Focaccia
Focaccia is a soft and flavorful Italian bread, perfect for dipping in olive oil or serving with meals. Customizable with various toppings.
Ingredients
Dough Ingredients
- 1 2/3 cups bread flour
- 4 tsp white sugar
- 1 1/4 tsp salt (kosher/cooking salt)
- 1 tsp instant/rapid rise yeast
- 3/4 cup very warm water (~40°C / 104°F) Ensure water is warm but not too hot
- 1 1/2 tbsp extra virgin olive oil
- 125 g boiled and mashed potato (around 1/2 large potato; floury variety)
Toppings
- 4 tbsp extra virgin olive oil (for topping)
- 1/4 tsp sea salt flakes
- 5 garlic cloves (cut into fine batons)
- 3/4 cup extra virgin olive oil (for drizzling)
- 2 1/2 tsp finely chopped fresh rosemary leaves
- 12 - 14 red cherry tomatoes
- 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped fresh rosemary leaves)
- 16 - 18 kalamata olives (pitted)
Instructions
Focaccia Dough
- Make Mashed Potato: Peel potato, cut into chunks, and boil until tender. Drain and mash until smooth. Set aside to cool.
- Mix Dry Ingredients: In a large bowl, combine flour, salt, sugar, and yeast.
- Add Wet Ingredients: Create a well in the center of the dry mix, then add olive oil and warm water. Mix until no flour is visible.
- Add Potato: Fold in the mashed potato until well combined, then shape into a ball.
- First Rise: Cover the bowl with cling wrap and let it rise in a warm place for 30 minutes.
- Fold Dough: Drizzle another bowl with olive oil, add the dough, and fold the edges into the center. Shape into a ball and cover.
- Second Rise: Let rise again in a warm place for 30 minutes.
- Prepare Pan: Grease a baking pan with olive oil.
- Preheat Oven: Heat your oven to 220°C / 430°F.
- Put Dough in Pan: Transfer the dough to the prepared pan and stretch it to fit.
- Third Rise: Cover and let the dough rise for 40 minutes.
Prepare for Baking
- Smear Oil: Brush the surface with olive oil.
- Poke Dough: Use your fingers to create dimples in the dough.
- Add Toppings: Add your choice of toppings such as garlic, rosemary, olives, or tomatoes.
- Finish with Oil: Drizzle with olive oil and sprinkle with sea salt.
Bake
- Bake: Place in the oven for 25-30 minutes until golden.
- Cool: Remove from the oven and let it cool on a rack. Wait at least 10 minutes before serving.
Notes
Focaccia is best served warm, drizzled with olive oil or paired with balsamic vinegar for dipping. Store in plastic wrap or airtight container at room temperature, best consumed within a few days. For longer storage, slice and freeze pieces wrapped in foil. Tips: Ensure your water is warm but not too hot, let the dough rise slower in the refrigerator overnight, and experiment with different toppings.