In this post, we’re gonna be making Focaccia, which in my opinion is one of the best breads there are out there. This Italian bread is nice and crunchy on the outside and light and airy on the inside.
For those of you who don’t know, I’ve worked at an Italian restaurant for 3 years and for a whole year I had to make Focaccia every morning, so it is safe to say I have learned a few things and I will be sharing every step in this video. I am very passionate about bread making and every step is important for what you get in the end. From the sponge to how long you mix the dough, everything will affect your final bread.
Focaccia is a very simple bread, it doesn’t need many ingredients but it has a very delicate dough and it needs to be handled carefully. But once it is done, the amazing smell of fresh bread, that beautiful crunch on the outside but a light and airy inside is to die for! My favorite thing to do was to spread some mascarpone on it and top it with salami slices, sounds weird but I swear it is good. Focaccia can be the base of a sandwich, something to help you clean the sauce off your pasta bowl or to simply start a meal, dip it in some olive oil and enjoy!
- 1 tsp Yeast
- ¼ cup Water
- ¼ cup Flour
- 2 cups Water
- 1 tbsp Sugar
- 1 tsp Yeast
- 3½ cups Flour
- 1¼ tbsp Salt
- Olive Oil
- Maldon Salt
- Rosemary, fresh
- Dissolve the yeast in the water in a small bowl.
- Add the flour and mix it with a spatula until it comes together.
- Cover it with plastic wrap and leave out in room temperature overnight.
- Put the sponge in a mixing bowl.
- Add the water, sugar and yeast to it and mix it all in using the dough hook.
- Add the flour and salt and mix it for 15mins. The dough should be homogeneous and very wet.
- Cover it with plastic wrap and leave it for 1 hour.
- Wet your hands and start to pull the outside of the dough and folding it into the middle (watch video for visual explanation). Repeat until you've gone all around the dough.
- Cover it and let it rest for another 30mins.
- Repeat the folding process with wet hands. In a baking pan, put a generous amount of olive oil and spread it around. Gently pour the dough in the pan. Put some olive oil on top, cover it and let it proof for 30 more minutes.
- Remove the plastic wrap very gently. Drizzle more olive oil on top if needed then using the tip of your fingers, poke the dough very gently and not all the way through.
- Sprinkle the salt and rosemary. Pre heat the oven to 425°F
- Bake it for 20 minutes, then remove it from the pan and bake it on a cooling rack for 10 minutes.
- Serve it hot or wait until it cools down. It goes well with pasta sauce or dipped in olive oil.
- This dough is very wet and fragile, always be gentle and make sure to keep the bubbles created by proofing so the focaccia is nice and airy