How To Make Best FOCACCIA BREAD Like An Italian

This Italian focaccia recipe is the authentic recipe which originates from Genoa. It has the perfect amount of crunch around the focaccia bread edges and the middle is soft and seriously divine. It is a delicious accompaniment for your main meal or can be enjoyed with an antipasto platter and even for breakfast and will transport your tastebuds to Italy with every mouthful. Focaccia bread recipe from Genoa.

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FOCACCIA BREAD RECIPE

INGREDIENTS:
Extra virgin Olive Oil (3 Tablespoons)
200ml water – 1 Cup (room temperature)
350g plain flour – 2.5 cups (plus extra for dusting)
1 satchel dry yeast (7gr – 2 teaspoons)
1 x teaspoon honey
Rock salt
Table Salt (10gr – 2 teaspoons)

UTENSILS:
Stand mixer
Pastry brush
Non-stick baking tray (38cm x 27cm x 3cm) (15inch x 10.5inch x 1.3inch)

METHOD:
1. Add 2-3 tablespoons of EVOO to your mixing bowl for the first step in this recipe. Using the pastry brush, wet the sides of the bowl so they become slightly moist.
2. Add 200ml water and 2 x heaped tablespoons of flour.
3. Pour in a satchel dry yeast and mix together well with a spoon.
4. Then, add a teaspoon of honey to your focaccia mix – alternatively, you can also add 2 teaspoons of sugar
5. For this recipe, add in half of the flour to your mix and using the hook attachment, start mixing.
6. Keep the mixer on a slow speed initially, then speed it up once all the ingredients start to come together. Mix for at least 5 minutes.
7. Then, add 7-10g of salt to the Italian focaccia bread recipe mixture along with the rest of the flour and mix it at a high speed for 15-20 minutes.
8. Prepare a large wooden bench with a sprinkle of plain flour and cover your hands with it too. Then, get the focaccia dough from the bowl and place it on top of the flour on your board.
9. Fold it over a couple of times mixing in the flour on the board and on your hands until it forms a large ball.
10. For this Italian focaccia bread recipe to work best, you then need to cover the dough with a tea towel and let it rest for 15 minutes.
11. While you’re waiting, lather your baking tray with a generous amount of EVOO, again using your pastry brush.
12. After 15 minutes, remove the tea towel from the dough and making sure it isn’t stuck to the board, lift the dough.
13. Then, fold the dough over, slightly stretching it, and press down on it, using the tips of your finger – poking it, all over!
14. Fold it over again, so it becomes longer, and press down a few more times.
15. Transfer the log of dough onto your tray, placing it in the centre, then lather it with the EVOO and cover it once again with the tea towel.
16. Leave this to rest, for 1 hour.

NY FOODIE

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