Focaccia bread has a rich history that dates back to ancient times in the Liguria region of Italy. It is believed to have originated around 2,000 years ago as a humble flatbread made by the Etruscans, which later evolved into the delicious and popular bread we know today. The name “focaccia” is derived from the Latin word “focus,” meaning “hearth” or “fireplace,” indicating its traditional method of baking in the hearth.
This savory Italian bread is characterized by its thick, fluffy texture and dimpled surface. It is made from simple ingredients, including flour, water, yeast, olive oil, and a pinch of salt. The dough is usually brushed with more olive oil before baking, which contributes to its distinct flavor and golden crust. Some regional variations may include additional ingredients like herbs, olives, tomatoes, onions, or even cheese, further enhancing its taste and aroma.
Focaccia’s flavor profile is wonderfully versatile, ranging from mild and savory to robust and herb-infused, depending on the chosen toppings. The bread’s soft interior contrasts beautifully with the slightly crunchy exterior, making each bite a delightful experience. The use of quality olive oil significantly influences its taste, adding a fruity and smooth note to the overall profile.
Over the centuries, focaccia bread has gained immense popularity not only in Italy but also worldwide. Its versatility makes it a favorite choice among bakers, chefs, and home cooks alike. It can be served as an appetizer, side dish, or as a base for various toppings, making it ideal for sandwiches or panini. Focaccia is commonly found in Italian bakeries, cafes, and restaurants, where it is often paired with antipasti or served alongside pasta dishes and soups.
Whether enjoyed plain, topped with fragrant herbs, luscious vegetables, or even with a drizzle of balsamic glaze, focaccia remains a beloved bread that captures the essence of Italian culinary tradition. Its delectable flavor and adaptability have made it a staple in many cuisines worldwide, ensuring its continued popularity for generations to come.
Focaccia bread
Ingredients
- 2 cups all-purpose flour
- 1 Tsp active dry yeast
- 1 tsp sugar
- ¾ Cup warm water 110°F
- ¼ Cup olive oil
- 1 tsp salt
- ¼ Cup fresh rosemary leaves or any desired herbs
- Coarse sea salt for sprinkling
Instructions
- In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Stir in the olive oil and salt into the yeast mixture.
- Gradually add the flour to the wet ingredients, mixing until a dough forms.
- Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Preheat your oven to 425°F (220°C).
- Grease a baking sheet and stretch the dough onto it, making sure it fills the entire sheet.
- Gently press your fingers into the dough to create dimples.
- Drizzle some olive oil over the top and sprinkle with fresh rosemary leaves and coarse sea salt.
- Bake in the preheated oven for 15-20 minutes or until the focaccia turns golden brown and is cooked through.
- Once done, remove it from the oven, let it cool slightly, and serve warm.
