Focaccia Recipe

Watch the video below for the recipe.

Making homemade focaccia is almost magical. The first time I made it, I felt connected to Italian bakers of the past. I let the dough rest in the fridge overnight. The next day, it turned into a light and soft flatbread. Now, I enjoy this easy recipe. It makes me feel like a chef at home. There’s joy in baking a beautiful, golden focaccia. It’s perfect for beginners or experts. Watch the video below to learn how to make it.

What Makes the Best Focaccia

The best focaccia has great taste and texture. Cold fermentation and high hydration dough are key. These methods make the bread flavorful and soft.

A high hydration dough makes focaccia moist. It forms bubbles and a fluffy inside. This also helps develop a taste that’s rich, but not too sweet.

Perfect focaccia comes from balancing flavors and textures. The right amount of salt is vital. Diamond Crystal kosher salt is a top pick for purity.

For your focaccia, get good flour and yeast. Water and olive oil are key too. Then, add toppings like rosemary or olives for extra flavor.

Focaccia Recipe

Making focaccia at home is fun and easy. You take simple ingredients to make a tasty Italian flatbread. This recipe is simple, perfect for new bakers. It gives you that soft, airy focaccia everyone loves.

1. Ingredients:
   • 4 cups of all-purpose flour
   • 2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon instant yeast (SAF brand recommended)
   • 2 cups of water
   • 1/2 cup of good quality olive oil
   • Optional: fresh rosemary or other preferred herbs for topping
2. Instructions: Mix the flour, salt, and yeast in a big bowl. Slowly add water and mix well. The dough will be wet and sticky, perfect for making air pockets. Cover the bowl and let it sit for 18 to 24 hours. This makes the bread taste great and get the right texture. Next, put the dough in a 9×13 inch pan greased well. Spread it gently. Let it sit for 2 to 4 more hours, covering it slightly.

After the dough rises again, heat your oven to 450°F. Use your fingers to make dimples on the dough. Then, add olive oil, sea salt, and herbs on top for flavor.

Now, bake the focaccia for 20 to 25 minutes. It should be golden brown. Let it cool a bit before cutting. This homemade focaccia is great with any meal or as a snack. Enjoy with your favorite toppings!

Tips and Variations for Your Focaccia

Making focaccia is easy and fun with many tips and choices. A key tip is to use lots of olive oil to keep it from sticking. This also gives the bread its golden color. Using extra-virgin olive oil adds great taste. Let your dough sit for 20 to 30 minutes after pressing it down. This makes the cool marks stay.

Focaccia is a great bread for trying new things. You can add different toppings to make it yours. Some people like rosemary and sea salt on top. Others like cherry tomatoes, red onions, or olives for a Mediterranean flavor. If you prefer sweet, try cinnamon and honey for a tasty treat.

Italy has many special kinds of focaccia. In Liguria, they use a lot of olive oil and sea salt. This is called “focaccia alla genovese.” In Puglia, they put mashed potatoes in the dough. Then, they add tomatoes and olives on top. These changes bring new flavors while keeping the bread’s heart.

Don’t forget about your oven. Putting a pan of water below the bread can help. It makes the inside soft. With these tips and a bit of creativity, making focaccia is a joyful experience.

FAQ

What are the essential ingredients for homemade focaccia?

You need flour, salt, instant yeast, and water. Don’t forget quality olive oil. Toppings like rosemary are a nice touch, too.

How long should focaccia dough rest in the refrigerator?

Let the dough sit in the fridge for 18 to 48 hours. This makes it really soft. But, you can still make good focaccia in just three hours.

Do I need any specialized equipment to make focaccia?

No, you don’t need special tools. A baking pan and your hands are enough. Your fingers make the classic dimples on top.

What makes cold fermentation important for focaccia?

Cold fermentation in the fridge slows the dough’s rise. This makes focaccia taste and feel better. It becomes light, fluffy, and yummy.

How does high-hydration dough benefit focaccia?

A high moisture dough means more air in the bread. This makes the focaccia light and soft. It’s a key to its texture.

Why is it recommended to skip sweeteners in focaccia dough?

Skipping sugar lets the dough change naturally during cold time. This makes the bread tastier and look better. You get a golden color.

Can I customize my focaccia with toppings?

Yes, you can add your favorite toppings. Try rosemary, olives, or sun-dried tomatoes. Make it your own or try something new!

What type of olive oil should I use for focaccia?

Choose top-quality extra-virgin olive oil. It gives the best taste and texture to your focaccia.

What type of salt is best for making focaccia?

Kosher salt by Diamond Crystal is great for the dough. Use flaky sea salt on top. It makes the bread taste wonderful.

Is focaccia good for sandwiches or dipping?

Yes, focaccia is perfect for sandwiches and soups. It’s also tasty all by itself.

Source Links

• https://sallysbakingaddiction.com/garlic-rosemary-herb-focaccia/
• https://www.bonappetit.com/recipe/easy-no-knead-focaccia
• https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/