Basic Italian Foccacia
Submitted by ayk29
Basic Italian focaccia from scratch: a slow-risen yeast dough dimpled and drizzled with olive oil, then topped with tomato, basil, and parmesan. Crisp outside, airy and chewy inside. The foundation every focaccia lover should know.
YIELD
20 servingsPREP
20 hrsCOOK
35 minREADY
4 hrsEvery cook should have a good focaccia in their back pocket, and this is the one to learn. A simple yeast dough does almost all the work; you just need to give it time.
That long, three-hour rise is what builds the open, airy, chewy crumb focaccia is famous for. Rush it and you get dense, bready focaccia, so let the dough take its time.
The dimples are more than decoration. Pressing your fingertips deep into the dough creates little wells that catch and hold the olive oil, so it pools and crisps the surface into golden, oil-kissed pockets as it bakes.
This version goes fresh and Italian on top: a drizzle of good olive oil, a chiffonade of basil, thin slices of plum tomato, and a scatter of parmesan that melts and browns.
Cut it into squares and serve it warm, on its own, alongside soup, or split for a sandwich.
Kitchen Tips
- Make sure the yeast foams during its 10-minute bloom; if it doesn’t, it’s dead and the dough won’t rise.
- Don’t rush the 3-hour rise; that slow proof is what gives focaccia its airy, chewy crumb.
- Dimple the dough deeply with your fingertips so the olive oil pools and crisps the surface.
Variations
- Top with rosemary and flaky sea salt for a classic plain focaccia.
- Press in olives, caramelized onions, or thin potato slices.
- Brush with garlic oil straight out of the oven for extra flavor.
Ingredients
Directions
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam).
In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes.
If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours.
Preheat the oven to 375℉ (190℃).
Punch down the dough, and remove it from the bowl onto a lightly oiled, 9-inch by 13-inch sheet tray. Spread the dough out onto the sheet tray. Using your fingertips, make dimples in the dough.
Drizzle the dough with olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and bake for 30 to 35 minutes.
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