Italian Focaccia Bread Recipe
User Reviews
4.9
Italian Focaccia Bread Recipe
Description
The Italian Focaccia Bread Recipe involves creating a yeast dough from bread flour, yeast, barley malt syrup, sea salt, water, and extra virgin olive oil. After mixing and kneading, the dough is allowed to rise until it doubles or triples in size. It is then stretched out on an oiled baking sheet and left to rise again. The distinctive dimples pressed into the surface help hold a finishing mixture of olive oil, water, and sea salt called salamoia, which adds flavor and promotes a golden crust during baking. Baking at a high temperature yields a bread with a crisp top and a tender, airy crumb inside.
This focaccia can be served as a side bread, used for sandwiches, or enjoyed plain with simple toppings due to its balanced saltiness and olive oil aroma. The bread's texture and appearance make it versatile as a snack or accompaniment to soups and salads.
For optimal results, proof the dough in a moist, warm environment and consider adding a pan of water in the oven to create steam, which helps develop the crust. The loaf can be made up to a day ahead, stored at room temperature for three days, refrigerated for up to five days, or frozen for six months. Thaw frozen bread at room temperature before slicing.
Ingredients
For the Bread:
- 280 grams water 1 1/4 cups luke-warm
- 4 grams yeast 3/4 teaspoon
- 510 grams bread flour 3 cups
- 6 grams sea salt 3/4 teaspoon
- 6 grams barley malt syrup or honey
- 25 grams extra virgin olive oil 2 tablespoons + more for the pan
For the Salamoia:
- 10 grams olive oil
- 20 grams water 2 tablespoons lukewarm
- 10 grams sea salt 1 teaspoon
Instructions
- Preheat the oven to convection bake at 425° or 450° non-convection.
- Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
- Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
- Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
- Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
- Cover with a towel and let sit for 30 minutes or until it has doubled in size.
- Using your fingers press down onto the dough to make imprints or dimples all over the dough.
- Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
- Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
- Cool, finish with optional fresh Rosemary leaves for garnish, slice, and serve.
Notes
- Prepare dough in a warm, moist environment to aid proofing, such as a slightly cracked oven light on.
- Adding a pan of water in the oven during baking helps create moisture for a golden, crisp crust.
- The salamoia mixture of olive oil, water, and sea salt poured over the dough before baking enhances flavor and crust texture.
- Store focaccia covered at room temperature for up to 3 days, refrigerate up to 5 days, or freeze up to 6 months; thaw frozen bread before serving.
- This recipe yields a versatile bread suitable for sandwiches, sides, or snacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 389mg | 16% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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