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Focaccia is more than just a bread; it’s a cornerstone of Italian baking that has stood the test of time. Often infused with herbs and drizzled with olive oil, this flat, oven-baked bread is celebrated for its simplicity and versatility. Focaccia can be enjoyed on its own as a snack, paired with antipasti, or served alongside a hearty meal. Whether soft and pillowy or crisp and golden, focaccia is a perfect example of how simple ingredients can come together to create something deeply satisfying.
What Is Focaccia?
Focaccia is a traditional Italian flatbread, typically topped with olive oil, salt, and fresh herbs like rosemary or thyme. It’s known for its soft, chewy interior and slightly crisp, golden crust. The dough is similar to that of pizza but with a higher hydration level, giving it a more airy texture. One of the signature characteristics of focaccia is the dimples on its surface, which are pressed into the dough before baking. These little pockets catch the olive oil and herbs, creating flavourful bursts in every bite. Focaccia can be served plain, or with various toppings such as olives, cherry tomatoes, onions, or even cheese, making it a versatile addition to any table.
Ingredients and Taste
Focaccia is made with simple ingredients: flour, water, yeast, olive oil, and salt. The key to its rich flavour lies in the liberal use of olive oil, both in the dough and brushed generously on top before baking. This gives focaccia its signature golden crust and moist crumb. Fresh rosemary is often the herb of choice, adding a fragrant, woodsy note to the bread. Some variations might include garlic, sea salt flakes, or even a sprinkle of chili flakes for a bit of heat.
The taste of focaccia is light, yet flavourful, with the olive oil lending a slightly fruity richness to the dough. The outer crust is crisp and golden, while the inside remains tender and airy. The herbs offer an aromatic layer of flavour, and the sea salt enhances each bite with a savoury kick. It’s this balance of textures and flavours—crispy, soft, fragrant, and savoury—that makes focaccia so irresistible.
A Taste of History
Focaccia’s roots stretch back to ancient Rome, where a similar flatbread known as panis focacius was baked over an open flame. The name “focaccia” itself comes from the Latin word focus, meaning “hearth” or “fireplace,” where the bread was originally cooked. Over time, the recipe evolved and spread throughout Italy, with each region putting its own spin on the classic. In Liguria, focaccia is often topped with fresh rosemary and coarse sea salt, while in Puglia, it’s common to find focaccia adorned with ripe cherry tomatoes and olives.
This humble bread has been a staple of Italian kitchens for centuries, valued for its simplicity and ability to adapt to various ingredients and flavours. Its popularity grew during the middle Ages, particularly in coastal regions where fishermen would enjoy it as a hearty meal or snack. Today, focaccia remains a beloved part of Italian cuisine, appreciated for its ability to complement almost any dish.
Italian Focaccia (Herbed Bread) Recipe
Serves: 4 People
Ingredients:
- 250g all-purpose flour (or Tipo ‘00’ flour)
- 180ml lukewarm water
- 7g instant yeast (or 1 packet active dry yeast)
- 1 tsp sugar
- 1 tsp sea salt
- 3 tbsp extra virgin olive oil (plus extra for drizzling)
- Fresh rosemary (about 2 tbsp, chopped)
- Coarse sea salt (for sprinkling)
Directions
To begin, preheat your oven to 220°C (425°F). In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let the mixture sit for 5-10 minutes until it becomes frothy—this ensures the yeast is activated and ready to work in the dough.
In a large mixing bowl, combine the flour and 1 teaspoon of sea salt. Make a well in the centre and pour in the yeast mixture along with 1 tablespoon of olive oil. Using your hands or a wooden spoon, mix the ingredients until a dough begins to form. If the dough feels too sticky, add a bit more flour, but keep in mind that focaccia dough should be soft and slightly sticky for a light texture.
Once the dough comes together, transfer it to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic. Kneading helps develop the gluten, giving the bread its structure. After kneading, shape the dough into a ball.
Place the dough in a clean, lightly oiled bowl, and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This fermentation period is key to creating the airy, light texture of focaccia.
Once the dough has risen, punch it down to release the air. Grease a baking sheet or round pan with 1 tablespoon of olive oil. Stretch and press the dough out onto the pan, using your fingertips to gently spread it evenly. You can press it into a rectangle or round shape, depending on your preference. Create the signature dimples in the dough by pressing your fingers into the surface.
Drizzle the remaining 1 tablespoon of olive oil over the top of the dough, making sure it settles into the dimples. Sprinkle chopped fresh rosemary generously over the dough, and finish with a sprinkle of coarse sea salt. These toppings give the focaccia its classic flavour, with the olive oil soaking into the dough as it bakes, creating richness.
Cover the dough with a clean towel and let it rest for another 20-30 minutes. This second rise allows the dough to relax and develop more flavour before baking. Meanwhile, ensure your oven is fully preheated to the correct temperature.
Bake the focaccia for 20-25 minutes, or until it turns golden brown and the edges are crisp. Once done, remove it from the oven and let it cool slightly before slicing. For extra flavour, drizzle a little more olive oil over the bread while it’s still warm. Serve warm or at room temperature, either on its own or alongside a variety of antipasti or dips. The focaccia’s crispy exterior and soft, herbed interior pair beautifully with olive tapenade, fresh cheeses, or simple marinara sauce.
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