The alluring aroma of fresh focaccia baking in the oven is one of life's simple pleasures. This dimpled, olive oil-enriched Italian flatbread has a crispy exterior and a soft, pillowy interior that makes it perfect for everything from sandwiches to simple snacking. Let's explore how to make this beloved bread at home.
The Story Behind Focaccia
Originating in Liguria, Italy, focaccia (pronounced fo-KA-cha) has been a staple of Italian cuisine for centuries. While each region has its own variation, the Ligurian version, known as focaccia al olio (focaccia with olive oil), is perhaps the most well-known worldwide.
Ingredients
For the dough:
- 4 cups bread flour
- 2¼ teaspoons active dry yeast
- 2 teaspoons kosher salt
- 2 cups warm water
- ¼ cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons fresh rosemary leaves
For the brine:
- ½ cup warm water
- 2 teaspoons kosher salt
The Method
- Begin by combining warm water and yeast in a large bowl. Let it sit for 5 minutes until foamy. Add the flour, salt, and olive oil, mixing until a shaggy dough forms.
- Knead the dough for 10 minutes, either by hand or with a stand mixer, until it becomes smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Here's where the magic happens: spread the dough onto an olive oil-coated baking sheet, gently stretching it to fill the corners. Let it rise again for 30 minutes.
- The signature dimpling technique comes next. Press your fingertips deeply into the dough, creating wells that will catch the olive oil and brine. Drizzle generously with olive oil and sprinkle with rosemary.
- Pour the salt brine over the surface, allowing it to pool in the dimples. Bake at 450°F (230°C) for 20-25 minutes until golden brown.
The Result
When done correctly, your focaccia should have a beautiful golden crust with a chewy, open crumb structure inside. The dimples will have created pockets of olive oil and salt that burst with flavor in every bite.
Serving Suggestions
Focaccia is incredibly versatile. Serve it:
- As an appetizer with olive oil and balsamic vinegar
- Split horizontally for sandwiches
- Alongside soups or stews
- Cut into squares for a snack
- As a base for toppings like cherry tomatoes, olives, or caramelized onions
Tips for Success
Remember that patience is key when making focaccia. The long rises develop flavor and create the characteristic texture. Don't skimp on the olive oil – it's essential for achieving that authentic taste and crispy crust. And while rosemary is traditional, feel free to experiment with other herbs and toppings to make this recipe your own.
This bread is best enjoyed fresh from the oven while still warm, but it will keep for a couple of days stored in an airtight container. You can also freeze it for up to a month – just warm it in the oven before serving to restore its crispy exterior.
With practice, you'll master this classic Italian bread and may find yourself making it regularly. There's something deeply satisfying about pulling a perfectly golden focaccia from the oven, filling your kitchen with its irresistible aroma.
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