Focaccia, a beloved Italian flatbread, has roots that stretch back to ancient times. Its origins can be traced to the Etruscans and Romans, who baked simple, unleavened bread called panis focacius on hot stones or in hearth ashes. Over time, the recipe evolved, with the Ligurians perfecting the soft, olive oil-rich focaccia we know today.
As it spread across Italy, regional variations emerged, showcasing local flavors like rosemary, olives, and even grapes. Today, focaccia remains a timeless favorite, embodying Italy's rich culinary heritage in every bite.
Focaccia Bread Recipe
Ingredients:
- 280g + 310g all-purpose flour
- 2 tsp (12g) dry yeast
- 1 tsp sugar
- 2 tsp salt
- 480ml warm water
- 400g cherry tomatoes
- 3 tbsp fresh rosemary
- 6 tbsp + 2 tbsp olive oil
- A generous pinch of sea salt (for sprinkling before baking)
Preparation:
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In a large bowl, combine the dry yeast and sugar, then pour in the warm water (make sure it’s not hot, as this can kill the yeast). Stir until mixed.
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Add the first half of the flour and the salt to the mixture and stir well. Then, add the remaining flour and mix thoroughly.
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The good news—no need for extensive kneading! Cover the dough with a clean cloth and let it rise in a warm place for about 40 minutes.
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While the dough is rising, prepare your baking tray and preheat the oven to 220°C (430°F).
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Once the dough has risen, transfer it directly from the bowl to the baking tray without pressing it down. The easiest way to do this is with oiled hands. The dough is stretchy and easy to shape, so simply pull each side to form a roughly 20x30cm (8x12 inch) rectangle, though the size can vary slightly.
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Using 6 tablespoons of olive oil, press your very oily fingers (until they drip) into the dough to create many dimples, making sure a little oil pools in each one. Then, press the cherry tomatoes into the dimples. Take 2 tablespoons of rosemary, rub it between your oiled hands, and sprinkle it over the dough (this enhances the flavor). Finally, sprinkle with sea salt, cover with a clean cloth, and let it rise again for about 30 minutes.
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Bake the risen dough in the oven for 20-30 minutes, or until the top and bottom are browned, and your home smells like summer. As soon as the focaccia is out of the oven, generously drizzle it with the remaining olive oil and sprinkle the remaining rosemary on top.
And there you have it—fresh, fragrant focaccia, perfect for savoring the flavors of Italy right at home!
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Comments
This looks really good!