Description
Master the art of baking this Italian classic with a golden, crispy crust and a fluffy, aromatic interior. This focaccia recipe is perfect for bread enthusiasts of all levels, offering endless topping possibilities, from rosemary and garlic to cherry tomatoes or black olives. Serve it as a side dish or enjoy it on its own for a delicious treat.
Ingredients
For the Dough:
- 1 2/3 cups bread flour
- 4 tsp white sugar
- 1 1/4 tsp kosher/cooking salt
- 1 tsp instant or rapid-rise yeast
- 3/4 cup very warm water (~40°C/104°F)
- 1 1/2 tbsp extra virgin olive oil
- 125g (1/2 cup, packed) boiled and mashed potato
For Baking:
- 4 tbsp extra virgin olive oil
- 1/4 tsp sea salt flakes
Optional Toppings:
- Garlic & Rosemary: 5 garlic cloves, 3/4 cup olive oil, 2 1/2 tsp fresh rosemary
- Cherry Tomatoes: 12–14 cherry tomatoes, 3/4 tsp dried oregano
- Black Olives: 16–18 kalamata olives, 3/4 tsp dried oregano
Instructions
- Prepare the Mashed Potato:
- Peel and chop a large potato into 1-inch chunks. Boil in water until tender (10–15 minutes). Drain, mash until smooth, and measure out 125g (1/2 cup). Allow to cool.
- Make the Dough:
- In a large mixing bowl, combine bread flour, sugar, salt, and yeast. Mix well.
- Make a well in the center, add olive oil and warm water, and mix until no dry flour remains.
- Add the mashed potato and fold it into the dough until fully incorporated. Shape into a rough ball.
- First Rise:
- Cover the bowl with cling wrap and place it in a warm spot (around 25°C/77°F). Let the dough rise for about 30 minutes, or until it increases in volume by 50–100%.
- Shape the Dough:
- Drizzle 2 tsp olive oil into a large bowl and spread it evenly.
- Transfer the risen dough into the oiled bowl and fold the edges into the center six times to shape a smooth ball.
- Cover and let rise again for 30 minutes, or until doubled in size.
- Prepare the Pan:
- Use a non-stick 10.5 x 8-inch metal pan or a 9-inch round cake pan.
- Pour 2 tbsp olive oil into the pan and spread it across the base and sides.
- Final Rise:
- Transfer the dough to the prepared pan, stretching it to fill the base evenly.
- Cover with cling wrap and let rise for 40 minutes, or until it expands and rises by 25–30%.
- Prepare for Baking:
- Preheat the oven to 220°C (430°F) or 200°C (fan-forced).
- Drizzle 2 tsp olive oil over the dough and spread lightly with your hands. Create dimples across the dough with your fingers, pressing all the way to the bottom of the pan.
- Add Toppings:
- Add your desired toppings: garlic and rosemary, cherry tomatoes with oregano, or black olives with oregano. Drizzle with 2 tbsp olive oil and sprinkle with sea salt flakes.
- Bake:
- Place the pan on the middle rack of the preheated oven. Bake for 25–30 minutes, or until the top is golden and crispy, and the sides are fried and crusty.
- Turn the focaccia onto a cooling rack and let rest for at least 10 minutes before slicing.
- Serve and Enjoy:
- Slice into portions and serve warm or at room temperature. Add a final drizzle of olive oil if desired. Pair with soups, salads, or dips.
Notes
- Fresh Ingredients: Use high-quality olive oil and fresh toppings for the best results.
- Sticky Dough: A sticky dough ensures a light and airy texture.
- Dimples: Don’t skip dimpling the dough—it traps olive oil and creates the classic focaccia texture.
- Storage: Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian