Imagine pulling a golden, aromatic focaccia straight from the oven, its surface glistening with olive oil, topped with vibrant tomatoes and caramelized onions that will make your kitchen smell like a charming Italian bakery. This isn't just bread - it's a culinary experience that transports you to the sun-drenched regions of Italy with every single bite. Whether you're a seasoned home baker or a curious cooking enthusiast, this focaccia recipe will revolutionize your bread-making skills and impress everyone at your table!
Prep Time: 2 hrs
Cook Time: 25 mins
Total Time: 2 hrs 25 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 500g all-purpose flour
- 350g water
- 10g salt
- 10g sugar
- 7g instant yeast
- 100ml olive oil
- 2 tomatoes, sliced
- 1 onion, sliced
- Fresh herbs (rosemary or thyme)
Instructions
- In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Create a well in the center of the dry ingredients.
- Gradually add lukewarm water and 50ml of olive oil to the dry ingredients. Mix using a wooden spoon or your hands until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 10-12 minutes until smooth and elastic. The dough should become soft and slightly tacky but not sticky.
- Place the dough in an oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and transfer it to a well-oiled rectangular baking sheet (approximately 9x13 inches).
- Gently stretch the dough to fill the entire baking sheet, creating dimples with your fingertips across the surface.
- Drizzle the remaining olive oil over the dough, ensuring it pools in the dimples.
- Arrange sliced tomatoes and onions evenly across the surface of the dough.
- Sprinkle fresh herbs like rosemary or thyme over the top, and add a pinch of salt if desired.
- Let the focaccia rest and proof for an additional 30 minutes while preheating the oven to 425°F (220°C).
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the bottom is crisp.
- Remove from the oven and let cool on a wire rack for 10 minutes before slicing and serving.
Tips
- Water Temperature Matters: Use lukewarm water (around 110°F) to activate the yeast perfectly without killing it.
- Kneading Technique: Don't rush the kneading process. A full 10-12 minutes develops the gluten, giving your focaccia that signature chewy texture.
- Dimpling is an Art: When creating dimples, use your fingertips gently but firmly. This helps trap olive oil and creates those classic focaccia peaks and valleys.
- Olive Oil is Key: Use high-quality extra virgin olive oil for the most authentic flavor. Don't be shy - it's what gives focaccia its signature richness.
- Proofing Perfection: Let your dough rise in a warm, draft-free area. A turned-off oven with the light on works wonderfully.
- Herb Options: While rosemary is traditional, feel free to experiment with thyme, oregano, or even a blend of fresh herbs.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 40g
Protein: 7g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
