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Focaccia Bread

Authentic Italian Focaccia Bread

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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!
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Course Appetizer, Side Dish, Snack

Equipment

  • Large Mixing Bowl
  • wooden spoon or dough whisk
  • clean tea towel or plastic wrap
  • 13 inch baking dish or sheet pan

Ingredients
  

  • 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°
  • ¼ cup olive oil

For Topping

  • 14 ounces San Marzano tomatoes crushed
  • 1 cup black olives
  • ½ med red onion thinly sliced
  • dried oregano
  • salt
  • pepper

Instructions
 

  • In a large bowl, add flour, salt, sugar, and instant active dry yeast.
    4 cups flour, ½ tsp sugar, ½ tsp sea salt, 2 tsp instant yeast
  • Slowly, pour in warm water and stir with a wooden spoon or dough whisk.
    2 cups warm water
  • 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.
    ¼ cup olive oil
  • 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 the pan 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 30 minutes.
  • 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.
    14 ounces San Marzano tomatoes, 1 cup black olives, ½ med red onion, dried oregano, salt, pepper
  • Bake in the lower section of your oven for 20 to 25 minutes.
  • This last step is optional… I like to turn my boiler on and place 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, and 30 minutes or more for the second rise. It will give you the most beautiful focaccia you have ever seen.

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More About This Recipe

Tips for Making Perfect Focaccia

  1. Give It Time
    The key to light, airy focaccia is letting the dough rise properly. A long first rise of at least two hours allows the yeast to do its magic.
  2. Handle with Care
    When transferring the dough to your baking dish, coat your hands in olive oil to prevent sticking and keep the dough airy.
  3. Customize Your Toppings
    While I love the classic combo of tomatoes, olives, and onions, feel free to get creative. Fresh rosemary, flaky sea salt, or even focaccia art (look it up on Pinterest!) are great options.
  4. Don’t Skip the Broil
    That quick broil at the end adds a golden, crisp crust that takes the bread to the next level.

Tools You’ll Need

  1. Large Mixing Bowl: For combining and proofing the dough.
  2. Dough Whisk or Wooden Spoon: For stirring the dough until it’s just combined.
  3. 13-Inch Baking Dish or Sheet Pan: For shaping and baking the focaccia.
  4. Kitchen Towel or Plastic Wrap: To cover the dough while it rises.
  5. Olive Oil Sprayer or Brush: For greasing the pan and coating the dough.
Tried this recipe?Let us know how it was!