Focaccia recipe (it’s incredible) Recipe

This is how a timeless and conventional Italian Focaccia recipe must be – ridiculously delicate and fluffy inside, just-crispy on the surface and with a signature ​chew​ from the key ingredient – potato.

Are you able to be amazed how simple it’s to make Focaccia? It’s just about foolproof! However should you’re quick on time, strive the brand new Fast and Soiled Focaccia – readers lvoe

Focaccia – that dimpled, flat–formed Italian bread generously flavoured with olive oil – is discovered throughout Italy and varies from place to put. I used to be torn with indecision about what kind of focaccia to share, however ultimately landed on this significantly well-known kind known as focaccia barese from Southern Italy.

It’s from the town of Bari in Puglia, and this focaccia has an exceptionally fluffy inside and distinctive chew that comes from incorporating mashed potato into the dough.

I really like that the potato clearly distinguishes it from simply one other kind of fundamental bread!

The surface crusts in the meantime takes on a stunning golden crunch from baking within the pan because of an Italian “sprint” (ie. greater than only a teaspoon 😉) of olive oil.

Collectively these qualities make a focaccia in all probability fairly not like any you’ve tried – so get set for a revelation!

And but, focaccia can be one of many best breads to make and is just about foolproof. Even a first-time baker may pull this off with out breaking a lot of a sweat.

For these of you who’re within the nitty gritty of focaccia-making, right here is a few background details about focaccia barese which is the kind of focaccia we’re making right here in the present day!

• Excessive hydration – The dough for this recipe has significantly excessive hydration ranges from the water and moisture within the potatoes. That is what offers the bread the springy, ethereal texture and open crumb;

• NO KNEAD – That’s proper! This focaccia is a no-knead bread. The dough is just too moist and sticky to knead, so we as an alternative depend on a 3-proof technique (extra this beneath);

• Mashed potato – The distinctive inclusion of potato within the dough is what provides chew and physique that you simply you don’t in any other case get with a straight flour focaccia. It additionally helps the crumb retain moisture;

• A number of olive oil! Any focaccia recipe value its salt (or oil?) will name for lashings of olive oil for flavour. On this focaccia, it additionally makes the crust deliciously crispy, virtually prefer it’s been fried like deep pan pizza!

• Three dough proofs (rises) … YES! This step is crucial. Nevertheless as a result of I’m apprehensive this will probably be a turn-off for some, I’ve offered extra particulars beneath to persuade you it’s value it – and it truly is easy.

Three dough proofs (rises)!

The recipe does require three proofs for the dough. However actually, it’s not a giant deal! They’re fast and the profit is not any messy kneading on the counter or within the stand-mixer. It takes simply 1 hour 40 minutes for rising in complete for the entire recipe, and only a minute or two to arrange the dough for every rise.

We tried lowering it to 2 proofs however discovered the consequence wasn’t nearly as good, and 1 proof was much more inferior.

We have to rise the dough 3 instances as a result of as a result of the dough is so moist we will’t knead it. As an alternative we let the bread “knead” itself via proofing. Proofing and folding a number of instances earlier than baking encourages gluten improvement and starch transformation to provide the bread construction, in addition to the time to develop flavour.

Right here’s what you want for the focaccia bread. Toppings are proven individually beneath.

1. Potato (boiled and mashed) – Simply plain, boiled and mashed potato. It’s the standard “secret ingredient” that distinguishes this focaccia from “simply one other bread”! It offers the focaccia a moist, fluffy inside and distinctive chew which you could’t obtain with out the potato;

2. On the spot / Fast rise yeast – That is yeast that may be added straight into the dough, somewhat than mixing with heat water and sugar to let it foam first earlier than mixing wherein is the usual course of when utilizing Energetic Dry Yeast. In case you solely have Energetic Dry Yeast, see recipe notes for learn how to adapt the recipe. The focaccia will rise marginally much less, however the distinction is small;

3. Bread flour – It is a kind of baking flour that has increased protein than commonplace plain/all-purpose flour which supplies breads a greater chew and elasticity. You get a greater consequence with bread flour, and if you’re making this for firm, I do assume it’s value a visit to the shop. However should you solely have plain/all-purpose flour, this focaccia remains to be completely value making!

4. Additional virgin olive oil – It isn’t focaccia should you don’t use liberal quantities of olive oil! It gives flavour in addition to making the bottom so crisp it’s virtually prefer it’s fried. Don’t skimp on the oil! (And it really works out to be not that a lot per serve.)

5. Sugar – That is for flavour but in addition to “feed” the yeast so it prompts and makes the dough rise; and

6. Heat water – Additionally for yeast, as a result of it loves a pleasant, heat and cosy atmosphere. Simply faucet water is ok, round 40°C/104°F. Suppose nice bubble tub temperature. 😂 If the water is stone chilly the yeast received’t activate. If it’s so sizzling you’re scalding your self, it’s too sizzling and the yeast could also be killed! We wish the goldilocks temperature.

I’m sharing three totally different toppings on this Focaccia recipe:

1. Rosemary and garlic – A beautiful basic model;

2. Tomato and oregano – Appears to be like cheerful, and we love how the tangy and candy tomato juices seep into the focaccia; and

3. Olive – One other basic variation that appears superbly hanging with the stark distinction of the black olives studded within the golden crust!

1. Rosemary and garlic Focaccia

It is a “plain”, basic model made utilizing contemporary rosemary and garlic – although there’s nothing “plain” about selfmade focaccia!

We’re utilizing confit garlic which could sound fancy, however it’s simply garlic that’s cooked in oil over a low warmth till delicate. Why do we now have to trouble, you ask? As a result of in any other case the garlic burns an excessive amount of on the excessive oven temperature required to crisp the floor of the focaccia. Tender-cooking bigger items helps defend the garlic. No one needs bitter black bits of garlic on their focaccia!

2. Tomato Focaccia

Made with cherry tomatoes, the trick with that is to squish them earlier than urgent them firmly into the dough. This makes the tomatoes soften and keep semi-sunk within the dough, and permits the juices to seep into the crumb (the perfect half!).

In case you don’t squish, the cherry tomatoes form of come out and find yourself rolling round on the floor of the focaccia… and inevitably throughout the ground! 😂

I’ve used oregano because the herb however any dried combined herbs or contemporary rosemary can even work nicely.

3. Olive Focaccia

Kalamata olives (pitted) make a perfect selection right here. I really like how juicy and salty they’re, and the way the deep purple, virtually black color, actually stands out towards the golden brown floor.

I’ve used oregano because the herb for this one too, however rosemary additionally works nicely (contemporary, not dried).

Along with the above toppings, all focaccia are completed with a beneficiant drizzle of olive oil and a great pinch of sea salt flakes. It’s actually value utilizing sea salt flakes for the floor, somewhat than cooking / kosher salt in order that they keep largely entire as little salty pops somewhat than dissolving into the bread floor.

Love the way in which the olive oil swimming pools within the holes!

As talked about above, this focaccia recipe requires 3 dough rises which takes 1 hr 40 minutes in complete. Learn extra about why it’s value it and yields a greater consequence – don’t skip it!

Additionally, it’s value noting that it is a no-knead bread. The dough is sort of sticky, so it’s merely combined with a spatula!

Half 1: Make the Dough (it’s no-knead!)

1. Dry components: Combine Dry components in a bowl;

2. Add Moist components: Make a nicely within the center, then pour the Moist components in;

3. Combine with spatula: Use a stiff rubber spatula to combine collectively. It would type a sticky dough;

Half 2: First rise, half-hour

5. Rise #1 – half-hour, 50% swell: As soon as the potato is totally combine in, form it right into a ball. Then cowl with cling wrap and put the bowl in a heat place for half-hour so it swells no less than 50% in measurement. As much as round double in measurement is ok. You don’t wish to let dough rise an excessive amount of – say triple or so – as a result of then the yeast is utilizing up all its rising energy, so it may not rise as a lot because it ought to when baking;

Half 3: Second rise, half-hour

6. Fold sides in: Grease one other bowl with further virgin olive oil, then scrape the dough in. Utilizing your fingers, fold the perimeters in 6 instances. On this step, we’re punching down the dough in addition to stretching it.

   Form it right into a ball and canopy with cling wrap;

7. Rise #2 – half-hour, 50% swell: Put the bowl in a heat place for an additional half-hour so it rises no less than 50% (once more, as much as round double in measurement is ok);

Half 4: Put together toppings and pan

8. Put together toppings: In the meantime, put together the toppings. I’m sharing 3 totally different topping choices in the present day.
   – Rosemary Garlic: A really basic flavour mixture!
   – Cherry Tomato: I really like the colourful pops of purple and the way the juices seep into the bread; and
   – Olive Oregano: One other basic topping choice;

9. Put together pan: Additionally put together the pan. Use a W26.6 x L20 x D5cm non-stick rectangle pan (steel, not glass or ceramic) or a 9″ cake pan. That is the best measurement because it makes a focaccia about 3cm / 1.3″ tall which is a pleasant height-to-crispy-crust ratio! Grease it generously with olive oil. Now just isn’t the time to fret about energy – the oil is crucial not just for flavour but in addition for the signature crispy base and sides!

Half 5: Dough into pan and third (last) rise

10. Unfold dough in pan: After Rise 2, scrape the dough into the oiled pan, then stretch it out to fill the pan as finest you’ll be able to. It’s fairly an elastic dough so it is not going to wish to co function. Persist! Stretch it out and it’ll ultimately keep put.

    As soon as the dough is stretched to just about covers the bottom of the pan (Rise #3 beneath will make it fill the pan, don’t fear), clean the floor, Raise the dough from every edge to launch air bubbles trapped underneath the dough, whereas scooping up remaining oil in pan and smearing the underside to coat nicely;

11. Third rise – 40 minutes, about 30% swell: The ultimate rise! Cowl the pan with cling wrap and put in a heat place for 40 minutes till the dough fills the pan. It is not going to rise very a lot, solely about 25 – 30%;

12. Preheat oven: In the meantime preheat oven to 220°C/430°F (200°C fan), and set a rack on center shelf. Permit sufficient time to make sure oven has been preheated for no less than 15 minutes for finest outcomes;

Half 6: Bake!

13. Oil floor: Take away cling wrap from pan. Drizzle dough with 2 teaspoons olive oil and gently rub over floor so the entire floor is roofed with oil;

14. Poke away to make these holes! My favorite step! Properly, apart from consuming it. 😂 Poke all of your fingers into the dough, repeatedly throughout the floor. Push your fingers deep sufficient that they hit the pan base. This creates the signature dimpling (it can deflate the dough considerably and that is advantageous). Don’t be shy with what number of holes you create, or how evenly they’re spaced out. You actually can’t spoil the focaccia with an excessive amount of poking – and consider me, I’ve tried. A lot of the holes will fill themselves in when baking;

15. Extra oil! Drizzle during the last 1.5 tbsp or so of olive oil, so the oil swimming pools within the dimples and can bubble away inside because it bakes! ;

Half 5: Bake!

16. Topping: Scatter with oregano or your selection of toppings, and at last the ocean salt flakes. Extra on toppings and learn how to apply them beneath;

17. Bake for 25 – 30 minutes. Watch as your focaccia magically puffs up and sizzles with all that beautiful olive oil! Cook dinner till deep golden brown throughout, the highest is calmly crisp and the perimeters are crusty;

18. Cool barely: Prove onto a cooling rack. Go away to chill for 10 minutes earlier than slicing – should you can resist … as a result of the scent, buddies, the scent! Focaccia is at its finest and most insanely scrumptious served heat, contemporary out of the oven!

That is what the underside of the focaccia ought to appear like – a deep golden brown, and superbly crispy prefer it’s been fried. Which it virtually has been – in all that scrumptious olive oil!!

As for learn how to serve it? This bread is so wealthy, flavoursome and stuffed with textures that it’s excellent as-is, straight out of the oven. However after all a bit last drizzle of olive oil throughout the floor earlier than slicing up into thick batons actually received’t go astray …

And although some would possibly assume we’re olive oiled-out, offering a saucerful for dunking isn’t such a foul concept both – assume like an Italian! 🇮🇹

The focaccia will maintain for just a few days in an hermetic container, however I do suggest reheating earlier than serving. It would reinvigorate it to a near-freshly made state – heat, delicate and fluffy on the within, golden and crispy on the surface.

Focaccia this scrumptious and assorted can put on many outfits. It’s simply worthy of a celebration antipasto or appetiser unfold. It additionally makes an amazing snack or picnic meals. Sandwich bread? Toasted for breakfast? For certain. Or, serve it alongside nearly every part and something – particularly stews, braises and soups. There may be nothing Focaccia doesn’t work with (besides, okay, possibly Asian meals, you get a move … !) and your creativeness actually is the restrict with this Italian magnificence! – Johnsat x

Focaccia recipe (it’s incredible) Recipe

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Serves: 6 Cooking Time: 30 minutes 30 minutes

Nutrition facts: 265 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 2/3 cups bread flour (Note 1)
• 4 tsp white sugar
• 1 1/4 tsp salt , kosher/cooking salt
• 1 tsp instant / rapid rise yeast (Note 2)
• 3/4 cup very warm water (~40℃ /104℉)
• 1 1/2 tbsp extra virgin olive oil
• 125g/ 1/2 cup (packed) boiled and mashed potato , around 1/2 large potato; floury variety (Note 3)
• 4 tbsp extra virgin olive oil
• 1/4 tsp sea salt flakes (Note 4)
• 5 garlic cloves , cut into fine batons (Note 5)
• 3/4 cup extra virgin olive oil
• 2 1/2 tsp finely chopped rosemary leaves (fresh)
• 12 – 14 cherry tomatoes , red
• 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)
• 16 – 18 kalamata olives , pitted
• 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)

Instructions

1. Make mashed potato: Peel potato, cut into 2.5cm / 1" chunks. Boil until fully tender (around 10 – 15 mins; check centre with skewer). Drain and mash very well with a potato ricer or masher until smooth and lump-free. Set aside to cool, and measure out required quantity.
2. Mix Dry: Place flour, salt, sugar and yeast in a large bowl and mix well with a firm rubber spatula.
3. Add Wet: Make a well in the centre, then add olive oil and warm water. Mix with spatula until you can no longer see flour. Dough should be sticky – too sticky to knead by hand.
4. Add Potato: Add mashed potato. Using a folding motion, start mixing it through using the spatula. Then start smearing it along the walls of the bowl. Once potato is evenly incorporated, shape roughly into a ball in the bowl.
5. Rise 1: Cover bowl with cling wrap, then put in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size. (Note 6)
6. Fold dough: Get another large bowl, drizzle with 2 teaspoons of olive oil then use your hands to smear it around the bowl. Scrape dough in, then fold the edges of the dough into the centre six times. Shape into ball, cover with cling wrap.
7. Rise 2: Put the bowl in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size.
8. Prepare pan (see Note 7 for pan types info): Meanwhile, prepare the pan. Use a 26.5 x 20 x 5 cm / 10.5 x 8 x 2” metal non-stick pan, or a 9”/23cm round cake pan, preferably not springform. Pour in 2 tablespoons of olive oil, then smear it all across the base and along the walls.
9. Preheat oven: Preheat oven to 220°C / 430°F (200°C fan), and set a rack on middle shelf. Allow enough time to ensure oven has been preheated for at least 15 mins for best results.
10. Put dough in pan: Scrape dough into prepared pan. Stretch and pull to fill the base as best you can (itʼs an elastic dough so a bit stubborn!), and get the surface roughly level. Itʼs ok if itʼs bumpy, it will smooth out later.
11. Rise 3: Cover pan with cling wrap, then put in a warm place for 40 minutes until the dough expands and fills the pan, and the heigh rises by around 25 – 30%.
12. Smear surface with oil: Drizzle the surface with 2 teaspoons of olive oil, and smear/rub it over lightly with your hands.
13. Poke! Using both your hands like claws, push your fingers deep into the dough, right to the base of the pan to create the signature dimples. Do this around half a dozen times across dough surface. This will somewhat deflate the dough and is OK. (Note 8)
14. Toppings: Top with toppings of choice – see below.
15. Finishing olive oil & salt flakes: Drizzle the surface with 2 tablespoons of olive oil so it runs into the dimples. Then sprinkle with sea salt flakes.
16. Bake for 25 – 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.
17. Cool: Turn out onto a cooling rack. Let is rest for at least 10 minutes before cutting to serve. It is ridiculously good served freshly made!
18. Optional: Finishing with a final flourish of extra virgin olive oil across the surface certainly doesnʼt go astray! Also some olive oil for dipping is always welcome. 🙂
19. Confit Garlic & Rosemary: Place garlic and oil in a small saucepan over medium heat. Once the oil becomes hot, turn down to low and leave for 10 minutes. The garlic should not sizzle, it just poaches gently in hot oil. Strain, cool, then press onto surface of focaccia. Sprinkle with rosemary. Proceed with recipe.
20. Cherry tomato: Squish each tomato while holding near focaccia surface. Press onto surface, pushing into the dough. Sprinkle with oregano. Proceed with recipe.
21. Olives: Press onto surface of focaccia, pushing into the dough. Sprinkle with oregano. Proceed with recipe.

Notes

1. Bread flour – high protein flour especially for bread which yields a chewier, more elastic crumb than using plain/all purpose flour. If making focaccia for company, worth a trip to the store to get it! But it’s still worth making with plain/all-purpose flour. The crumb is just not quite as chewy.
2. Instant / rapid rise yeast – this is the yeast that doesn’t need to be mixed with warm water and left to foam before using. It is just added straight into the dough. We found this makes the fluffiest focaccia.
Dry active yeast – to make this using dry/active yeast, change recipe steps as follows:
Mix warm water, sugar and yeast in a small bowl. Cover and leave in warm place for 10 minutes until surface is completely foamy.
Mix Dry ingredients per step 1. Make a well, add foamy yeast water, and the olive oil. Proceed with recipe.
Fresh yeast – haven’t tried yet!
3. Potato – All-rounders or floury potatoes are better here than waxy ones. Australia – Sebago (dirt brushed) are great. US: Russet or Yukon Gold. UK: Maris Piper. See my Creamy Mashed Potato post if you need more detail on making mashed potatoes (only follow potato mashing steps, and don’t salt the water – so, no butter or cream! 😉).
4. Sea salt flakes work best for sprinkling across the surface, rather than cooking/kosher salt. Definitely do NOT use table salt– too fine, makes it too salty,
5. Garlic Rosemary – this is a classic topping option. For this, we need to make Confit Garlic instead of using just raw garlic on the surface because raw garlic burns at the high temp required to bake the focaccia. Confit garlic becomes soft so it wonʼt burn, it will go golden and a bit crisp. The next day, some of it goes jammy which is sooo good!
GARLIC cutting: Cut the garlic into 2mm thick slices then each slice into 6mm / 1/4” thick pieces.
6. Dough rising: The rate at which dough rises and how much it rises in the times provided depends how warm it is. At 25°C/77°C, the dough will rise by almost double in Rise 1 and Rise 2. Don’t let the dough by much more than double (eg. triple in size) because the yeast may run out of rising power so the focaccia doesnʼt rise as much as it should when baking.
My winter fallback for dough rising: the dryer! Run it (empty!) for a couple of minutes, then put the bowl in and quickly close the door. A warm cosy place for the dough to rise!
7. Pan – Metal pans will make the crispiest crust, and non-stick is best. If you don’t have a non-stick pan, ensure you oil the pan base evenly and well. It may slightly stick but will still come out. Glass works fairly well too. 9”/23cm round cake pan also works great – see the olive focaccia pictured in post. Better if itʼs not springform as it leaks oil.
Rectangle pan size: For rectangular pans, any pan with a (Length x Width) equal to around 500 – 600 (cm) / 75 – 85 (in), and a Height of around 5 cm / 2 in will work. So a 9-in square pan for example is perfect. Some US product links here, here and here.
8. Dimples: Donʼt be shy with this step – make lots of holes, you cannot ruin it, I promise! They donʼt need to be even, irregular is fine. Most of the holes disappear when baked.
9. Storage – Focaccia keeps well for a few days sealed in a zip lock bag. I highly recommend reheating in the oven to make the inside soft and fluffy again, and crisp the outside!
10. Making dough ahead – We found this is one bread where letting the dough sit in the fridge for several days (whether to improve flavour or to prep ahead) actually leads to a WORSE focaccia. The dough loses much of its rising power, and results in a much denser bread when cooked. Overnight might be OK, but I did not test this. To be safe it’s best to make this one on the day you plan to serve!
11. Nutrition per serving, assuming 8 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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