Focaccia Bread: A Culinary Delight from Italy
Focaccia is a traditional Italian flatbread that has captured the hearts of many with its golden crust and soft, airy interior. It is a versatile dish that can be served as a breakfast bread, a side for soup, or even as a pizza-like base. The simplicity of its ingredients belies its delicious taste, making it a favorite among home bakers and restaurant patrons alike.
Recipe: Classic Focaccia Bread
Ingredients:
– 500g (4 cups) all-purpose flour
– 1 tsp salt
– 1 tsp (7g) active dry yeast
– 320ml (1 1/4 cups) warm water
– 2 tbsp olive oil, plus more for the bowl and baking sheet
– 1 tbsp honey (optional)
– Sea salt or coarse flour for topping
Instructions:
- Activate the Yeast: In a small bowl, combine warm water (not hot), yeast, and honey (if using). Stir gently and let it sit for about 5-10 minutes until frothy. This indicates that the yeast is active and ready to use.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour and salt. Make a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil.
Knead the Dough: Using your hands or a stand mixer fitted with a dough hook, mix until the ingredients come together. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. The dough should be slightly sticky but not overly so. If it’s too dry, add a tablespoon of water; if too sticky, add more flour.
First Rise: Place the kneaded dough in a large, lightly oiled bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours or until doubled in size.
Shape the Focaccia: Punch down the risen dough to deflate it slightly. On a floured surface, divide the dough into two equal parts (for two focaccias) or keep it whole if you prefer a larger loaf. Shape each piece into a round or oval disk by gently stretching and folding the dough.
Second Rise: Place the shaped dough on a baking sheet or in greased bread pans, leaving room for the dough to rise again. Cover with a towel or plastic wrap and let it rise for another 30-45 minutes.
Preheat Oven: While the dough is rising, preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it.
Baking: Just before baking, create dimples on the surface of the focaccia using your fingers or a fork. Brush the top with more olive oil and sprinkle sea salt or coarse flour over it for added texture and flavor. Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the bottom sounds hollow when tapped.
Cooling: Remove the focaccia from the oven and transfer it to a wire rack to cool slightly before slicing and serving. Enjoy the aroma and taste of freshly baked focaccia!
This recipe can be easily adjusted to make various additions, such as garlic, herbs, or cheese, to suit personal preferences. Focaccia is best served warm but also tastes delicious at room temperature.
Text model: aya-expanse
Image model: EventHorizonPictoXL
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