Unleash the flavors of Italy in your own kitchen with our easy-to-follow guide on making authentic olive focaccia bread.
Focaccia bread is a flat oven-baked Italian bread that is similar in style and texture to pizza dough. It is known for its rich flavor, airy texture, and characteristic dimples created by poking the dough with fingers. The bread can be enjoyed on its own, used as a base for sandwiches, or served as a side dish.
Traditionally, focaccia is seasoned with olive oil, salt, and sometimes herbs. The dough itself is relatively simple, consisting of flour, water, yeast, salt, and olive oil. However, the distinctiveness of focaccia comes from the variations and toppings that can be added to the basic dough, such as olives, tomatoes, garlic, and rosemary.
The quality of ingredients plays a crucial role in the flavor and texture of your olive focaccia bread. Here are some key ingredients to consider:
1. Flour: Use high-quality all-purpose or bread flour for the best results. Bread flour has a higher protein content, which helps create a chewy and airy texture.
2. Yeast: Instant or active dry yeast can be used. Ensure your yeast is fresh and active to achieve a good rise.
3. Water: Use lukewarm water to activate the yeast properly. The temperature should be around 110°F (43°C).
4. Olive Oil: Extra virgin olive oil is recommended for its rich flavor. It will be used in the dough and for drizzling on top before baking.
5. Olives: Choose high-quality, pitted olives. Kalamata or green olives work well, offering a salty and tangy flavor.
6. Salt: Sea salt or kosher salt is preferred for seasoning the dough and sprinkling on top.
1. Prepare the Dough: In a large mixing bowl, combine flour, yeast, and salt. Add lukewarm water and olive oil, mixing until a sticky dough forms. Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
2. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
3. Shape the Dough: Punch down the dough to release air, then transfer it to a greased baking sheet. Flatten and stretch the dough to fit the pan, creating dimples with your fingers.
4. Add Toppings: Drizzle olive oil over the dough, then evenly distribute sliced olives on top. Sprinkle with sea salt and any desired herbs.
5. Second Rise: Allow the dough to rise again for 20-30 minutes while preheating your oven to 425°F (220°C).
6. Bake: Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges. Remove from the oven and let it cool slightly before serving.
While olive focaccia is delicious on its own, you can experiment with various toppings and flavors to make it uniquely yours:
1. Herb Focaccia: Add fresh or dried herbs like rosemary, thyme, or basil to the dough or sprinkle on top before baking.
2. Cheese Focaccia: Sprinkle grated Parmesan or mozzarella cheese over the dough for a cheesy twist.
3. Tomato Focaccia: Add sliced cherry tomatoes or sun-dried tomatoes for a burst of flavor.
4. Garlic Focaccia: Incorporate minced garlic into the dough or sprinkle garlic powder on top for a garlicky delight.
5. Sweet Focaccia: For a sweet version, add a drizzle of honey and some fresh fruit like figs or apples.
Serving: Olive focaccia can be enjoyed warm or at room temperature. Serve it as an appetizer, side dish, or even as a base for sandwiches. Pair it with olive oil and balsamic vinegar for dipping.
Storing: Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap it in plastic wrap and store it in the refrigerator for up to a week.
Reheating: To reheat, place the focaccia in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. Avoid microwaving, as it can make the bread chewy.
Join our mailing list by filling in the form below to get the latest news, recipes and product updates!