Focaccia Recipe

What is focaccia?

Focaccia is a traditional Italian flatbread that originated in the Liguria region, specifically in Genoa. It is characterized by its rectangular or round shape, approximately 2 centimeters in height, and its distinctive surface covered with small dimples made with fingertips before baking.

This versatile bread stands out for its golden and crispy crust, while its interior is soft and fluffy with a cloud-like texture. The most notable characteristic of focaccia is its generous use of olive oil, which not only gives it a distinctive flavor but also helps create that characteristic golden crust when baked at high temperature.

The Best Flour for Focaccia

Flour is the fundamental ingredient that will determine the texture and structure of your focaccia. To achieve that characteristic texture with large bubbles and a soft crumb, you'll need a specific flour with high protein content.

Recommended flour types:

• Bread flour: With 12-14% protein, it's the ideal option to achieve a strong structure that supports high hydration.
• Type 00 flour: The traditional Italian option, produces a finer and more delicate crumb.
• All-purpose flour: Works well if it has at least 11% protein.

Why is protein content important?

• Gluten development: Proteins form an elastic and resistant network that allows the dough to stretch without breaking.
• Better air bubble retention: The strong gluten network traps fermentation gases creating those characteristic bubbles.
• Ability to handle high hydration: Higher protein content allows the dough to absorb and retain more water without collapsing.
• More stable structure during baking: Protein coagulates with heat maintaining the bread's shape and structure.

Flours to avoid:

• Whole wheat flour (as the only flour)
• Pastry flour
• Low-protein flour

Techniques for Getting an Airy Focaccia with Large Bubbles

To achieve those characteristic large bubbles that make focaccia special, several fundamental technical factors must be considered:

High Hydration Dough

• The dough must have between 60-80% hydration to achieve a spongy texture.
• Start with 80% of the total water and add the rest gradually while kneading.
• The dough will be sticky, but this is necessary for bubble formation.

Kneading and Resting Technique

• Avoid excessive kneading; use the folding method with 20-25 minute rests between each fold.
• Perform 3-4 gentle folds, treating the dough "like a sleeping baby" to avoid degassing.
• Wet your hands with water or oil instead of using additional flour during folds.

Proper Fermentation

• Allow for slow fermentation, ideally with an overnight rest in the refrigerator.
• Room temperature should be at least 20°C during rests.
• Fermentation times can vary between 1-4 hours depending on ambient temperature.

Final Tips

• When stretching the dough in the pan, do it gently without crushing it.
• The characteristic dimples should be made with fingers without reaching the bottom of the dough.
• Preheat the oven to maximum temperature and use steam during the first few minutes of baking.

Tips for Making Perfect Dimples

Dimples are a distinctive element of focaccia that not only add aesthetic appeal but serve an important function. These small holes in the surface act as tiny reservoirs where olive oil and seasonings collect, adding flavor and moisture to the bread.

Correct Technique:

• Wet your fingers with water or olive oil to prevent the dough from sticking.
• Press with your fingers until you reach the bottom of the pan, but without breaking the dough.
• Make the dimples when the dough is already spread in the pan and ready to bake.
• Maintain a uniform distance between each dimple for a professional appearance.

Mistakes to Avoid:

• Don't make the dimples too shallow, as they will disappear during baking.
• Avoid excessive handling of the dough when making dimples to prevent degassing.
• Don't use flour on your fingers, as this will dry out the surface.

Basic Ingredients for Perfect Focaccia

Traditional Italian focaccia requires few ingredients, but each plays a fundamental role in the bread's final texture and flavor.

1. Bread flour: 500g - Forms the bread's structure and provides the gluten network necessary for characteristic bubbles.
2. Lukewarm water: 375ml - Activates the yeast and creates the necessary hydration for a soft and airy crumb.
3. Fresh yeast: 15g (or 7g dry yeast) - Ferments the sugars and produces the gas that makes the dough rise.
4. Salt: 10g - Controls fermentation, strengthens gluten, and enhances flavors.
5. Extra virgin olive oil: 50ml + 30ml for the surface - Adds flavor, softness to the crumb, and helps create the characteristic golden crust.
6. Salt water: 15g salt in 60ml water - For the surface brine that provides the characteristic salty flavor.
7. Fresh rosemary: To taste - Traditional aromatic that provides the characteristic Italian flavor.

How to Make Focaccia Step by Step

The key to a perfect focaccia lies in respecting times and temperatures. This recipe is designed to achieve a focaccia with a golden crust and an airy interior with large bubbles.

Step 1: Ingredient Preparation

• Dissolve the yeast (15g fresh or 7g dry) in 100ml of lukewarm water (from the total 375ml) with a teaspoon of flour. Let it sit for 5-10 minutes until it becomes foamy.
• Mix 500g of bread flour with 10g of salt in a large bowl, ensuring even distribution of the salt.

Step 2: Dough Formation

• Gradually incorporate the yeast mixture and remaining water (275ml) into the dry ingredients, mixing until well combined. The dough will be very sticky at this stage.
• Continue mixing while adding 50ml of olive oil, working it into the dough until fully incorporated and the dough becomes smooth but still sticky.

Step 3: Folding Technique

• Perform the first fold after 20 minutes of rest, wetting your hands with water to prevent sticking. Use gentle stretching motions.
• Repeat the process 3 more times, every 20-25 minutes, treating the dough delicately to preserve air bubbles.

Step 4: First Fermentation

• Place the dough in an oiled container and cover it tightly with plastic wrap or a lid. The container should be large enough for the dough to double.
• Let it rest in the refrigerator for 8-12 hours or overnight, allowing flavors to develop and gluten to strengthen.

Step 5: Baking Preparation

• Pour 30ml of olive oil into a 30x20cm baking pan, ensuring even coverage. The oil will help create the characteristic crispy bottom.
• Gently stretch the dough in the pan, being careful to maintain the air bubbles inside. Let it naturally fill the corners.

Step 6: Second Fermentation

• Cover the dough and let it rest at room temperature for 1-2 hours, or until it becomes puffy and fills the pan completely.
• Meanwhile, prepare the brine by mixing 15g of salt with 60ml of warm water until the salt dissolves completely.

Step 7: Dimpling and Final Touches

• Oil your fingers and press them straight down into the dough, creating deep dimples that reach the bottom of the pan. Work across the entire surface.
• Pour the brine evenly over the surface and sprinkle fresh rosemary on top, allowing it to settle into the dimples.

Step 8: Baking

• Preheat the oven to 220°C (425°F) and place a water pan on the bottom rack for steam. This helps create a better crust.
• Bake for 20-25 minutes until deeply golden brown and crispy on top and bottom.

Step 9: Cooling and Serving

• Remove from the pan immediately and place on a wire rack to cool for at least 15 minutes. This prevents the bottom from becoming soggy.
• Serve warm or at room temperature, optionally drizzled with additional olive oil and flaky sea salt.

How to Achieve a Crispy Crust and Soft Interior

To achieve the perfect contrast between a golden crispy crust while maintaining a soft and fluffy interior, several key factors must be considered:

Oven Temperature

• Preheat the oven to maximum temperature (240-250°C/465-480°F) for at least 30 minutes.
• Reduce the temperature to 220-230°C (430-450°F) when baking.
• Use a baking stone or preheated metal tray in the lower third of the oven.

Baking Technique

• Place a water tray at the bottom of the oven to generate steam.
• Bake for 20-30 minutes until evenly golden brown.
• If the surface isn't browning, move the tray to the middle rack.

Cooling Process

• When baking is complete, turn off the oven and leave the door slightly open.
• Place the focaccia on a rack inside the turned-off oven.
• The residual heat will prevent steam from condensing on the crust, keeping it crispy.

Additional Tips

• Use olive oil generously on the surface before baking.
• Don't press the dough too much when making the characteristic dimples.
• Remove the focaccia from the pan immediately after baking.

Ideas for Gourmet Focaccia Sandwiches

Focaccia is an exceptional base for creating gourmet sandwiches due to its airy texture and characteristic flavor. Its crispy crust and soft crumb make it the perfect bread for any ingredient combination.

Mediterranean Sandwich

• Cut the focaccia horizontally and spread homemade basil pesto on both sides; place goat cheese and prosciutto on the base.
• Add sun-dried tomatoes, black olives, and finish with fresh arugula; drizzle with extra virgin olive oil.

Vegetarian Sandwich

• Cut and lightly toast the focaccia; spread a generous layer of homemade hummus on both sides.
• Arrange roasted eggplant, zucchini, and roasted peppers; top with baby spinach.

Seafood Sandwich

• Cut the focaccia and spread wasabi mayonnaise on both sides; place seared fresh tuna on the base.
• Add capers, thin rings of red onion, and finish with avocado slices.

Tuscan Sandwich

• Cut the focaccia and warm it slightly; arrange thin layers of Italian mortadella on the base.
• Place fresh mozzarella slices, candied cherry tomatoes, and fresh basil leaves.

Preparation Tips:

• Slightly warm the focaccia in the oven for 3-5 minutes to reactivate its crispy texture.
• Apply a thin, uniform layer of sauces on both sides of the bread to prevent soaking.
• Place greens on top and separate from moist ingredients with a layer of cheese or meat.
• Serve the sandwich immediately after preparation to maintain the ideal texture of all ingredients.

Storage and Preservation Techniques

Focaccia maintains its quality for 2-3 days at room temperature and up to 5-6 days in refrigeration when stored properly. Here are the best techniques for preserving it:

Room Temperature Storage

• Store in a ziplock bag or sealed airtight container.
• Squeeze out all excess air before sealing to prevent drying.
• Keep away from direct sunlight and heat sources (18-22°C/64-72°F).
• Ideal for basic focaccia with herbs and olive oil.

Refrigerator Storage

• Recommended if it contains fresh ingredients like tomatoes or vegetables.
• Wrap well in plastic film or store in an airtight container.
• Can last up to 5-6 days maintaining its quality (4-7°C/39-45°F).
• Let it reach room temperature before consuming.

Freezing

• Focaccia freezes perfectly for several weeks (-18°C/0°F).
• For short term (2 weeks): use freezer bag and remove air.
• For long term: wrap in plastic film to prevent freezer burn.
• Thaw overnight in the refrigerator.

Reheating

• Oven: 160-180°C (320-350°F) for 3-5 minutes to recover crispy texture.
• Skillet: Use lid and low heat (medium-low temperature) to prevent burning the base.
• Avoid reheating after 24 hours of preparation.
• Place on a rack after heating to prevent sogginess.

Frequently Asked Questions (FAQs)

Q: Can focaccia be frozen?

A: Focaccia can be frozen perfectly for several weeks at -18°C/0°F. For short-term storage (2 weeks), use a freezer bag and remove the air; for long-term storage, wrap in plastic film to prevent freezer burn. To consume, thaw overnight in the refrigerator.

Q: How to reheat focaccia?

A: To recover the crispy texture, heat in the oven at 160-180°C (320-350°F) for 3-5 minutes. You can also heat it in a covered skillet over low heat, avoiding burning the base. It's important to place it on a rack after heating to prevent sogginess.

Q: What's the best way to serve focaccia?

A: Focaccia can be served on its own, as an accompaniment to soups and salads, or used to make gourmet sandwiches. It can be served with olive oil and balsamic vinegar for dipping, and is perfect both warm and at room temperature.

Q: How long does fresh focaccia last?

A: Focaccia maintains its quality for 2-3 days at room temperature and up to 5-6 days in refrigeration when stored properly in an airtight container. For better preservation, keep away from direct sunlight and heat sources.