The BEST Focaccia Recipe

Focaccia is an Italian flatbread known for its airy texture, crisp crust, and savoury toppings. Versatile and delicious, it can be served as an appetizer, a side dish, or even the star of the meal. Our recipe captures the essence of traditional focaccia while incorporating easy-to-follow instructions for a stress-free baking experience.

Ingredients:

Gather the following high-quality ingredients to create the perfect focaccia:

• flour – preferably 00, all-purpose works too
• warm water (not too hot!)
• active dry yeast
• sugar
• extra-virgin olive oil (plus extra for drizzling)
• coarse sea salt
• toppings of your choice (rosemary, cherry tomatoes, olives, etc.)

How-To Steps:

Step 1: Activate the Yeast: Mix the yeast, warm water, and sugar and allow it to sit for 5-10 minutes until it becomes foamy. This step is so important to ensure the yeast is alive! If it is not foamy after 5-10 minutes, it means your yeast needs to be replaced. It’s better to know that at this step rather than finding out when your dough has not risen.

Step 2: Incorporate the Flour: Gradually add the flour to the yeast mixture, stirring with a wooden spoon. At this step the salt is also added so that it does not interfere with the yeast. Step mixing once all the flour is incorporated and you are left with a shaggy dough.

Step 3: Initial Rise: Cover the bowl with plastic wrap and let the dough sit at room temperature for approximately 30 minutes.

Step 4: Stretch and Fold: With wet hands, fold each side of the dough over to the middle. Flip the dough upside down, cover, and let it rest for 30 minutes. Repeat this process three more times. This is building the gluten without having to knead the dough.

Step 5: Overnight Rise: Place the dough in an oiled bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 12 hours, preferably up to 24 hours).

Step 6: Preheat and Prepare: Preheat the oven to 260°C (500°F). Line a 13×9 inch pan with parchment paper, generously oiling it, including up the sides. Remove the dough from the refrigerator.

Step 7: Shape and Rest: Gently release the dough into the pan, trying your best to preserve the air inside. Wet your hands and stretch the dough as much as possible to cover the pan. If it is not stretching, cover it and let it sit at room temperature. The longer is sits the easier it will be to stretch. Once it has been stretch to cover the entire pan allow it to rest, covered, for 30 minutes.

Step 8: Toppings and Drizzle: Create the indentations in the dough with your fingers. Add your favorite toppings, and whisk together 1 tbsp water and olive oil. Drizzle the mixture over the entire dough.

Step 9: Bake to Perfection: Bake for 15-20 minutes or until the top is gloriously golden brown.

Step 10: Cool and Serve: Let the focaccia cool completely before slicing and serving. Revel in the pride of presenting your homemade masterpiece.

Top 5 Tips For Making This Recipe

1. Quality Ingredients Matter: Start with high-quality ingredients to ensure the best flavor and texture in your focaccia. Opt for a good olive oil, fresh yeast, and if possible, use 00 flour for better results. The better the ingredients, the more exceptional your focaccia will be.
2. Patience During Rising: Focaccia benefits from a slow rise, allowing the yeast to develop complex flavors and the dough to achieve the perfect texture. Follow the recipe’s instructions for rising times, and consider a 24h rise in the refrigerator for enhanced flavor. Be patient, as this step contributes significantly to the final result.
3. Gentle Handling of the Dough: Handle the dough with care to preserve the air pockets created during fermentation. When shaping or transferring the dough, use wet hands to avoid sticking. During the final shaping in the baking pan, try to disturb the dough as little as possible to maintain its light and airy structure.
4. Generous Olive Oil and Toppings: Focaccia is known for its olive oil-infused crust and flavorful toppings. Be generous with the olive oil both in the dough and on top before baking. Create indentations with your fingers to capture the oil, and feel free to experiment with toppings like fresh herbs, cherry tomatoes, olives, or even a sprinkle of sea salt. These additions contribute to the overall taste and visual appeal of your focaccia.
5. Proper Baking Techniques: Ensure your oven is preheated to the recommended temperature. Place the focaccia on the middle rack for even baking. Keep a close eye on the baking time, as overbaking can lead to a dry texture. When the top is golden brown, and the edges are crisp, your focaccia is ready. Allow it to cool slightly before slicing to let the flavors set.

Equipment List:

1. Mixing Bowls
2. Plastic Wrap
3. Baking Sheets
4. Parchment paper
5. Measuring Cups
6. Measuring Spoons

Storing Focaccia

1. Room Temperature:
   • If you plan to consume the focaccia within a day or two, it can be stored at room temperature.
   • Wrap the cooled focaccia in plastic wrap to protect it from drying out.
   • Place it in a bread box or airtight container to maintain its moisture.
2. Refrigeration:
   • If you need to store the focaccia for a longer period, it’s advisable to refrigerate it.
   • Wrap the focaccia tightly in plastic wrap to prevent it from absorbing odors in the refrigerator.
   • Place it in a sealed plastic bag or airtight container to maintain freshness.
3. Freezing:
   • Focaccia freezes well and can be stored for an extended period without compromising its quality.
   • Wrap the completely cooled focaccia tightly in plastic wrap and then in aluminum foil.
   • Place the wrapped focaccia in a freezer-safe bag or airtight container.
   • Label the package with the date to keep track of its freshness.
4. Thawing:
   • When ready to use frozen focaccia, remove it from the freezer.
   • Reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes to revive its texture.
5. Reheating:
   • If you’ve stored focaccia in the refrigerator or freezer, reheating can restore its freshness.
   • Preheat your oven to 350°F (175°C).
   • Unwrap the focaccia and place it directly on the oven rack or on a baking sheet.
   • Heat for about 5-10 minutes, or until it’s warmed through and the crust is crispy.

Remember that the sooner you consume homemade focaccia, the better it will taste. Always ensure that your storage methods are airtight to prevent the bread from drying out or absorbing unwanted odors.