The Perfect Italian Focaccia

The more I cook and bake with my Italian chef friend the more I’m eager to share the experience with everyone. There are a lot of little tricks that I know now from her and it’s also interesting to see how things should really be done.

I’m hoping with this recipe you’ll be able to serve an amazing Focaccia freshly from the oven to your friends and family, and make them think you’re a pro-chef. 😉

Let’s get started!

It is not a difficult recipe however it needs some time as the dough will have to grow in order to get a Focaccia with an airy and soft inside and a little crisp outside.

You can also add additional toppings to the Focaccia base to create different types such as sun dried tomato, cheese or olives.

The amounts given in the recipe is perfect for 4 people, especially if you serve the bread with a lovely veggie soup. I highly recommend the tomato soup, it makes the dish even more Italian.

Ingredients for a real Italian Focaccia:

Dough:

  • 350 g strong white flour
  • 1/2 teaspoon of salt
  • 2 teaspoon of sugar
  • 1 sachet (7 g) dried yeast
  • 1 tablespoon of olive oil
  • 210 ml of warm water (make sure it’s not too hot, that would kill the yeast)

Toppings

  • Fresh rosemary
  • Green or black olives
  • Sun dried tomato (best if they are in olive oil)

Baking Method:

Mix flour, salt, sugar and yeast in a large bowl. Add olive oil and slowly start pouring the water to the mixture while mixing the dough with your hand.

Keep kneading the dough until you get an elastic consistency, and the mixture starts getting off from your hand. Give some time before you would correct the consistency, it needs a few minutes for the ingredients to come together. If it’s still sticky add a little flour. If the dough seems too dry, meaning it keeps splitting add a little warm water.

Keep the kneading up for 5 minutes, you’re almost there!

Rise the focaccia dough for fluffiness. Grease the mixing bowl with a little olive oil and place the dough ball in it, then cover it with a kitchen towel. Leave it in a warm place for about an hour, let the dough double its size.

Dough rising tip: put the bowl with the dough in the oven and place a cup of hot water in the oven too. That will help to prevent the dough to dry out, and makes the oven warm enough to let the dough rise. Alternatively, you can turn on the oven for a little to reach 50 °C and turn it off.

Take out the dough to a floured surface and knead again for a minute to remove the air inside. Then put it in a greased baking tray and start spreading it out with your hands (to be around 1 cm thick).

Cover the tray and let is rise again for about 30 minutes. Once done, preheat the oven to 200 °C.

Using your fingers make deep dips in the dough. Add a little olive oil to the top and start topping your focaccia with rosemary leaves, sun dried tomato and olives (or anything else your heart desires). Don’t be afraid to push them down a little.

Sprinkle your focaccia with coarse salt, then bake it for 25 minutes until the top is golden.

Serve warm and freshly from the oven. Enjoy! 🙂

We used this Italian recipe as guideline: https://www.ricettedellanonna.net/focaccia-classica/

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Please share if you liked it and let me know how it turned out for you. 🙂

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