Homemade Focaccia

Name: Homemade Focaccia
Prep time: 2 h
Cook time: 30 min
Total time: 150 min
Yield: 1
Ingredients: 1 tsp Yeast; ¼ cup Water; ¼ cup Flour; Sponge; 2 cups Water; 1 tbsp Sugar; 1 tsp Yeast; 3½ cups Flour; 1¼ tbsp Salt; Olive Oil; Maldon Salt; Rosemary, fresh

by Bianca Borges|Cup of B

1 Focaccia

2 hr 30 min

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!

Homemade Focaccia

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Recipe details

Yield 1 Focaccia
Time spent: Prep time: 2 Hours Cook time: 30 Minutes Total time: 2 hr 30 min

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Instructions

Sponge

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.

Dough

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.

Comments

Surya-Patricia Lane Hood on Aug 13, 2021

It looks delicious. How do you make it without a stand mixer? My kitchen isn't big enough to have such a machine and I live alone.

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- Bianca Borges|Cup of B on Aug 31, 2021
  
  You'd have to knead it by hand. Its definitely possible, just harder because the dough is so wet. Make sure you knead it well for about 10mins or more where it says to mix it with the dough hook. Watch the youtube video for visual explanation (:
  
  1
- Surya-Patricia Lane Hood on Aug 31, 2021
  
  Thanks. Bianca. I know how to knead by hand; learned that at my grandmother's knee :). It was the timing that I was unsure of. I get bent out of shape when I see recipes that require a stand mixer.
  I have never made Focacia bread but ate lots of it in Italy. YUM! I want my bread straight out of the oven warm. Each bread is different in what is required to make it delicious. Like scones will be hard as rocks if the ingredients aren't kept cold and biscuits mustn't be over mixed or over kneaded.
  
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- Bianca Borges|Cup of B on Sep 28, 2021
  
  Thats amazing! With Focaccia you want to knead it a lot to develop gluten and then let it proof and rise, fold, proof and rise to get those nice air pockets (:
  
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Sam9677818 on Sep 13, 2021

Thank you so much for this recipe. I made it and shared it with a neighbor that lived in Italy 50 + years ago. He told me it brought back wonderful memories of the focaccia he had then and that it was AS GOOD !!! I made his. day. I am making another one today using whole wheat flour. Hope it comes out as good. Love seeing a video with a recipe THANKS !!!!

2 Reply
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- Bianca Borges|Cup of B on Sep 28, 2021
  
  Thank you so much Sam! I am really happy you enjoyed the recipe and that your neighbor enjoyed it as well, what a compliment. Feel free to check out my youtube channel, I always post videos with cool recipes (:
  
  Like
- Sam9677818 on Sep 28, 2021
  
  Hi..thanks for responding to my review. I do have a question. The only thing I have difficulty with is removing it from the pan even after I put a good amount of olive oil in the pan first. Is there a secret?
  I made it and brought it to a BBQ this past weekend and it was a hit! Everyone thinks I worked so hard making it and they are impressed. Finally !!! Thank you again for the recipe.
  
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Homemade Focaccia

Homemade Focaccia

Recipe details

Ingredients

Sponge

Dough

Instructions

Sponge

Dough

Tips

Comments

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Homemade Focaccia

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Tips

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