The Art of Focaccia: A Classic Italian Bread

Focaccia has always been a part of many Italian people’s routines. This flatbread is tasty and adds versatility as it can be enjoyed with food or by itself. It is time to learn how to prepare this artisan Italian bread in your own house.

Ingredients:

1 cup of water at room temperature (110°F to 115°F)

1 packets of active dry yeast(2 ¼ teaspoons)

1 teaspoon of sugar

3 ½ cups of bread flour

One teaspoon of salt

Extra virgin olive oil, 2 tablespoons and extra for drizzling

Coarse sea salt, for sprinkling

Instructions:

First, let’s Activate the yeast: Warm up the water in a small bowl and stir in the yeast and sugar. Allow resting for about 5-10 minutes, or until bubbles develop.

In a large bowl, add flour and salt and mix with a whisk.

Combine the elements, Pour the activated yeast mixture to the flour mixture. It is helpful to stir to shoot up the dough.

Turn the dough onto lightly floured surface and knead for 8 to 10 minutes, until it is smooth and elastic.

Put the dough in a well-greased bowl cover it and place it in a warm area for about an hour or until it doubles in volume.

Shaping the Focaccia: After the second rise, degas the dough and place it on a lightly oiled baking tray. Gradually pull and push the dough so it takes on a rectangular shape, with a rim around it.

Second Rise: Moisten the top of the dough with olive oil, cover it with cloth, and allow the dough to rise a second time for 30 to 45 minutes or until it is swollen.

Dimpling: Press fingertip into the surface of the dough to form small dimples on the entire area. Drizzle more olive oil and top with coarse sea salt.

Baking: Set your oven to 450°F (230 °C) before starting on anything else. Focaccia should be baked for 15 to 20 minutes or until it is brown and crusty.

Serving: Don’t serve the focaccia immediately but allow it to cool a little first.

Advanced Preparation For Your Focaccia:

Focaccia with herbs: Rosemary, thyme, or oregano can be baked into the bread, or sprinkled on top of the focaccia before it goes into the oven.

Focaccia with tomatoes: Spread some sliced tomatoes on the dough and sprinkle some finely cut fresh basil and drizzle a little olive oil on the focaccia before baking.

Focaccia with cheese: Either grated parmesan or goat cheese can be sprinkled on the top surface of the focaccia before it is baked.