In the vast world of bread, where every culture has its own version of this staple, there are a few that stand out not just for their taste but also for the stories they tell. Today, we journey to the heart of Italy and lose ourselves in the enchanting allure of Focaccia.
A Brief History
Focaccia, with its rich olive oil texture and enticing variety of toppings, isn’t a newcomer to the global culinary stage. It has deep roots in the ancient culinary traditions of Italy, with some historians tracing its origin back to the Etruscans or ancient Greeks. Before pizza became the global phenomenon it is today, focaccia was already gracing the Italian tables. The magic of focaccia lies in its simplicity. At its base, it’s a blend of flour, water, yeast, salt, and olive oil, but this canvas can be adorned with a myriad of toppings, each telling a different story of regions, seasons, and traditions.
Texture & Taste
If I had to encapsulate the essence of focaccia in a bite, it would be this: A crisp, golden-brown exterior giving way to a soft, pillowy interior. The rich olive oil does more than just add flavor; it’s responsible for the bread’s unique, slightly chewy texture. Each bite provides a sensory delight, from the satisfying crunch of its crust to the fragrant symphony of its toppings.
Journey Across Regions
Just as Italy is a country of regions, each with its own unique culture, traditions, and flavors, focaccia too wears many delightful hats. In the coastal region of Liguria, it’s often enjoyed simply with a touch of olive oil and salt, while in Puglia, you might find it adorned with ripe cherry tomatoes. Traveling further, in some parts of Italy, you might even find it sweetened and topped with sugar or honey for a dessert twist!
Personal Touch
While I’ve never set foot in Italy, the beauty of the culinary world is its ability to transport us to places we’ve only dreamt of. My introduction to focaccia came from a local artisanal bakery, right around the corner from my home. The aroma wafting out of that little store was enough to paint a vivid picture of Italian streets and their age-old baking traditions.
One day, I decided to gather the courage to bake my own focaccia. Admittedly, my first attempt wasn’t picture-perfect. Yet, the taste was unmistakably close to the one I cherished from the bakery. Inspired, I began experimenting. I infused my focaccia with flavors that echoed my personal journey and the local produce I adore. Fresh rosemary from my garden, caramelized onions inspired by a family recipe, or even a sprinkle of chili flakes for those days I wanted an extra kick.
What started as a baking experiment soon became a cherished ritual. Every new batch of focaccia brought with it not only the flavors of Italy but also a piece of my personal story.
A Bread that Binds
Beyond its delectable taste, focaccia, to me, represents more. It’s a testament to the beauty of simplicity. It’s about gathering around with loved ones, tearing into the bread, and making memories. It’s about the long-standing traditions of a country rich in history and the innovative spirit of modern-day culinary enthusiasts. It’s a bridge between the old and the new, the traditional and the modern.
Buon appetito, dear readers! As you venture forth in your own culinary experiments, may you always find joy in the journey and comfort in the familiar embrace of traditions. Until next time, stay curious, and stay hungry!
Rosemary Focaccia
Equipment
- Large mixing bowl For combining and mixing the ingredients.
- Wooden Spoon/Rubber Spatula Helpful in mixing the dough, though hands work just as well.
- Measuring Cups & Spoons For accurate measurements of ingredients by volume.
- Kitchen Scale (optional but highly recommended) For precise measurement of ingredients like flour.
- Dough Scraper Helps in handling and dividing the dough, especially since focaccia dough can be quite sticky.
- Rectangular Baking Tray For shaping and baking the focaccia.
- Parchment Paper (optional) Makes it easier to remove the baked focaccia and ensures no sticking.
- Damp Kitchen Cloth To cover the dough during rising times.
- Wire Cooling Rack Allows the focaccia to cool evenly without getting soggy from steam condensation.
- Sharp Knife or Pizza Cutter For slicing the focaccia once it's cooled slightly.
Ingredients
- 4 cups approx. Italian Tipo ’00’ flour (bread flour can also be used)
- 1 2/3 cups lukewarm water
- 2 teaspoons fine sea salt
- 2 1/4 teaspoons active dry yeast or 0.7 oz fresh yeast
- 1/4 cup extra virgin olive oil Any will do but authentic oil would come Liguria or Tuscany plus extra for finishing
- 2 sprigs fresh rosemary leaves picked
- Coarse sea salt for sprinkling
Instructions
- Yeast Activation: If using active dry yeast, dissolve it in the lukewarm water and let it sit for about 5 minutes until frothy. If using fresh yeast, crumble it into the lukewarm water and stir until dissolved.
- Dough Preparation: In a large mixing bowl, combine the flour and fine sea salt. Make a well in the center and pour in the yeast mixture, the remaining water, and half of the olive oil. Mix with a wooden spoon or your hands until a sticky dough forms. if you would like to save time you can do all this in a stand mixer with a dough hook.
- Kneading: Turn the dough out onto a floured surface and knead for about 10 minutes, or until it's smooth and elastic. The dough should be soft and a bit sticky.
- First Rise: Place the dough in a clean bowl, cover it with a damp kitchen cloth, and let it rise in a warm spot for about 1-2 hours, or until it has doubled in size.
- Preparation for Baking: Lightly oil a rectangular baking tray with some olive oil. Transfer the risen dough to the tray, spreading it out with your fingers to fit the tray. Use your fingertips to create characteristic dimples in the dough. Cover with the damp cloth and let it rise for another 30 minutes.
- Preheat & Toppings: As the dough rises, preheat your oven to 430°F (220°C). Drizzle the remaining olive oil generously over the dough, ensuring it seeps into the dimples. Scatter the rosemary leaves across the surface and sprinkle with coarse sea salt.
- Baking: Bake in the preheated oven for about 20-25 minutes, or until the focaccia has a beautiful golden-brown hue. The base should sound hollow when tapped.
- Cool & Serve: Once out of the oven, let the focaccia cool slightly on a wire rack. For a more pronounced olive oil flavor, drizzle a bit more fresh olive oil over the top just before serving.
Nutrition
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