Focaccia
from Italian Traditional Food

Homemade focaccia is delightful

Focaccia, also referred to as schiacciata (flat bread) is a very popular Italian bread. Focaccia is often compared to pizza because they are both yeast breads but the difference being that focaccia relies on the flavour of the bread base rather than the type of toppings, as in the case of the pizza. The top of the focaccia is dimpled and brushed with oil to keep the bread moist and full of flavour. Toppings such as coarse salt, herbs, garlic, sundried tomatoes, and olives may be sprinkled on top. The following recipe is for a basic focaccia with rosemary topping. Also try Olive bread, Bread rolls, Ciabatta, Grissini, Rustic Italian Bread, and Focaccia breads.

Serves: 8

Cooking Time: 25 minutes

Oven Setting: Preheat to 200C (400F) or Gas Mark 6

Ingredients for focaccia dough:

2 1/2 teaspoons active dry yeast
2 cups water, lukewarm
6 tablespoons extra virgin olive oil
2 teaspoons salt
3 1/2 cups (500 grams) plain flour
1 tablespoon coarse salt
3 tablespoons fresh rosemary leaves

Method:

1. Dissolve the yeast in the lukewarm water.

2. Set aside for a few minutes.

3. Add 3 tablespoons of the extra virgin olive oil to the water and yeast mix.

4. Sift the flour and salt (2 teaspoons) into a warmed bowl.

5. Add the yeast and water mixture into the flour

6. Mix well using a wooden spoon.

7. Knead with your hands until a soft dough is obtained.

8. Lightly cover the surface of a large bowl with olive oil.

9. Transfer the dough into the bowl.

10. Rub the dough around the walls of the bowl to ensure that its surface is covered in oil.

11. Cover the bowl with oiled plastic wrap

12. Place the covered bowl in a warm corner of the kitchen to rise for about 1 hour, or until it has about doubled in size.

13. Lightly cover the surface of a 12 x 16 inch (30 x 40 cm) baking tray with olive oil.

14. Tip the dough into the baking tray.

15. Flatten the dough with the point of the fingers until it coveres the entire surface of the baking tray.

16. Dimple the focaccia with your fingertips to create small depressions.

17. Cover the dough with oiled plastic wrap, and place the tray in a warm corner of the kitchen to rise for 1 more hour.

18. Preheat oven to 400 F (200 C) or Gas Mark 6.

19. Spread the remaining olive oil, the coarse salt, and the rosemary leaves evenly on the surface of the focaccia.

20. Bake the focaccia on the lower shelf of the oven for about 25 minutes or until the surface is golden and the bottom is light brown.

Tip:

1. Lift a corner of the focaccia to check readiness before removing it from the oven.

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