The following are 2 basic focaccia recipes. Focaccia can aso be topped with onions, cheese or a variety of other ingredients.
For more ideas, go to our Focaccia Topping Recipes. Although focaccia tastes best warm, it can be reheated by wrapping it in foil and placing it in a 300 degree F. oven for about 15 minutes.
Focaccia (Basic Recipe)
(Makes one 10x15-inch flat bread)
3-1/2 cups all-purpose or bread flour
1 pkg. (2-1/2 teaspoons) dry yeast
1 teaspoon salt
1 teaspoon sugar
3 tablespoons olive oil, plus extra for brushing
1-1/4 cups warm water (105 - 115 degrees F.)
Optional: 2 teaspoons herbs to taste (any combination of oregano, basil, rosemary, etc.
Coarse salt to dust top
In a large bowl, combine the flour, yeast, salt, and sugar. Add 3 tablespoons olive oil. Gradually add the water until a dough forms. Add herbs now, if desired. Gather the dough into a ball and transfer to a floured surface. Knead until smooth and elastic, about 10 minutes. Add more flour if dough is sticky. Place the dough in an oiled bowl, turn to coat. Cover and let rise in a warm place about 1 hour.
Position a rack in the lower portion of the oven and preheat to 400 degrees F.
Brush a 10 x 15 inch baking sheet with 1/2 inch sides with olive oil. Punch down the dough and transfer to a floured surface. Knead the dough a few times then form into a 4 x 8 inch rectangle. Transfer the dough to a baking sheet and stretch and pat the dough to cover the bottom of the pan. Cover and let rise until 1" high, about 30 minutes.
Use your fingers to dimple the surface of the dough. Brush the top with olive oil. Sprinkle with salt, if desired. Bake 20-25 minutes, or until brown. Transfer to a wire rack and let cool in the pan for a few minutes. Cut into squares and serve warm.
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
No-Knead Focaccia Bread
(Makes one 10 x 15-inch flat bread)
1 envelope active dry yeast (about 2-1/4 teaspoons)
2 teaspoon honey
2-1/2 cups warm (105-110⁰ F) water
5 cups all-purpose or '00' flour
1 tablespoon Kosher salt
6 tablespoons olive oil, divided
In a medium bowl, whisk together the yeast, honey and water. Allow to sit for 5-10 minutes until it begins to bubble.
Add the flour and salt. With a wooden spoon or rubber spatula mix the ingredients until a shaggy dough forms and the dough forms a ball.
Coat a large bowl with 4 tablespoons of olive oil. Transfer the dough to the bowl and turn it over once to coat it in oil. Cover with a kitchen towel or plastic wrap. Let it rise at room temperature until doubled, about 3 hours. Alternately, you can refrigerate it for at least 8 hours or up to 1 day.
Generously butter a 10 x 15-inch baking sheet.
Keeping the dough in the bowl and using a fork in each hand, gather up the edges of the dough and lift them up and over into the center. Continue around the entire bowl to deflate the dough and form it into a rough ball. Transfer the dough into the prepared baking sheet. Let rise, uncovered until double in size, about 1 hour for warm dough and up to 4 hours if the dough was refrigerated.
Preheat the oven to 450⁰ F.
Lightly oil your hands and gently stretch the dough to evenly fill the baking sheet. Dimple the dough all over with your fingers to create deep depressions. Brush the dough with the remaining olive oil and add any toppings that you desire. Bake until the focaccia is puffed and golden brown, 20 to 30 minutes.
Focaccia, pronounced foh-KAH-chee-uh, is an Italian flat bread that is usually seasoned with olive oil and salt and sometimes herbs. It may also be topped with onions, cheese, or a variety of other ingredients. Focaccia dough is similar in texture to a pizza dough. A typical feature of a focaccia is the dimpling on the surface of the bread. Focaccia originated in Liguria and in Genoa it is eaten at almost every meal. We are providing you with 2 variations of a basic focaccia. The No-Knead Focaccia results in a thicker bread that can be sliced horizontally for sandwiches.
This reversible board functions in such a way that one side can be used for work with dough to keep it smooth all the time and the other side as a cutting board.
GREAT PASTRY BOARD
Serve with fresh fruit or a pasta salad
1 loaf No-Knead Focaccia
3-4 ounces pesto sauce
1/2 pound thinly sliced prosciutto or ham
1/2 pound thinly sliced turkey breast
6 slice provolone
1/2 small onion, thinly sliced
Arugula or spinach leaves (optional)
Cut the bread in half horizontally.
Spread the pesto evenly over the cut sides. Layer prosciutto and next 4 ingredients evenly over the bottom half. Top with the remaining bread half. Wrap in aluminum foil and bake at 450 degrees F. for 10 minutes. Alternately you can heat the sandwich in a Panini Press
Cut into 6 sandwiches. (Serves 6)
Pesto Focaccia Sandwich
FOR YOUR FAVORITE ITALIAN CHEF
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