Authentic Focaccia Recipe
It has been a long time since I’ve made focaccia.
Focaccia is an Italian flatbread made with flour, water, extra virgin olive oil, yeast and salt. The dimples on the surface allow the olive oil to reach the center of the bread. The result is a focaccia slightly crunchy on the outside and soft on the inside.
The recipe is from Bread Maker Master Piergiorgio Giorilli. Have a look at his profile, it’s quite impressive!!!
It’s very easy and quick to make, perfect even for beginners. It takes 2 1/2 hours from start to finish, you can start in the morning and it will be ready by lunchtime.
Focaccia is very versatile, it can be eaten plain, with different toppings, as a pre-dinner nibble or it can be used for sandwiches. I made two focaccias, one plain and the other one with thinly sliced red onions. I like my focaccia to be simple, but you can use any topping and herbs of your choice.
Focaccia shouldn’t be too thick, 2 /2.5 cm (1 inch) is the perfect thickness. I will give you the doses for a 25×40 cm (10×16 inches) baking sheet, if your baking sheet is smaller or bigger, don’t worry! Just send me an email or leave a comment and I will give you the correct doses. Also, make sure you use a good quality extra virgin olive oil.
If you have never tried focaccia I have to warn you..it is quite addictive! It will be very hard to stop at just one slice.
Authentic Focaccia Recipe
- 3 grams (1 teaspoon) dry yeast
- 185 grams (3/4 cup + 1 teaspoon) water at room temperature, divided
- 330 grams (2 3/4 cups) all-purpose flour
- 22 grams (2 tablespoons + 1 teaspoon) extra virgin olive oil + extra to brush the baking sheet
- 1 teaspoon malt barley syrup or sugar
- 7 grams (1 scant teaspoon) salt
- 1 large red onion thinly sliced (optional)
- To drizzle on the focaccia:
- 20 grams (1 1/2 tablespoon) hot water
- 9 grams (1 tablespoon) extra virgin olive oil
- 9 grams (1 1/4 teaspoon) salt
- Start by dissolving the dry yeast in 65 grams (1/4 cup + 1 teaspoon) of water and the salt in 120 grams (1/2 cup) of water.
- In the bowl of your stand mixer, put the flour, extra virgin olive oil, malt and the water+yeast.
- Mix for 6 minutes at speed 1 then add the salted water and knead for another 4 minutes at speed 2. (If you don’t have a stand mixer you can do it by hand).
- Cover the stand mixer bowl with cling film and let the dough rest for 20 minutes.
- Brush a 25×40 cm (10×16 inches) baking sheet with extra virgin olive oil and gently stretch the dough with your fingers until it covers the baking tray. If the dough resists as you flatten it, let it rest 2 minutes, then try again.
- Let it rise for 30 minutes in a place away from draughts, for example in the oven switched off with the light on.
- Prepare the mixture to drizzle on the focaccia, mixing the ingredients with a whisk.
- Pour it on the dough
- then spread it evenly with a brush.
- Using your fingertips, press the dough down onto the tray to create lots of little holes.
- Sprinkle evenly the red onion over the dough.
- Let it rest for another 60 minutes.
- Preheat the oven to 220 degrees C (425 degrees F) and bake the focaccia for 15/20 minutes, until it looks golden.
- When it’s cooked, put it on a wire rack to cool down.
- Enjoy it!