Focaccia

1. Make the Poolish

In a mixing bowl, combine 250 grams of plain flour, 250 millilitres of lukewarm water, and 3 grams of dried yeast to create a pre-dough. Mix with the dough hook of the mixer until a sticky consistency forms. Cover the bowl with cling film and let it sit on the counter for approximately 10-12 hours. The best and most common practice is to prepare the poolish in the evening and continue making the dough in the morning. This method allows the yeast to work gradually, developing richer flavours.

2. Make the Dough

Incorporate the poolish into a larger mixing bowl. Add 250 grams of plain flour, 1 heaped teaspoon of salt, 230 millilitres of lukewarm water, and 4 grams of dried yeast. Knead the mixture with the dough hook of the mixer until it forms a smooth and elastic dough. Cover the bowl with cling film and let the dough rise for 2-3 hours.

3. Prepare for Baking

Once the dough has doubled, transfer it to a lightly oiled baking tray or casserole, spreading it evenly. Provide 50 millilitres of olive oil in a bowl. First, dip your fingers in the olive oil, and then press them into the dough to create the distinctive indentations. Cover again with cling film and leave it at room temperature for one hour to rise.

4. Bake

Preheat the oven to 250°C (475°F) and adjust the rack to the middle position of the oven. While the oven is preheating, dip your fingers in the olive oil again, and then press them into the dough. For extra flavour, gently press the red onions and olives into the dough and brush lightly with olive oil. Finally, sprinkle some sea salt on top. Bake in the preheated oven for 20-25 minutes, or until it turns golden brown.

5. Serve

After baking, remove the focaccia from the baking dish shortly afterwards. Placing it on a wire rack allows air to circulate around the bread, preventing the bottom from becoming soggy.

Tips for Perfect Focaccia

Use High-Quality Ingredients: The quality of your ingredients, especially the olive oil and sea salt, will have a big impact on the final taste of your focaccia.

Don’t Rush the Fermentation: Leaving the poolish to ferment overnight and giving the dough enough time to rise will result in better flavour and texture.

Experiment with Toppings: Be creative with your focaccia toppings. Rosemary, cherry tomatoes, garlic, and various herbs can be a delicious addition.

Monitor the Baking Time: Keep an eye on your focaccia as it bakes. Oven temperatures can vary, so it’s important to aim for a perfect golden brown crust.

Serving Suggestions

Focaccia is incredibly versatile and can be enjoyed in many ways:

Classic Dipping: Cut the focaccia into squares or strips and serve with a side of extra virgin olive oil and balsamic vinegar for a classic dipping experience.

Cheese Platter: Complement the focaccia with a selection of cheeses such as Mozzarella, Feta, or Parmesan. Add fresh tomatoes and basil for a delicious caprese twist.

Sandwiches: Create delicious sandwiches by dividing the focaccia horizontally and filling it with your favourite toppings, like roasted vegetables, charcuterie, and greens.

Soup Sidekick: Serve the slices with a warm bowl of soup. Focaccia’s airy texture is perfect for soaking up the savoury flavours of soups and stews.

Related Recipes

Looking for more bread options? Check out the following recipes:

Turkish Pide Bread

Pull-Apart Bread with Garlic

Cheese Bread

Conclusion

Making focaccia at home is a rewarding experience that results in delicious and versatile bread. By following this recipe, you will create a focaccia with a perfect balance of flavours and textures. Whether you serve it as an appetizer, side dish, or main course, homemade focaccia is sure to impress. Enjoy the process and the wonderful flavours that fill your kitchen as you bake this Italian classic. Have fun baking!