Ultimate Guide to Focaccia Bread: Recipes, Tips, and Creative Toppings
Focaccia bread, with its olive oil-soaked dimples and satisfyingly chewy texture, is a culinary delight that’s surprisingly easy to make at home. This comprehensive guide will walk you through everything you need to know about focaccia, from its origins and basic recipe to advanced techniques and creative topping ideas. Get ready to embark on a flavorful journey into the world of focaccia!
What is Focaccia?
Focaccia is a flatbread originating from Liguria, Italy. It’s closely related to pizza dough, but typically thicker and richer due to the generous use of olive oil. The hallmark of focaccia is its dimpled surface, which is created by pressing your fingertips into the dough before baking. These dimples not only give focaccia its distinctive look but also create pockets for olive oil and toppings to pool, resulting in an incredibly flavorful and moist bread.
A Brief History of Focaccia
Focaccia’s history stretches back to ancient times, with roots in the Etruscan civilization and ancient Greece. It’s believed to be one of the oldest forms of bread, predating even pizza. The word “focaccia” itself comes from the Latin word “focus,” meaning hearth or fireplace, where the bread was traditionally baked. Over the centuries, focaccia has evolved into various regional variations throughout Italy, each with its unique ingredients and baking techniques.
Basic Focaccia Recipe: Step-by-Step Guide
This recipe provides a foundation for creating delicious focaccia. Once you master the basics, you can experiment with different toppings and flavor combinations.
**Ingredients:**
* 500g (4 cups) bread flour (or all-purpose flour, but bread flour will yield a chewier texture)
* 375ml (1 1/2 cups) lukewarm water
* 7g (2 1/4 teaspoons) active dry yeast or instant yeast
* 10g (2 teaspoons) salt
* 50ml (1/4 cup) olive oil, plus more for drizzling
* Optional: 1 tablespoon honey or sugar (to feed the yeast, especially if using active dry yeast)
* Coarse sea salt, for sprinkling
**Equipment:**
* Large mixing bowl
* Measuring cups and spoons
* Baking sheet (approximately 13×18 inches)
* Parchment paper (optional, but recommended)
* Clean kitchen towel
**Instructions:**
**Step 1: Activate the Yeast (If Using Active Dry Yeast)**
* If using active dry yeast, dissolve it in the lukewarm water with the honey or sugar (if using). Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active.
* If using instant yeast, you can skip this step and add it directly to the flour.
**Step 2: Combine the Ingredients**
* In a large mixing bowl, combine the flour and salt.
* If you activated the yeast, pour the yeast mixture into the flour. If using instant yeast, add it directly to the flour.
* Add the olive oil.
**Step 3: Mix the Dough**
* Use your hands or a stand mixer fitted with a dough hook to mix the ingredients until a shaggy dough forms.
* If using a stand mixer, mix on low speed for about 8-10 minutes.
* If mixing by hand, knead the dough on a lightly floured surface for about 10-12 minutes.
* The dough should be slightly sticky but elastic.
**Step 4: First Rise (Bulk Fermentation)**
* Lightly oil a large bowl.
* Place the dough in the bowl and turn it to coat with oil.
* Cover the bowl with a clean kitchen towel or plastic wrap.
* Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is called bulk fermentation and is crucial for developing flavor.
**Step 5: Prepare the Baking Sheet**
* Line a baking sheet with parchment paper (optional, but prevents sticking).
* Drizzle the baking sheet with olive oil.
**Step 6: Shape the Focaccia**
* Gently deflate the dough and transfer it to the prepared baking sheet.
* Use your fingertips to gently stretch and press the dough to fill the baking sheet. It’s okay if it doesn’t reach the edges completely; it will spread during the second rise.
**Step 7: Second Rise (Proofing)**
* Cover the dough with a clean kitchen towel.
* Let it rise for another 30-45 minutes.
**Step 8: Dimple and Top**
* Preheat your oven to 425°F (220°C).
* Drizzle the dough generously with olive oil.
* Use your fingertips to press deep dimples into the dough, creating pockets for the oil to pool.
* Sprinkle generously with coarse sea salt.
* Add any desired toppings (see topping ideas below).
**Step 9: Bake**
* Bake for 20-25 minutes, or until golden brown and cooked through.
* The internal temperature should be around 200-210°F (93-99°C).
**Step 10: Cool and Serve**
* Let the focaccia cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
* Slice and serve warm or at room temperature.
Tips for Perfect Focaccia
* **Use high-quality olive oil:** The flavor of the olive oil is crucial in focaccia, so use the best you can afford.
* **Don’t skimp on the olive oil:** Focaccia loves olive oil! Be generous when drizzling it over the dough before and after baking.
* **Proper kneading is essential:** Kneading develops gluten, which gives focaccia its chewy texture. If using a stand mixer, let it knead for a sufficient amount of time. If kneading by hand, be patient and persistent.
* **Allow for proper rising time:** The rising time is crucial for developing flavor and texture. Don’t rush the process.
* **Preheat your oven thoroughly:** A hot oven is essential for achieving a crispy crust.
* **Don’t be afraid to experiment with toppings:** Focaccia is a blank canvas for flavor. Try different herbs, vegetables, cheeses, and even meats.
* **Use a pizza stone or baking steel:** For an extra crispy crust, bake your focaccia on a preheated pizza stone or baking steel.
* **Let it cool slightly before slicing:** This allows the internal structure to set, making it easier to slice.
Creative Focaccia Topping Ideas
Focaccia is incredibly versatile, and the possibilities for toppings are endless. Here are a few ideas to get you started:
* **Classic Rosemary and Sea Salt:** This is the most traditional topping and a guaranteed crowd-pleaser. Simply sprinkle fresh rosemary leaves and coarse sea salt over the dough before baking.
* **Garlic and Herb:** Mince fresh garlic and mix it with your favorite herbs, such as oregano, thyme, and basil. Sprinkle over the dough with olive oil and sea salt.
* **Cherry Tomato and Olive:** Halve cherry tomatoes and pit Kalamata olives. Arrange them on the dough and sprinkle with olive oil, sea salt, and a sprinkle of dried oregano.
* **Caramelized Onion and Balsamic Glaze:** Caramelize sliced onions in olive oil until golden brown and sweet. Arrange them on the dough and drizzle with balsamic glaze after baking. A sprinkle of fresh thyme complements this topping well.
* **Potato and Rosemary:** Thinly slice potatoes (using a mandoline if possible) and toss them with olive oil, rosemary, salt, and pepper. Arrange the potato slices on the dough, slightly overlapping. This creates a beautiful and rustic focaccia.
* **Mushroom and Truffle Oil:** Sauté sliced mushrooms (such as cremini or shiitake) with garlic and thyme. Spread them over the dough and drizzle with truffle oil after baking. This is a decadent and flavorful option.
* **Asparagus and Parmesan:** Blanch asparagus spears until tender-crisp. Arrange them on the dough and sprinkle with grated Parmesan cheese before baking. This is a simple and elegant focaccia.
* **Pesto and Pine Nuts:** Spread pesto over the dough and sprinkle with toasted pine nuts before baking. This adds a vibrant green color and a nutty flavor.
* **Fig and Prosciutto:** This is a sophisticated sweet and savory combination. Arrange thinly sliced figs and prosciutto on the dough after baking. Drizzle with honey or balsamic glaze for extra sweetness.
* **Sun-Dried Tomato and Goat Cheese:** Spread sun-dried tomato pesto over the dough and crumble goat cheese on top before baking. The tangy goat cheese pairs perfectly with the intense flavor of the sun-dried tomatoes.
* **Everything Bagel Focaccia:** Combine everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, and salt) and sprinkle generously over the focaccia before baking. This gives it a familiar and comforting flavor.
* **Spicy Calabrian Chili and Sausage:** Crumble cooked Italian sausage over the dough. Drizzle with Calabrian chili oil for a spicy kick. Sprinkle with a bit of fresh parsley after baking.
* **Artichoke and Olive Tapenade:** Spread a layer of artichoke and olive tapenade over the dough before baking. Sprinkle with a bit of Parmesan cheese. This adds a salty and briny flavor.
**Sweet Focaccia Options:**
* **Grape and Rosemary:** Press grapes into the dough before baking and sprinkle with rosemary and sugar.
* **Apple and Cinnamon:** Thinly slice apples and arrange them on the dough. Sprinkle with cinnamon and sugar.
* **Nutella and Sea Salt:** Spread Nutella over the baked focaccia and sprinkle with sea salt.
Advanced Focaccia Techniques
Once you’ve mastered the basic focaccia recipe, you can try some more advanced techniques to elevate your baking:
* **Poolish or Biga:** Using a poolish or biga (pre-ferments) can improve the flavor and texture of your focaccia. These are simple mixtures of flour, water, and yeast that are fermented for several hours before being added to the main dough. They add complexity and enhance the rise.
* **Cold Fermentation:** Slowing down the fermentation process in the refrigerator can develop even more flavor. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for 12-24 hours. Let it come to room temperature before proceeding with the recipe.
* **High Hydration Dough:** Increasing the amount of water in the dough (high hydration) can result in a lighter and airier focaccia. However, high-hydration doughs can be more challenging to handle. Start by gradually increasing the water content until you achieve the desired texture.
* **Different Flours:** Experimenting with different types of flour, such as semolina flour or whole wheat flour, can add unique flavors and textures to your focaccia.
* **Autolyse:** This technique involves mixing the flour and water together and letting them rest for 20-30 minutes before adding the yeast and salt. This allows the flour to fully hydrate, resulting in a smoother and more extensible dough.
Serving and Storing Focaccia
Focaccia is best served fresh, but it can also be stored for a few days. Here are some tips for serving and storing:
* **Serving:** Focaccia is delicious on its own as a snack or appetizer. It’s also great for making sandwiches, paninis, or crostini. Serve it alongside soups, salads, or pasta dishes.
* **Storing:** Store leftover focaccia in an airtight container at room temperature for up to 2 days. To prevent it from drying out, you can also wrap it tightly in plastic wrap or aluminum foil.
* **Reheating:** Reheat focaccia in a preheated oven at 350°F (175°C) for a few minutes to restore its crispness. You can also reheat it in a toaster oven or microwave, but it may not be as crispy.
* **Freezing:** Focaccia can be frozen for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Focaccia Variations Around Italy
As mentioned earlier, focaccia has numerous regional variations throughout Italy. Here are a few notable examples:
* **Focaccia Genovese (Liguria):** This is the classic focaccia from Genoa, characterized by its generous use of olive oil and coarse sea salt. It’s often flavored with rosemary or sage.
* **Focaccia Barese (Puglia):** This focaccia is typically topped with tomatoes, olives, and onions. It’s often baked in a round pan and has a slightly thicker crust.
* **Schiacciata Fiorentina (Tuscany):** This sweet focaccia is flavored with sugar, anise seeds, and orange zest. It’s traditionally eaten during Carnival.
* **Focaccia di Recco (Liguria):** This incredibly thin and crispy focaccia is filled with stracchino cheese and baked until golden brown.
Why Make Focaccia at Home?
While you can certainly buy focaccia from bakeries or grocery stores, making it at home offers several advantages:
* **Freshness:** Homemade focaccia is always fresher and more flavorful than store-bought versions.
* **Customization:** You can customize the ingredients and toppings to suit your preferences.
* **Cost-effectiveness:** Making focaccia at home is often cheaper than buying it.
* **Therapeutic:** The process of making bread from scratch can be incredibly relaxing and rewarding.
* **Impress Your Friends and Family:** Homemade focaccia is a surefire way to impress your loved ones.
Troubleshooting Focaccia Problems
* **Dough is too sticky:** Add a little more flour, one tablespoon at a time, until the dough is easier to handle.
* **Dough is not rising:** Make sure your yeast is fresh and active. The water should be lukewarm, not too hot or too cold. Ensure that your rising environment is warm enough.
* **Focaccia is too dense:** Make sure you are not over-kneading the dough. Allow sufficient time for both the first and second rise.
* **Focaccia is burning on the bottom:** Lower the oven rack and/or use a baking stone or baking steel to protect the bottom of the focaccia.
* **Focaccia is not crispy enough:** Preheat your oven thoroughly. Consider using a pizza stone or baking steel. You can also try broiling the focaccia for the last minute or two of baking, but watch it carefully to prevent burning.
Conclusion
Focaccia bread is a delightful and versatile bread that’s surprisingly easy to make at home. With its olive oil-soaked dimples, chewy texture, and endless topping possibilities, it’s a guaranteed crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to embark on a flavorful focaccia adventure! Enjoy the process, experiment with different flavors, and share your creations with friends and family. Happy baking!