Homemade Savory Focaccia
Making Delicious Focaccia Bread with Plenty of Olive Oil
Experience the rustic charm of Italian bread right in your own kitchen! This focaccia recipe is generously infused with olive oil, resulting in a wonderfully rich and savory flavor. Perfect for dipping into extra olive oil, each bite offers a delightful balance of texture and taste. Often served as an appetizer in Italian restaurants, this focaccia bread, complemented by rosemary’s subtle aroma and the satisfying crunch of walnuts, creates a truly memorable culinary experience. Enjoy this homemade delight as a comforting treat or an elegant starter.
Basic Ingredients- Bread flour 210g
- Active dry yeast 3g
- Salt 4g
- Sugar 20g
- Water 130ml
Cooking Instructions
Step 1
Begin by preparing the ingredients that will add delightful flavor to your focaccia. Lightly toast the walnuts in a dry pan to enhance their nutty aroma, then finely chop them. Finely chop the fresh rosemary leaves as well. This preparation ensures the flavors are well distributed throughout the dough.
Step 2
Now, let’s make the basic focaccia dough. In a mixing bowl, combine the bread flour, sugar, salt, and active dry yeast. Sift these dry ingredients together for a smoother dough texture. Add the lukewarm water and 20g of olive oil to the sifted dry ingredients. Using a spatula or wooden spoon, mix everything together until just combined and no dry flour remains.
Step 3
Add the chopped toasted walnuts and rosemary from step 1 to the dough. Knead the dough by hand for about 10 minutes until it becomes smooth and elastic. A well-kneaded dough should stretch thin enough to form a ‘windowpane’ without tearing, which contributes to a chewy texture. If the dough becomes too sticky, add a tiny bit more bread flour, a teaspoon at a time, until it’s manageable.
Step 4
Your dough is now smooth and elastic! Check its texture by gently stretching a small piece. If you can form a thin, translucent membrane without it ripping, your dough is perfectly kneaded.
Step 5
Place the kneaded dough into a clean, lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place (around 27°C or 80°F) for about 45 minutes, or until it has doubled in size. This is the first proofing stage.
Step 6
Once the dough has completed its first rise, gently transfer it onto a lightly floured work surface or a cutting board. Gently punch down the dough a couple of times to release the trapped gases. This step helps to create a more even crumb structure and a chewier texture.
Step 7
Prepare your baking pan. A square pan measuring approximately 17cm x 17cm x 5cm (about 7x7x2 inches) is ideal for this recipe. If you don’t have one, any similar-sized oven-safe square pan or dish will work.
Step 8
Generously grease the inside of your prepared square pan with olive oil. This ensures the focaccia won’t stick and will develop a wonderfully crispy bottom crust.
Step 9
Place the deflated dough into the oiled pan. Lightly oil your fingertips and gently press the dough outwards to fill the pan evenly. Continue pressing with your fingertips, creating dimples across the surface of the dough, ensuring it spreads to all corners without tearing. Be gentle so as not to deflate all the air bubbles.
Step 10
Decorate the top of the dough with the prepared rosemary leaves. Arrange them aesthetically, pressing them slightly into the dough. Feel free to add other toppings like cherry tomatoes or olives at this stage if you wish.
Step 11
Cover the pan loosely with plastic wrap or a damp cloth. Let the dough undergo its second proofing in a warm spot for about 35 minutes. The dough should puff up slightly more and feel airy.
Step 12
Preheat your oven to 190°C (375°F). Once preheated, bake the focaccia for approximately 20 minutes, or until it’s golden brown and beautifully baked. Baking time may vary depending on your oven, so keep an eye on it. Once done, remove from the oven and let it cool slightly before slicing and serving. Enjoy dipping it in extra olive oil!
