warm water, 80ml of olive oil, 4 cloves of garlic, a small bunch of fresh mixed herbs (such as oregano, thyme, and rosemary, finely chopped), and some extra-virgin olive oil for drizzling.
Dough Preparation
Follow the same initial steps as the previous recipe. In a bowl, mix the flour, yeast, and salt. Create a well in the center and pour in the warm water and olive oil. Mix until you form a soft dough. Turn the dough out onto a lightly floured surface and knead for 10 minutes.
Place the dough in a clean, oiled bowl, cover with a damp tea towel, and leave it to rise for 1.5 to 2 hours, or until doubled in size. Meanwhile, lightly oil a baking sheet and mince the garlic cloves.
Topping and Baking
Once the dough has risen, turn it out onto the prepared baking sheet. Press and stretch the dough to fit the sheet, then use your fingers to dimple the surface. Drizzle with extra-virgin olive oil and spread the minced garlic over the dough.
Sprinkle with most of the chopped herbs, then leave the dough to rise again for 45-60 minutes, until puffy. Preheat your oven to 220°C (200°C fan) or Gas Mark 7. Place the baking sheet in the oven and bake for 20-25 minutes, or until golden brown.
Remove the focaccia from the oven and transfer it to a wire rack. Drizzle with more olive oil, scatter over the remaining herbs, and serve warm or at room temperature.
There you have it – two incredible focaccia bread recipes that you can enjoy anytime. From the earthy notes of olive oil and rosemary to the pungent aroma of garlic and herbs, these flatbreads are guaranteed to impress. So, gather your ingredients, and let your culinary adventure begin! Remember, practice makes perfect, and with each attempt, you'll refine your technique and create even more delectable focaccia.