The first time I took a bite of focaccine, it felt like a cozy hug for my taste buds. Imagine soft, warm pillows of bread, with a golden crust that beckons you to break off a piece and savor the simplicity of homemade goodness. I stumbled upon this delightful recipe during a quest to elevate our family dinners, steering clear of the fast food rut that sometimes seeps into our busy lives.
These focaccine are not just a treat for the palate; they are versatile enough to accompany any meal or stand alone as a stunning appetizer. In just a few simple steps, you can transform basic ingredients into a crispy, airy masterpiece that delights everyone, from kids to gourmet enthusiasts. So roll up your sleeves, and let’s dive into this satisfying and straightforward recipe that will rejuvenate your love for home cooking!
Why You'll Love This Focaccine
- You’ll love how easy it is to whip up these focaccine with just a few simple ingredients and straightforward steps.
- The irresistible golden crust and soft interior offer a flavor experience that will transport you straight to Italy.
- Their versatility shines as they pair beautifully with any meal or can be served as a delightful snack on their own.
- Not to mention, they are a total crowd-pleaser that will impress family and friends alike, making any gathering feel special.
Focaccine Ingredients
For the Dough
• Type 00 flour – This fine flour gives focaccine its traditional Italian texture; it’s the secret to soft, airy bread.
• Manitoba flour – A high-protein flour that adds strength to the dough for a delightful rise.
• Water – The backbone of the recipe; use lukewarm water to activate the yeast effectively.
• Dry brewer’s yeast – Essential for leavening; make sure it’s fresh for the best rise.
• Pinch of sugar – Aids in activating the yeast and adds a hint of sweetness to the dough.
• Extra virgin olive oil – Contributes a rich flavor and keeps the focaccine moist.
• Salt – Enhances the overall flavor; just the right amount makes a world of difference.
How to Make Focaccine
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Activate Yeast: In a small bowl, dissolve the dry brewer’s yeast and pinch of sugar in warm water. Allow it to sit for 5–10 minutes, or until it becomes foamy and bubbly, indicating it’s alive and ready to work.
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Mix Flour: In a large mixing bowl, combine type 00 flour and Manitoba flour. Pour in the foamy yeast mixture along with the extra virgin olive oil, and stir gently until a shaggy dough begins to form.
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Knead Dough: Dust your work surface with a little flour and transfer the dough. Knead for 8–10 minutes until it transforms into a smooth and elastic ball, feeling soft and pliable under your hands.
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Incorporate Salt: Add the salt to the kneaded dough and continue to knead for another 2 minutes until the salt is fully mixed in. The dough should stretch easily without tearing.
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Let Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm area for 1–2 hours. It should double in size and feel light and airy.
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Preheat Oven: As the dough rises, preheat your oven to 220°C (425°F). A hot oven is key to achieving that crispy crust!
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Shape Focaccine: Once risen, punch the dough down gently to remove excess air. Divide it into small portions and shape each into rounds or ovals. Place them on a baking sheet lined with parchment paper for easy removal.
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Rest Dough: Lightly brush the tops with extra virgin olive oil, then let them rest for 10–15 minutes. This helps the focaccine rise a bit more before baking.
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Bake: Slide the baking sheet into the hot oven and bake for 12–15 minutes, or until the focaccine are beautifully golden brown and sound hollow when tapped.
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Cool and Serve: Remove the focaccine from the oven and allow them to cool slightly on a wire rack before serving. Enjoy these warm, with a drizzle of olive oil or your favorite dipping sauce!
Optional: Serve alongside olives or a fresh tomato salad for a delightful appetizer.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Focaccine
Room Temperature: Keep focaccine in a paper bag or a bread box for up to 2 days to maintain freshness and prevent sogginess.
Fridge: If you’d like to prolong their life, store focaccine in an airtight container in the fridge for up to 5 days. Just be aware they may lose some of their original texture.
Freezer: For long-term storage, wrap cooled focaccine in plastic wrap and place them in a freezer bag; they’ll stay fresh for up to 3 months.
Reheating: To enjoy your focaccine, reheat them in the oven at 180°C (350°F) for 5-10 minutes to restore their beautiful crust and warmth.
Focaccine Variations
Feel free to explore these creative twists to personalize your focaccine adventure!
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Whole Wheat: Substitute half the type 00 flour with whole wheat flour for a nuttier flavor and added fiber.
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Herb-Infused: Add dried herbs such as oregano or rosemary into the dough for a fragrant aroma that transports you to an Italian garden.
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Cheesy Delight: Incorporate shredded mozzarella or parmesan into the dough for a deliciously cheesy interior that pulls apart beautifully.
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Garlic Lovers: Mix minced garlic into the dough or brush the tops with garlic-infused olive oil before baking for a savory pop of flavor.
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Spicy Kick: Add red pepper flakes to the dough for a subtle heat that perfectly complements the bread’s airy texture.
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Sweet Twist: Incorporate a handful of raisins or dried cranberries into the dough for a sweet, chewy surprise in each bite.
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Nutty Texture: Fold in chopped walnuts or almonds for added crunch and a delightful earthy flavor profile that balances the softness of the focaccine.
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Gluten-Free: Substitute with a gluten-free flour blend and add a bit of xanthan gum to ensure a good rise and texture for your focaccine.
Make Ahead Options
These focaccine are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by following the first five steps of the recipe. After the dough has risen, simply cover it tightly with plastic wrap and refrigerate; this helps develop even better flavors. When you’re ready to serve, let the dough come to room temperature for about 30 minutes, shape it into rounds or ovals, and proceed with the resting and baking instructions. This method not only saves you time on busy weeknights but also ensures that your focaccine are just as delicious, with a delightful golden crust that will surely impress your family!
What to Serve with Focaccine?
Imagine a beautiful spread that brings your table to life, perfect for those cherished gatherings with loved ones.
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Zesty Olive Tapenade: A burst of briny flavors balances the focaccine’s softness, making every bite a delightful journey. Serve this on the side for an elegant touch.
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Fresh Caprese Salad: Ripe tomatoes, creamy mozzarella, and fragrant basil complement the warm focaccine, adding a refreshing contrast that’s hard to resist. This salad not only looks vibrant but also adds a fresh flavor profile.
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Savory Antipasto Plate: A mix of cured meats, marinated vegetables, and cheeses pairs beautifully with focaccine, inviting everyone to share and savor together. Including a variety of textures will delight your guests as they explore different tastes.
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Roasted Garlic Hummus: The creamy, nutty flavor offers a perfect dip for your focaccine. Plus, roasted garlic adds depth that creates a harmonious blend with the warm bread.
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Homemade Pesto: A drizzle of vibrant basil pesto brings a herbaceous punch that adheres beautifully to the focaccine’s golden crust. It creates an aromatic experience that feels like a true Italian feast.
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Sangria or Sparkling Water: A pitcher of refreshing sangria or bubbly sparkling water will elevate your meal, keeping the atmosphere light and lively while balancing the richness of the focaccine.
With these pairings, you’ll create a wonderful dining experience that invites everyone to gather around the table and share in the joy of homemade food.
Chef's Helpful Tips
- Ensure your yeast is fresh for best results in making focaccine; a foamy yeast mixture indicates it’s active and ready to work.
- Kneading the dough for the full 8–10 minutes is crucial for developing the gluten that gives the focaccine its desirable texture.
- Remember to let the dough rise in a warm place, as a cooler environment can slow down fermentation and affect the rise.
- Bake at 220°C (425°F) for the recommended time to achieve that perfect golden crust without overbaking the focaccine.
Focaccine Recipe FAQs
What type of flour should I use for focaccine?
You’ll want to use type 00 flour for its fine texture, which offers the perfect base for soft, airy focaccine. Combining it with Manitoba flour, a high-protein flour, gives the dough strength and an impressive rise. If you don’t have Manitoba flour, you can substitute with bread flour for a similar effect, ensuring your focaccine remain delightfully fluffy.
How should I store leftover focaccine?
For optimum freshness, store focaccine at room temperature in a paper bag or bread box for up to 2 days. If you need to keep them longer, an airtight container in the fridge works well for up to 5 days, although they may lose some texture. For best results, warm them back up in the oven!
Can I freeze focaccine?
Absolutely! To freeze focaccine, allow them to cool completely after baking. Wrap each piece tightly in plastic wrap and then place them in a freezer bag to avoid freezer burn. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them, simply reheat in a 180°C (350°F) oven for 5-10 minutes to bring back that lovely crust.
What should I do if my focaccine dough doesn’t rise?
If your dough hasn’t risen after the suggested 1-2 hours, it may be due to inactive yeast. Always ensure your yeast is fresh and activated properly in warm water before mixing. If your kitchen is cold, try moving the dough to a warmer place, or place it in a turned-off oven with a bowl of hot water to create a cozy environment for rising.
Can I serve focaccine to my pets?
While focaccine can be a wonderful treat for humans, it’s best to avoid sharing with pets. Ingredients like salt and oil aren’t ideal for dogs or cats. Instead, consider making a simple pet-friendly snack like plain boiled chicken or veggies to keep your furry friends happy while you enjoy your focaccine.
Focaccine
Ingredients
- 500 grams Type 00 flour Traditional Italian flour for texture
- 200 grams Manitoba flour High-protein flour for strength
- 350 ml Water Lukewarm to activate yeast
- 10 grams Dry brewer’s yeast Ensure it's fresh
- 1 teaspoon Pinch of sugar To activate the yeast
- 50 ml Extra virgin olive oil For moisture and flavor
- 10 grams Salt Enhances flavor
Method
- In a small bowl, dissolve the dry brewer’s yeast and pinch of sugar in warm water. Allow it to sit for 5–10 minutes, or until it becomes foamy.
- In a large mixing bowl, combine type 00 flour and Manitoba flour. Pour in the foamy yeast mixture along with the extra virgin olive oil, and stir gently until a shaggy dough begins to form.
- Dust your work surface with flour and transfer the dough. Knead for 8–10 minutes until it transforms into a smooth and elastic ball.
- Add the salt to the kneaded dough and knead for another 2 minutes until fully mixed.
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm area for 1–2 hours until doubled in size.
- Preheat your oven to 220°C (425°F).
- Once risen, punch the dough down gently, divide into portions, and shape into rounds or ovals. Place them on a baking sheet lined with parchment paper.
- Lightly brush the tops with extra virgin olive oil, then let them rest for 10–15 minutes.
- Slide the baking sheet into the hot oven and bake for 12–15 minutes until golden brown.
- Remove from the oven and let cool on a wire rack before serving.
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