Focaccia Bread: A Deliciously Versatile Italian Classic

Focaccia bread, originating from Italy, is a beloved flatbread known for its soft and airy texture, topped with fragrant herbs and sometimes adorned with olives, tomatoes, or other delicious toppings. This versatile bread is perfect as an appetizer, accompaniment to soups and salads, or even enjoyed on its own as a snack. Its origins trace back to ancient Rome, where it was originally baked on the hearth and seasoned with olive oil, herbs, and sea salt. Over the centuries, focaccia has evolved into a staple of Italian cuisine, cherished for its simplicity and ability to complement a wide range of flavors. Let’s explore the history of focaccia, understand its ingredients, and learn how to bake this delightful bread with an authentic recipe.

History and Origins of Focaccia

Focaccia’s history can be traced back to ancient Roman times, where it was a simple flatbread baked on the hearth and seasoned with olive oil, herbs, and salt. Its name is derived from the Latin word “focus,” meaning hearth or fireplace, highlighting its humble origins as a rustic bread baked at home. Over time, focaccia became popular across Italy, with each region developing its own variations. In Liguria, focaccia is often topped with rosemary and sea salt, while in other parts of Italy, it may be adorned with tomatoes, olives, or even onions. Today, focaccia is enjoyed worldwide and has inspired numerous variations and interpretations, yet it remains rooted in its traditional flavors and methods.

Ingredients for Focaccia Bread

For the Dough:

• 4 cups bread flour (or all-purpose flour)
• 2 teaspoons active dry yeast
• 1 1/2 cups warm water
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 1/2 teaspoons salt

For Topping (Traditional Rosemary Focaccia):

• 1/4 cup extra virgin olive oil
• 2-3 tablespoons fresh rosemary leaves, chopped
• Coarse sea salt, for sprinkling

Optional Toppings:

• Cherry tomatoes, halved
• Kalamata olives, pitted and halved
• Sliced red onions
• Grated Parmesan cheese

Instructions

1. Prepare the Dough:

• In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes, or until foamy.
• Add olive oil, salt, and half of the flour to the yeast mixture. Stir well to combine.
• Gradually add the remaining flour, mixing until the dough comes together and pulls away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

2. Shape and Second Rise:

• Once the dough has doubled in size, punch it down gently to deflate.
• Grease a baking sheet or line it with parchment paper. Transfer the dough to the baking sheet and gently stretch it out to fit the pan, about 1/2 inch thick.
• Cover the dough with a clean kitchen towel and let it rise for another 30-45 minutes, allowing it to puff up slightly.

3. Preheat the Oven:

• Meanwhile, preheat your oven to 425°F (220°C).

4. Add Toppings:

• Once the dough has risen again, use your fingers to make dimples all over the surface of the dough.
• Drizzle the dough generously with extra virgin olive oil, ensuring it fills the dimples and covers the surface evenly.
• Sprinkle chopped fresh rosemary leaves and coarse sea salt over the top of the focaccia. If desired, add optional toppings like halved cherry tomatoes, olives, onions, or grated Parmesan cheese.

5. Bake the Focaccia:

• Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and cooked through. The bottom should sound hollow when tapped.

6. Serve and Enjoy:

• Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing.
• Serve warm or at room temperature. Focaccia is delicious on its own, dipped in olive oil and balsamic vinegar, or served alongside soups, salads, or antipasto platters.

Tips for Perfect Focaccia Bread

• Flour Selection: Bread flour gives focaccia a chewier texture, but all-purpose flour works well too. Adjust the flour amount as needed to achieve the right dough consistency.
• Rising Time: Allow the dough enough time to rise until doubled in size, both after kneading and after shaping. This ensures a light and airy texture.
• Toppings: Get creative with toppings! Traditional focaccia is often topped with rosemary and sea salt, but you can experiment with different herbs, vegetables, or cheeses to suit your taste.
• Storage: Focaccia is best enjoyed fresh on the day it’s baked. Store any leftovers in an airtight container at room temperature and reheat briefly in the oven before serving.

Conclusion

Focaccia bread is a delightful expression of Italian culinary tradition, offering a canvas for a variety of flavors and textures. Whether enjoyed as an appetizer, side dish, or snack, its airy texture, fragrant olive oil, and aromatic herbs make it a favorite among food enthusiasts worldwide. By following this recipe and embracing the techniques of Italian baking, you can create a delicious focaccia that captures the essence of Mediterranean cuisine in every bite. Share this versatile bread with family and friends, and savor the simple pleasures of homemade focaccia straight from your kitchen to the table.