What To Know
- Whether you’re a seasoned baker or a novice venturing into the realm of breadmaking, our detailed guide will empower you to create an extraordinary focaccia that will impress your taste buds and delight your senses.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.
- Allow the dough to rise in a warm place for 1-2 hours, or until it has doubled in size.
Indulge in the tantalizing world of focaccia bread with our comprehensive focaccia bread recipe. This delectable Italian flatbread offers a symphony of flavors and textures, making it a culinary masterpiece. Whether you’re a seasoned baker or a novice venturing into the realm of breadmaking, our detailed guide will empower you to create an extraordinary focaccia that will impress your taste buds and delight your senses.
Ingredients:
- 500g (3 1/2 cups) strong bread flour
- 10g (2 teaspoons) active dry yeast
- 10g (2 teaspoons) sea salt
- 350ml (1 1/2 cups) lukewarm water
- 100ml (3.5 fl oz) extra virgin olive oil, plus extra for drizzling
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Stand mixer (optional)
- 30x20cm (12×8 inch) baking sheet
- Plastic wrap
Instructions:
#1. Activate the Yeast
In a small bowl, combine the lukewarm water and active dry yeast. Allow the yeast to activate for 5-10 minutes, or until it becomes frothy.
#2. Mix the Dough
In a large mixing bowl, combine the strong bread flour and sea salt. Gradually add the activated yeast mixture and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.
#3. First Rise
Place the dough in a lightly oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm place for 1-2 hours, or until it has doubled in size.
#4. Shape the Focaccia
Oil a 30x20cm (12×8 inch) baking sheet. Punch down the risen dough and stretch it out into a rectangle. Transfer the dough to the prepared baking sheet and press it out to fit the pan.
#5. Second Rise
Cover the shaped focaccia with plastic wrap and allow it to rise again for 30-45 minutes, or until it has almost doubled in size.
#6. Dimple and Drizzle
Using your fingertips, make deep dimples in the surface of the focaccia. Drizzle the focaccia generously with extra virgin olive oil.
#7. Bake
Preheat the oven to 220°C (425°F). Bake the focaccia for 20-25 minutes, or until golden brown and cooked through.
#8. Enjoy
Remove the focaccia from the oven and allow it to cool slightly before slicing and serving.
Tips for a Perfect Focaccia:
- Use high-quality ingredients for the best flavor.
- Knead the dough until it becomes elastic to develop gluten and create a chewy texture.
- Allow the dough to rise twice to give it time to develop flavor and rise properly.
- Don’t overwork the dough, as this can result in a tough focaccia.
- Be generous with the olive oil, as it adds flavor and creates a golden crust.
- If you don’t have a stand mixer, you can knead the dough by hand.
Variations:
- Add your favorite herbs or spices to the dough for extra flavor.
- Top the focaccia with sliced tomatoes, olives, or cheese before baking.
- Brush the focaccia with infused olive oil, such as rosemary or garlic oil, before baking.
FAQ:
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. Reduce the amount to 5g (1 teaspoon) and add it directly to the flour.
Q: How do I know if the focaccia is cooked through?
A: Insert a toothpick or skewer into the center of the focaccia. If it comes out clean, the focaccia is cooked through.
Q: Can I freeze focaccia?
A: Yes, you can freeze focaccia for up to 3 months. Allow it to cool completely before wrapping it in plastic wrap and freezing. To defrost, thaw it overnight in the refrigerator or at room temperature.
