Focaccia has become increasingly popular worldwide due to its versatility and ability to be adapted to suit different tastes and preferences. It can be enjoyed on its own as a snack or dessert, but it also accompanies meals such as pasta dishes or salads. Focaccia can also be used in place of bread when making sandwiches or paninis for added flavour and texture contrast.
Brief History and Origin
The exact origin of focaccia is unknown, but it is believed to have originated in the region of Liguria in Italy during the 13th century. The focaccia was traditionally served as an accompaniment to meals or as part of special occasions such as weddings and baptisms. Over time, different regions began to incorporate their flavours into the recipe resulting in variations still enjoyed today.
In the 16th century, focaccia became popular throughout Italy, with some recipes being passed down through generations. During this period, focaccia was often served with cheese or other savoury toppings such as onions and olives. In the 19th century, bakers began experimenting with sweeter focaccia, including fruits, nuts, and honey, among other ingredients. Today focaccia can be found all over Italy and beyond in savoury and sweet forms.
Focaccia – The Recipe
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Total time: 45 mins
- Servings: 12
Ingredients
- 500g all-purpose flour,
- 7g active dry yeast
- 2 tsp salt
- 5 tbsp. Plus 2 tbsp. olive oil
- 1 tsp. flaky sea salt
- ¼ small bunch of rosemary sprigs picked
Instructions
- In a mixing bowl, add flour, mix salt on one side of the flour and yeast on the other side of the flour, and finally, mix all the ingredients.
- Make well in the centre of the flour mixture, and add 2 tbsp. of olive oil, gradually add 300 to 400ml of water, and keep mixing until the dough becomes sticky.
- Transfer the dough to the flour-dusted work surface and knead for 5 to 10 minutes or until less sticky and soft. Then place in the bowl, cover with plastic wrap and leave for 1 hour or until double in volume.
- Prepare a 25 x 35cm shallow tin by lightly greasing it with oil. Transfer the dough to the tin and stretch it to fill the tin, cover it with plastic wrap and leave again for 35 to 45 minutes.
- Prepare the oven and preheat it to 200 degrees C.
- Make dimples in the dough at regular intervals using your fingers. In a small bowl, add the remaining olive oil, flaky salt and 1 tbsp. of water, mix and drizzle evenly over the dough. Finally, add rosemary springs to the dimples.
- Place in the preheated oven and bake for 20 minutes. When ready, remove from oven, drizzle 2 tbsp. of olive oil, slice into squares and serve warm.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Rosemary Garlic Focaccia: This Focaccia bread is perfectly crisp on the outside and soft and chewy on the inside with delicious herby flavors. We find it better then garlic bread!
- Cheese and Herb Stuffed Focaccia: Cheese and herb Focaccia is Stuff with little pockets of cheese. Moreover, the dimpled surface has perfect amount of olive oil, salt, and herbs, creating even more flavorful pockets.
- Green & Black Olive Focaccia: The black and green olive Focaccia has a unique tanginess from the olives along with the sweetness from the Rosemary. It is again loaded with salt and olive oil giving it the scrumptious deliciousness we love.
- Dried Fruit Focaccia: This Dried Fruit Focaccia is a sweet version of the traditional one it loaded with dried fruit giving it the unique crunchy exterior with sweetness and the soft dense interior. Best part is the recipe is all-vegan for you to try.
- Mini Sweet Orange Focaccia: These mini sweet Focaccias are flavored with orange making them extra airy and fluffy. These are far off from the traditional ones but they are still delicious and perfect for brunch and snacking.
