Focaccia Bread
Introducing my signature focaccia recipe, perfected during my time running a bustling coffee shop. Customers were drawn to its irresistible flavor and light, satisfying texture. With savory Italian herbs, caramelized onions, and ripe tomatoes, each bite was a sensation. As word spread, our coffee shop became known for this beloved creation, with customers lining up for a taste. Now, I’m excited to share this recipe with you—a reminder of the joy that good food brings
This post may contain affiliate links, view our disclosure and privacy policy
Here are some frequently asked questions (FAQs) about making focaccia:
1. What is focaccia?
Focaccia is a classic Italian bread that is known for its dimpled surface, light texture, and delicious flavor. It’s often seasoned with olive oil and herbs and can be topped with various ingredients like onions, tomatoes, or olives.
2. Can I make focaccia without a sourdough starter?
Yes, you can still make delicious focaccia without a sourdough starter. While sourdough adds a unique flavor and texture to the bread, you can achieve great results using commercial yeast instead.
3. How long does it take to make focaccia?
The total time to make focaccia can vary, but typically it takes around 2-3 hours from start to finish. This includes mixing and kneading the dough, allowing it to rise, shaping the dough, adding toppings, and baking.
4. Can I make focaccia ahead of time?
Yes, you can prepare focaccia ahead of time. After baking, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2 days. You can also freeze focaccia for longer storage. To serve, simply reheat it in the oven until warmed through.
5. How do I store leftover focaccia?
To keep leftover focaccia fresh, store it in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for 1-2 days or refrigerated for up to a week. Before serving, you can refresh the focaccia by warming it in the oven for a few minutes.
6. Can I customize the toppings on my focaccia?
Absolutely! Focaccia is incredibly versatile, and you can customize the toppings to suit your taste preferences. In addition to the suggested toppings like onions, tomatoes, and Italian herbs, you can add ingredients like olives, roasted garlic, cheese, or even thinly sliced vegetables like bell peppers or zucchini.
7. What is the best way to serve focaccia?
Focaccia is delicious on its own as a snack or appetizer, but it also pairs well with soups, salads, or as a side dish to main courses. You can serve it warm or at room temperature, and it’s perfect for dipping in olive oil or balsamic vinegar.
8. Can I make focaccia gluten-free?
Yes, you can make gluten-free focaccia by using a gluten-free flour blend instead of traditional wheat flour. Keep in mind that the texture and flavor may be slightly different, but it’s still possible to enjoy a tasty gluten-free version of this Italian classic.
Focaccia Bread
Ingredients
- 687 ml water
- 10 g salt
- 640 g all-purpose flour
- 320 g wheat flour
- 20 g dry yeast
- 123 g sourdough starter
- 10 g sugar
- 3 tbsp canola oil
- 1 tbsp Italian herbs to taste
- 20 gr Onion sliced thinly
- 1 piece Tomato sliced
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the water, dry yeast, and sugar. Let it sit for 5-10 minutes until the yeast activates and becomes foamy.
- Add the sourdough starter to the yeast mixture and mix well.
- In another bowl, mix the all-purpose flour, wheat flour, and salt together.
- Gradually add the flour mixture to the yeast mixture, stirring continuously until a sticky dough forms.
- Once combined, knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
First Rise:
- Grease a large bowl with a little canola oil and place the dough in it, turning once to coat it with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1-2 hours or until it doubles in size.
Shape the Focaccia:
- Preheat your oven to 220°C (425°F). Grease a baking sheet or line it with parchment paper.
- Punch down the risen dough to release the air.
- Transfer the dough onto the prepared baking sheet and gently stretch it out to fit the pan. You can shape it into a rectangle or a circle, depending on your preference.
- Use your fingers to create dimples all over the surface of the dough.
- Brush the top of the dough with the remaining canola oil.
Adding Toppings:
- Sprinkle Italian herbs evenly over the surface of the dough.
- Arrange thinly sliced onions and tomatoes on top of the dough, pressing them slightly into the surface.
Final Rise and Baking:
- Cover the dough with a clean kitchen towel and let it rise for another 20-30 minutes.
- Once the dough has risen slightly, place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
- Remove from the oven and let it cool slightly before slicing and serving.
Notes
