Description
Homemade Italian focaccia bread delivers a rustic, aromatic experience with olive oil-kissed dimpled surfaces. Mediterranean herbs and sea salt create a simple yet sophisticated flavor profile you will savor with each delightful bite.
Ingredients
Scale
- 2.5 cups (350 g) all-purpose flour
- 1 cup (240 ml) warm water
- 50 ml (50 g) Filippo Berio 100% Italian Extra Virgin Olive Oil
- 4 cloves garlic, finely minced or grated
- 1 tsp (5 g) salt
- 1 tsp (3 g) instant yeast
- Leaves from 1 sprig rosemary
- Flaky sea salt for sprinkling
- Black pepper for finishing
Instructions
- Dough Preparation: Whisk bread flour, all-purpose flour, active dry yeast, granulated sugar, kosher salt, extra virgin olive oil, and lukewarm water in a spacious mixing bowl until a shaggy, wet dough forms.
- Initial Rest and Folding: Let the mixture sit for 5 minutes, then perform three gentle stretch and fold cycles, pausing briefly between each rotation to develop gluten structure.
- Cold Fermentation: Drizzle olive oil over the dough’s surface, cover, and refrigerate for 12-48 hours to enhance flavor complexity and develop robust texture.
- Proofing Process: Transfer chilled dough to a well-oiled 9×13-inch baking pan, gently spreading into an even rectangular shape. Allow to rise at room temperature for 2-4 hours until noticeably puffy and expanded.
- Flavor Enhancement: Using oil-coated fingertips, create characteristic dimples across the dough’s surface. Generously drizzle with garlic-infused olive oil, then scatter fresh rosemary leaves and flaky sea salt for aromatic depth.
- Baking Technique: Position oven rack in the middle and preheat to 450°F (230°C). Bake focaccia for 25-30 minutes until a rich golden-brown color emerges with crisp, enticing edges.
- Finishing and Storage: Remove from oven and cool completely on a wire rack. Slice and store loosely covered at room temperature to maintain optimal freshness and texture.
Notes
- Slow Ferment for Flavor: Refrigerating the dough for 12-48 hours develops deep, complex taste and improves bread’s texture, creating more robust flavor profile.
- Master the Stretch and Fold: Gentle folding technique builds gluten structure without aggressive kneading, ensuring soft, airy bread with perfect crumb consistency.
- Oil is Your Friend: Generous olive oil coating prevents sticking, adds rich flavor, and helps create crispy, golden exterior with deliciously crunchy edges.
- Room Temperature Matters: Allowing dough to proof at ambient temperature helps develop natural yeast activity and ensures proper rise for light, pillowy focaccia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 150
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg