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Homemade Focaccia bread

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Ingredients

Adjust Servings:
500 g All purpose flour
7 g Active dry yeast
325 ml luke warm water
7 g Himalayan salt or any salt without iodin
pinch Sugar
10 -12 TBSP Olive oil
optional Semolina
1 small or few cherry tomatoes Tomatoes
20-25 leaves Fresh basil
3 cloves Garlic
3 stems Rosemary
1-2 Tbsp Parmesan cheese (optional)

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Homemade Focaccia bread

Cuisine:

Easy homemade focaccia bread, with a smooth outside and a perfectly soft and airy bread inside

  • 1.5 hours
  • Serves 6
  • Medium
Waiting time 1 hour

Ingredients

Directions

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Foccacia bread is a famous Italian bread made by infusing varieties of herbs vegetables into the bread. This thick flatbread is nice to eat as it is or can be enjoyed as a sandwich.  Though quite rare to find in Sri Lanka even in luxury hotels certain shops would have it time to time (try Pan Pan).

This can be easily made and does not require a lot of time so we wanted to share the making of fresh home-baked focaccia with you. It was a good adventure that filled so many taste buds. We made two versions of this bread one with a hard crust and soft middle and other with a soft crust of which we think the latter would be preferred by most. Before we started let me give you the good news if you had ever made pizza dough(and it came out nicely 🙂  then this is going to be just a walk in the park. When you make this feel free to add herbs and vegies that compliment each other or even add bits of pre-cooked meat into the cavities. 

This is our gourmetstory of homemade Focaccia bread, give it a try

Few cooking Tips

  • A good way to know if your dough is properly kneaded is to take the dough to the hand and spread a small area to see if the light passes through, and if the area remain undamaged when you stretch(check the image in steps) then you have  kneaded well
  • It is good to use un iodinated salt for this, we used Himalayan salt
  • Use a small baking tray  as it will give a lighter and airier bread, depending on the weight of the dough once you spread it to keep the thickness between 1/2 an inch to 3/4 inch
  • We added semolina on the bottom of the baking tray which will help to get a  crunchy bottom, you may use olive oil at the bottom of the tray to make it more crunchy and add more flavour to the bread
  • You can use more olive oil than mentioned as it won’t harm the flavour of the bread, and we mean olive oil, not coconut oil 🙂 ( but if you do make with coconut oil do let us know how it turned out)

 

 

 

Steps

1
Done
75 minutes

Making the dough

To a medium-size bowl add flour, salt, 4 TBSP of olive oil and mix with a spoon. To a jug with lukewarm water( we microwaved room temperature water for 20 seconds) add the yeast and a pinch of sugar wait for few seconds until the bubbles start forming on the top. now add the water to the bowl containing flour and mix well using a spoon, when it becomes too hard to mix with the spoon, use a bit of flour and start kneading. Ideally kneading should be done for 10 -15 minute by hand or a mixer. One way to know if you had kneaded enough is to spread the dough thin and hold it against the sunlight if the thin layer holds without breaking then your dough is ready.

Apply a thin layer of oil on to the surface of a bowl and add the dough into it and cover it with a plate or a fresh film and let it proof for 40 minutes

2
Done
70 minutes

Prep on the tray and bake

Place a baking sheet on the tray or you may grease the tray, sprinkle semolina on the tray(semolina is optional). Take the dough which by now should have doubled or tripled in size and spread the dough evenly to cover the baking tray. Spread it to have 1/2 inch to 3/4 inch thickness.

3
Done

Final prep and bake

Now, using the tips of fingers in your hand make tiny pores on the dough around 1/2 an inch apart. Add about 4 tablespoons of the olive oil on to the bread. Take the rosemary, garlic, basils, tomatoes and stick them into the hole that you just now made and make sure that they are stuck to the bread dough. Sprinkle the remaining 1 g of salt over the dough.

Cover the tray with damp table cloth and let it proof for another 30 - 40 minutes minutes. This should make it expand in size.

Preheat the oven to 200 c and bake for 20 minutes, you will see the crust turn in to golden colour.

As soon as you take this out of the oven, drizzle few tablespoons of olive oil on top of it. You can also sprinkle some grated parmesan cheese to elevate the taste.

You can eat this directly out of the oven... enjoy...

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