Homemade Italian Focaccia Recipes for a Delicious Bread

Italy is a country synonymous with culinary excellence, and one of its gems is focaccia—an aromatic, versatile bread that’s both simple to make and profoundly satisfying to eat. Whether you’re looking to bake it as an accompaniment to pasta or as a star in its own right, focaccia promises to elevate any meal. Let’s dive into the world of homemade Italian focaccia recipes.

What is Focaccia?

Focaccia is a flat oven-baked bread that originated in Italy. It is similar in style and texture to pizza dough, but it usually features more olive oil, giving it a moist, rich texture. The hallmark of focaccia is its characteristic dimpling, achieved by pressing the dough with your fingertips before baking. These indentations serve to hold pools of olive oil and seasonings, enhancing the flavor and texture.

Essential Ingredients for Homemade Focaccia

For the basic focaccia dough, you will need:

• Flour: All-purpose flour or bread flour works well.
• Water: Lukewarm water to activate the yeast.
• Yeast: Active dry yeast or instant yeast.
• Salt: Sea salt or kosher salt for flavor.
• Olive oil: Extra virgin olive oil is preferred for its rich, robust flavor.

Optional ingredients can include:

• Herbs: Rosemary, thyme, oregano, and basil.
• Toppings: Cherry tomatoes, olives, onions, garlic, and cheese.

Classic Rosemary Focaccia Recipe

Ingredients

• 4 cups all-purpose flour
• 1 1/3 cups warm water
• 2 1/4 tsp active dry yeast (one packet)
• 1 tsp sugar
• 1 tbsp sea salt
• 1/4 cup extra virgin olive oil (plus more for drizzling)
• Fresh rosemary leaves
• Coarse sea salt for sprinkling

Instructions

1. Prepare the Yeast: In a small bowl, combine the yeast, sugar, and warm water. Stir and let it sit for about 5-10 minutes until frothy.

2. Mix the Dough: In a large mixing bowl, combine the flour and sea salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

3. Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic.

4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.

5. Shape the Dough: Punch down the dough and move it to a parchment-lined baking sheet. Stretch it out into a rectangle or oval shape about 1/2 inch thick.

6. Second Rise: Cover again and let it rest for another 30 minutes.

7. Dimple the Dough: Preheat your oven to 400°F (200°C). Use your fingers to create indentations all over the surface of the dough. Drizzle generously with olive oil, sprinkle fresh rosemary leaves, and coarse sea salt.

8. Bake: Bake for 20-25 minutes until golden brown. Let it cool slightly before serving.

Variations of Focaccia

Tomato and Olive Focaccia

Ingredients:

• Base dough from the classic recipe
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted black olives
• Fresh thyme leaves
• Olive oil

Instructions:
Follow the classic focaccia recipe but before baking, top the dough with cherry tomatoes, olives, and fresh thyme. Drizzle with olive oil and sprinkle with coarse sea salt.

Onion and Garlic Focaccia

Ingredients:

• Base dough from the classic recipe
• 1 large onion, thinly sliced
• 3 garlic cloves, thinly sliced
• Fresh oregano leaves
• Olive oil

Instructions:
Caramelize the onions and garlic slices in olive oil over medium heat until they turn golden brown. Allow to cool slightly. Follow the classic focaccia recipe but before baking, spread the caramelized onion and garlic mixture over the dough. Sprinkle with oregano and sea salt.

FAQ about Homemade Italian Focaccia

Q1: Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. However, keep in mind that whole wheat flour may result in a denser bread. To balance, you might need to add a bit more water.

Q2: How do I store focaccia?
Focaccia is best enjoyed fresh out of the oven but can be stored at room temperature for up to 2 days. Wrap it in aluminum foil or store in an airtight container. You can also freeze focaccia; just wrap it tightly and place in a freezer-safe bag.

Q3: Why do we create indentations in focaccia?
The indentations help to hold olive oil and any toppings, infusing the bread with flavor and ensuring an evenly cooked, crispy crust.

Q4: Can I make focaccia without yeast?
While traditional focaccia uses yeast for leavening, you can make a yeast-free version using baking powder or soda. However, the texture will not be the same, and it may be less airy.

Q5: How can I make my focaccia fluffier?
Ensure your yeast is fresh and your dough is allowed to rise in a warm, draft-free environment. Also, avoid over-handling the dough after the first rise.

Conclusion

Homemade focaccia is one of those delightful recipes that embody the essence of Italian cuisine: simple ingredients, straightforward techniques, and ultimately, an explosion of flavors. Whether as a base for various toppings or simply enjoyed with a drizzle of olive oil and a sprinkle of sea salt, focaccia remains a versatile and cherished bread. So, break out the flour and yeast, channel your inner Italian baker, and savor the aromatic experience of freshly made focaccia.

italian food recipes