Authentic Italian Focacia Bread
Transport yourself to the heart of Italy with this Authentic Italian Focaccia recipe! This isn't just any bread—it's a cherished tradition passed down from my grandmother, a staple in our home that brings floods of nostalgic memories.As I prepare this recipe, it's like a beautiful time warp back to our family's ranch in Gilroy, California. Those moments were truly special, ones I hold close to my heart and cherish dearly. Isn't it incredible how food has the power to whisk us back to those cherished memories and fill our hearts with immeasurable joy?In this tutorial, I'll guide you through the steps, making this beloved bread as simple and easy as possible. From kneading the dough to that perfect golden bake, each step holds the essence of tradition and family.Let's create not just a bread, but a piece of nostalgia that'll fill your home with the aroma of Italy. Join me on this culinary journey and let's bring a piece of my grandmother's kitchen to yours. Get ready to savor the taste of tradition and relive those heartwarming moments through the magic of food!Print Pin Rate
- 4 cups flour plus one extra cup on the side
- 2 tsp instant yeast 1 packet
- ½ tsp sugar
- ½ tsp sea salt
- 2 cups warm water about 110°
- 14 ounces San Marzano tomatoes crushed
- 1 cup black olives
- ½ medium red onion thinly sliced
- dried oregano
- In a large bowl, add flour, salt, sugar, and instant active dry yeast.
- Slowly, pour in warm water and stir with a wooden spoon or dough whisk.
- Next slowly add 1/4 cup of olive oil and continue to stir. The dough will be sticky, but it will not be watery. If it appears watery, add more flour.
- Cover the bowl with a clean tea towel or plastic wrap and let the dough rise for a minimum of two hours at room temperature.Take note the dough will do best in a warm environment. If it is not a warm environment, place it in your oven with the oven light on.
- Using a 13 inch baking dish or focaccia baking pan, coat thepan with olive oil.*Note - alternatively you can use a large baking sheet, the focaccia will not be as tall but still amazing!
- After the focaccia dough has risen, place the dough gently into the greased baking dish. Coat your hands with olive oil, so they will not stick to the dough and push the dough gently until it fills the entire baking dish evenly.
- When finished, let the dough rise for another 30minutes.
- Preheat your oven to 400°F
- After the focaccia dough has risen a second time in the baking pan, press your fingers over the dough to make indentations.
- First gently press olives into dough, next, lightly spread the dough with crushed San Marzano tomatoes, next place thinly sliced red onion on top. Sprinkle the top with dried oregano, salt and pepper.
- Bake in the lower section of your oven for 20 to25 minutes.
- This last step is optional… I like to turn my boiler on andplace the pan on the top shelf of my oven and broil it for one minute, to get the crust very golden brown. *Note… I have tried to make this recipe several different ways, and I highly recommend letting the yeast rise for two hours or more for the first rise, and30 minutes or more for the second rise. It will give you the most beautiful focaccia you have ever seen.