True Italian Focaccia Recipe: Your New Favorite Bread
Welcome to your new go-to Italian focaccia recipe! We’re diving into the heart of Italian baking with this authentic recipe that balances simplicity and flavor. You don’t need to be a professional baker to achieve that perfect focaccia texture. With a few key ingredients and a bit of patience, you’ll create a bread that’s crusty on the outside and pillowy on the inside, just like you'd find in a bustling Italian piazza.
- 550 grams all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon salt
- 7 grams active dry yeast
- 2 cups warm water (approximately 110°F/45°C)
- 2 tablespoons extra virgin olive oil
- 1 medium potato (peeled and diced)
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh rosemary (chopped)
- 4 garlic cloves (thinly sliced)
- Coarse sea salt flakes (to taste)
- cherry tomatoes, olives, caramelized onions, or other desired toppings (optional)
- Prepare the Potato
Peel and dice the potato into small chunks. Boil in salted water until fully tender, about 10-15 minutes. Drain well and mash until smooth. Set aside to cool.
- Activate the Yeast
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes until it becomes frothy. If it doesn’t froth, your yeast might be expired—start with a new batch.
- Mix the Dough
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix with a spatula until you can no longer see the flour.
Add the mashed potato to the dough. Mix thoroughly, folding the dough over itself and scraping down the sides of the bowl. The dough will be sticky.
- First Rise
Cover the bowl with plastic wrap or a damp cloth. Place it in a warm area (about 77°F/25°C) and let it rise for 1 hour, or until the dough has doubled in size.
- Second Rise
Drizzle a little olive oil into a large baking tray (about 30x40 cm or 12x16 inches) and spread it around to coat the pan.
Gently deflate the dough and transfer it to the prepared baking tray. Use your fingers to stretch and spread the dough out to fit the tray. Cover it with plastic wrap or a damp cloth and let it rise for another 45 minutes, or until it’s puffed up and nearly doubled.
- Prepare the Toppings
While the dough is rising, mix together the garlic slices, rosemary, and additional olive oil. If using optional toppings like cherry tomatoes or olives, prepare them now.
- Add the Toppings
Preheat your oven to 220°C (430°F). Uncover the dough and use your fingers to press deep dimples all over the surface of the dough.
Drizzle the garlic-rosemary oil evenly over the dough. Sprinkle with coarse sea salt and add any additional toppings you like.
- Bake
Place the tray in the oven and bake for 20-25 minutes, or until the top is golden brown and crispy. The focaccia should sound hollow when tapped.
- Cool and Serve
Remove the focaccia from the oven and transfer it to a cooling rack. Let it cool for at least 10 minutes before slicing. It’s best enjoyed fresh but can be stored in an airtight container for a few days.
- Be sure to drain the mashed potato thoroughly to avoid excess moisture, which can make the dough too sticky.
- If you’re using fresh yeast, crumble it directly into the warm water and let it dissolve before mixing. For dry yeast, simply add it to the flour as mentioned.
- The dough will be sticky and somewhat difficult to handle. Avoid adding too much extra flour; it should remain sticky to achieve the best texture.
- Experiment with different toppings like caramelized onions, olives, or sun-dried tomatoes for unique flavor combinations.
Have Fun Baking!