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Foccacia

Foccacia-Italian-National-Food-By-Travel-S-Helper-3

Typical Italian flatbread, Focaccia is distinguished by its crisp, golden crust and soft, airy inside. Originating in the coastal area of Liguria, more especially Genoa, this bread has several uses in Italian cooking. It’s often eaten alone, as a side dish, or as a basis for sandwiches. Often enhanced with olive oil, herbs, and coarse sea salt, the dimpled surface adds to its taste character and visual appeal.

Foccacia
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Foccacia

Recipe by Travel S HelperCourse: BreadCuisine: ItalianDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

180

kcal

Focaccia is a traditional Italian flatbread characterized by a tender interior and a golden crust, originating from the coastal region of Liguria, especially Genoa. It is a multifaceted bread, appreciated as an accompaniment, sandwich foundation, or independently. The recipe consists of all-purpose flour, salt, active dry yeast, lukewarm water, extra virgin olive oil, fresh rosemary sprigs, and coarse sea salt. The dough rises for one hour, then is preheated to 450°F (230°C). Following a second rise, pronounced dimples are created by drizzling olive oil over the surface. The dough is subsequently baked for 15 minutes until it attains a golden brown hue. Focaccia may be consumed independently, immersed in olive oil and balsamic vinegar, or utilized as a foundation for sandwiches. It serves as an exceptional complement to soups and salads.

Ingredients

  • 4 cups (512 g) all-purpose flour

  • 2 teaspoons (10 g) salt

  • 2 teaspoons (8 g) active dry yeast

  • 2 cups (455 g) lukewarm water

  • 2 tablespoons extra virgin olive oil (plus more for drizzling)

  • Fresh rosemary sprigs (optional)

  • Coarse sea salt for topping

Directions

  • Activate the Yeast: In a large mixing bowl, combine the lukewarm water and active dry yeast. Let it sit for about 5 minutes until the yeast dissolves and becomes frothy.
  • Mix the Dough: Add the flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a sticky dough forms. Drizzle 2 tablespoons of olive oil over the dough and mix to incorporate.
  • First Rise: Cover the bowl with plastic wrap or a damp cloth. Let the dough rise at room temperature for about 1 hour, or until it has doubled in size.
  • Prepare the Pan: Generously oil a 9x13-inch baking pan. Transfer the risen dough into the pan, gently spreading it to fit. Be careful not to deflate the dough too much.
  • Second Rise: Cover the pan and let the dough rise again for about 30 minutes.
  • Preheat the Oven: While the dough is rising, preheat your oven to 450°F (230°C).
  • Dimple the Dough: After the second rise, use your fingers to press deep dimples all over the surface of the dough. Drizzle additional olive oil over the top, ensuring it pools in the dimples. Sprinkle with coarse sea salt and fresh rosemary leaves, if using.
  • Bake: Place the pan in the preheated oven and bake for 15 minutes, or until the focaccia is golden brown.
  • Cool and Serve: Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.

Notes

  • Variations: Focaccia is highly adaptable. Consider adding toppings like cherry tomatoes, olives, caramelized onions, or grated cheese before baking to suit your taste preferences.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F (175°C) oven for about 5 minutes.
  • Serving Suggestions: Enjoy focaccia on its own, dipped in olive oil and balsamic vinegar, or use it as a base for sandwiches. It's also an excellent accompaniment to soups and salads.
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