Focaccia
A classic Italian flatbread characterized by its dimpled surface, golden-brown crust, and airy, olive-oil-rich crumb.
Origin & history
Focaccia is one of Italy's most ancient breads, with roots tracing back to the Etruscans. Originally known as 'panis focacius' (hearth bread), it was traditionally baked directly on hot stones or in the ashes of a fire. Over centuries, it evolved into the regional staple seen today, with Genoa being the most famous center for its production.
Ingredients
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Dough
Topping
The method
Step by step
- 01
Mixing the dough
20 minIn a large bowl, combine the flour and salt. Dissolve the yeast in the lukewarm water and add it to the flour along with the olive oil. Mix until a sticky, shaggy dough forms. Cover and let it rest for 15 minutes.
Do not over-knead; the high hydration makes it naturally sticky.
- 02
Folding and Proving
2 hrPerform a series of 'stretch and folds' every 30 minutes for 2 hours to build strength. Cover and let the dough rise in a warm place until doubled in size, approximately 1-2 hours.
Keep your hands lightly oiled to prevent sticking.
- 03
Shaping and Dimpling
45 minTransfer the dough to a well-oiled baking tray. Gently stretch it to the corners. Let it rest for 30 minutes, then use your fingers to press deep dimples all over the surface.
Press all the way down to the bottom of the tray to create the signature pockets.
- 04
Baking
25 minDrizzle generously with olive oil and sprinkle with flaky salt. Bake in a preheated oven at 220°C (425°F) for 20-25 minutes until golden brown and crisp on the bottom.
Check the bottom; it should be fried in the oil, not just baked.
Chef tips
- — Use plenty of olive oil in the pan to get a crispy bottom.
- — Don't rush the final proofing stage.
Common mistakes
- — Not using enough oil in the pan.
- — Under-proofing the dough.
Substitutions
- Strong bread flour → All-purpose flourWill result in a slightly softer, less chewy crumb.
Storage & serving
Store in an airtight container at room temperature for 2 days or freeze for up to 1 month.
Serve warm or at room temperature, ideally with extra olive oil for dipping.
Food safety
Ensure yeast is not expired. Handle hot trays with care. No hazardous raw ingredients.
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