Basic Italian Focaccia
Submitted by Ruairi
Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.
YIELD
24 servingsPREP
25 minCOOK
20 minREADY
7 hrsA traditional Italian focaccia built around two long rises and a generous hand with olive oil. The double-fermentation method gives the bread its open, irregular crumb and gentle tang. There are no shortcuts to that pillowy texture, and the wait is worth every minute.
The dough comes together in stages. A first rise on just flour and yeast develops the gluten and starts the flavor work, then the second rise after kneading in the oil, salt, and water brings the bread into its final character. Skipping straight to a single rise gives you something closer to flat pizza dough than proper focaccia.
At half an inch thick, the bread bakes up with a crackly golden crust and a tender chew that holds toppings without going limp. The naked dough makes a versatile canvas: rosemary and flaky salt for a classic Ligurian style, caramelized onions and olives for something heartier, or just a heavy drizzle of olive oil and cracked pepper.
Kitchen Tips
- Use the best olive oil you can afford. Cheap oil tastes flat in a bread that has this much oil in and on it, while a peppery extra-virgin makes the whole loaf sing.
- Don’t rush the rises. Three hours each is the minimum. A cool kitchen may need longer, and that’s fine, slow is better than warm and fast for flavor.
- Dimple the dough deeply with your fingertips before adding toppings. The pockets hold pooled olive oil that crisps the bottom and seasons every bite.
- Bake on a preheated baking stone or upturned sheet pan for the best bottom crust. Cold pans give you pale, soggy undersides.
Variations
- Press fresh rosemary needles, halved cherry tomatoes, and flaky sea salt into the dough for a classic summer focaccia.
- Top with thinly sliced potato, sliced garlic, and rosemary for a starchy potato focaccia popular in Genoa.
- Stir a tablespoon of honey into the water for a slightly sweeter dough that pairs beautifully with sweet onion or fig toppings.
Ingredients
Directions
Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.
Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, ⅓ cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours.
Preheat the oven to 400℉ (200℃).
Divide the dough in half and roll out on a well-floured board to circles or squares ½ inch thick.
Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes.
Serve warm or at room temperature, cut into wedges, squares, or triangles.
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