Italian Focaccia is a beloved bread originating from Italy, known for its airy texture, olive oil-infused crust, and aromatic toppings. Follow this recipe to prepare this traditional flatbread from the Liguria region, which has gained worldwide popularity for its irresistible taste and versatility. This homemade Italian Focaccia, baked to perfection, boasts a light and fluffy interior, complete with a golden, crispy crust enriched with extra virgin olive oil. What else could you wish for?
Italian Focaccia is made from simple ingredients like flour, water, yeast, salt, and olive oil, but using only the best ingredients is key to its magic. The art of making Italian Focaccia is deeply rooted in tradition and craftsmanship, with each baker adding their own unique touch to the recipe. From the classic Ligurian Focaccia garnished with rosemary and sea salt to regional variations with specialties such as onions, potatoes, or even grapes, there is a Focaccia to suit every palate. You can also create your own unique homemade Focaccia by adding other ingredients according to your ideas and taste.
Recipe
Ingredients in this recipe
- 4 cups (500 g) bread flour
- 1 1/2 cups (350 ml) warm water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 teaspoons of salt
- 1 tablespoon of sugar
- 1/2 cup (125 mL) extra virgin olive oil, divided
- Coarse sea salt for sprinkling
- Optional toppings: fresh rosemary, cherry tomatoes, olives, thinly sliced onions, grated Parmesan cheese
Step-by-step instructions
- In a small bowl, combine the warm water and sugar. Pour the yeast into the water and let it sit for about 10 minutes until it foams.
- Mix the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture along with 1/4 cup olive oil. Mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 7 minutes until it is smooth and elastic. Add more flour if necessary to prevent sticking.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and leave to rise in a warm place for about 1.5 hours, or until approximately doubled in size.
- Preheat the oven to 425 °F (220 °C). Drizzle 2 tablespoons of olive oil into a 9-by-13-inch baking pan or large baking sheet and spread evenly to coat the bottom.
- Once the dough has risen, gently press it down and transfer it to the prepared pan. Using your fingertips, press the dough evenly into the tin, stretching it to fit if necessary. If desired, use your fingertips to make wells in the dough.
- Cover the dough with a clean kitchen towel and let it rise for about 30 minutes.
- Once the dough has risen again, drizzle the top with the remaining olive oil and sprinkle with coarse sea salt. If desired, press toppings such as rosemary, cherry tomatoes, olives, onions, or Parmesan cheese into the dough.
- Place the tray in the preheated oven and bake for 25 minutes or until the focaccia is golden brown and cooked through.
- Remove the finished Homemade Focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Then slice and serve warm or at room temperature, drizzled with olive oil.