Focaccia. Just the word conjures images of golden-brown crust, airy interior, and the irresistible aroma of freshly baked bread. This Italian flatbread is incredibly versatile, perfect for dipping in olive oil, topping with herbs and vegetables, or serving alongside your favorite pasta dish. This comprehensive guide will walk you through making focaccia from scratch, achieving that perfect crust and irresistible texture.
Ingredients You'll Need:
Before you start kneading, gather these essential ingredients:
- Flour: 500g strong bread flour (or all-purpose flour, but bread flour yields a chewier texture).
- Water: 300ml lukewarm water.
- Yeast: 7g active dry yeast (or 21g fresh yeast).
- Salt: 10g sea salt.
- Olive Oil: 50ml extra virgin olive oil, plus extra for drizzling and greasing.
- Optional Toppings: Rosemary, sea salt flakes, black olives, cherry tomatoes, garlic cloves.
Step-by-Step Focaccia Recipe:
1. Activating the Yeast (Important!):
In a large bowl, combine the lukewarm water and yeast. Let it sit for 5-10 minutes until foamy. This confirms your yeast is alive and ready to work its magic! If it doesn't foam, your yeast might be dead, and you'll need a fresh batch.
2. Combining the Dough:
Add the flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. This initial mixing is crucial for even distribution of ingredients.
3. Kneading the Dough (The Muscle Part):
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. Kneading develops the gluten, resulting in a chewy and airy texture. The dough should become smooth and elastic. If it's too sticky, add a little more flour, one tablespoon at a time.
4. First Rise (Bulk Fermentation):
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens – the yeast is busy producing carbon dioxide, creating those delightful air pockets.
5. Shaping the Focaccia:
Lightly oil a baking sheet (around 13x9 inches). Gently transfer the dough to the prepared baking sheet. Use your fingers to stretch and spread the dough evenly to fill the pan. Make sure it reaches the edges.
6. Dimple the Dough (The Fun Part!):
Use your fingertips to create dimples all over the surface of the dough. This allows the oil to penetrate and creates a beautiful, textured crust.
7. Second Rise (Proofing):
Drizzle generously with olive oil and sprinkle with your favorite toppings (rosemary, sea salt, etc.). Cover loosely with plastic wrap and let it rise for another 30-45 minutes. This gives the flavors time to meld and the focaccia to rise further.
8. Baking Time:
Preheat your oven to 450°F (230°C). Bake the focaccia for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
9. Cooling and Enjoying:
Let the focaccia cool slightly on a wire rack before slicing and serving. Enjoy warm, with olive oil for dipping.
Tips for Focaccia Success:
- Use good quality ingredients: The better your ingredients, the better your focaccia will taste.
- Don't over-knead: Over-kneading can result in a tough focaccia.
- Let the dough rise properly: Proper rising is essential for a light and airy texture.
- Experiment with toppings: Get creative with your toppings!
Making focaccia is a rewarding experience. Follow these steps, and you'll be enjoying delicious, homemade focaccia in no time. Happy baking!
