Best 7 Basic Focaccia Recipes
**Focaccia: A Delightful Italian Flatbread with Endless Variations**
Focaccia, a delectable Italian flatbread, captivates taste buds with its golden-brown crust, airy crumb, and an array of delightful toppings. Originating from Liguria, a northwestern coastal region of Italy, this versatile bread has become a beloved staple throughout the country and beyond. Focaccia's simplicity shines through in its basic ingredients: flour, water, yeast, salt, and olive oil. Yet, its true beauty lies in its endless variations, each adding unique flavors and textures to this humble bread. From the classic rendition with just a drizzle of olive oil, sea salt, and rosemary, to more elaborate creations adorned with an assortment of vegetables, meats, and cheeses, focaccia offers a culinary canvas for creativity. In this curated collection of recipes, we present a journey through the diverse world of focaccia, exploring both traditional and innovative interpretations of this Italian treasure. Discover the art of crafting the perfect focaccia dough, master the techniques for creating intricate designs, and unleash your culinary imagination with a variety of toppings and fillings. Whether you prefer a classic focaccia Genovese, a savory focaccia with sundried tomatoes and olives, or a sweet focaccia studded with berries and nuts, these recipes will guide you in creating an unforgettable focaccia experience.
**Recipes Included:**
* **Classic Focaccia Genovese:** Embark on a culinary journey to the birthplace of focaccia with this timeless recipe. Simple yet exquisite, this focaccia showcases the harmonious balance of olive oil, sea salt, and rosemary, capturing the essence of Ligurian tradition.
* **Sun-Dried Tomato and Olive Focaccia:** Elevate your focaccia with the vibrant flavors of sun-dried tomatoes and briny olives. This recipe adds a burst of Mediterranean sunshine to the classic bread, making it a perfect accompaniment to salads, soups, or antipasti platters.
* **Roasted Red Pepper and Goat Cheese Focaccia:** Indulge in a gourmet focaccia creation featuring roasted red peppers and tangy goat cheese. The sweetness of the peppers and the creamy richness of the goat cheese create a harmonious flavor combination that will impress your taste buds.
* **Spinach and Artichoke Focaccia:** Experience the delightful fusion of spinach, artichoke hearts, and mozzarella cheese in this delectable focaccia. The vibrant green of the spinach and the savory artichokes add a touch of elegance, making this bread a perfect addition to your next brunch or luncheon.
* **Berry and Nut Focaccia:** Embark on a sweet adventure with this unique focaccia studded with a medley of berries and nuts. Bursting with natural sweetness and a delightful crunch, this focaccia is a perfect treat for breakfast, dessert, or as an afternoon snack.
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
EASIEST FOCACCIA RECIPE
Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
Provided by MORTICIA_ADDAMS
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 49.4 g, Fat 7.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 147.6 mg, Sugar 1.2 g
FOCACCIA
Provided by Anne Burrell
Categories side-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
- Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
- Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
- Oh baby!
BASIC FOCACCIA
Few breads are simpler to make. Focaccia essentially involves preparing a type of pizza dough, rolling it out, topping it with some seasonings and serving it warm or reheated.
Provided by Florence Fabricant
Categories side dish
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the yeast and sugar in a bowl. Stir in one-third cup of the water and set aside in a warm place for about five minutes, until the mixture begins to look frothy.
- Add the remaining water, half the salt, the pepper and three tablespoons of the oil to the bowl. Stir in two cups of the flour.
- Add another one-half cup of the flour, or as much as is necessary to form a soft dough that can be gathered together. Transfer the dough to a well-floured work surface and knead about eight minutes, adding flour as necessary to keep the dough from sticking.
- Use a half tablespoon of the remaining oil to oil a bowl. Place dough in bowl, turn it to oil all sides, cover it lightly and set aside to rise until it has doubled, about one hour.
- Preheat oven to 500 degrees.
- Oil a nine-inch-square baking dish with some of the remaining oil. Roll or stretch the dough to fit in the baking dish. Prick it all over, then brush it with the remaining oil and sprinkle it with the remaining salt.
- Bake 20 to 25 minutes, until the focaccia is browned on the bottom and lightly browned on top. Cut into squares and serve warm or cooled to room temperature.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 10 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 242 milligrams, Sugar 1 gram
BASIL FOCACCIA
This is my mother-in-law's recipe. It's easy and delicious. You can make it with an olive oil topping or tomato sauce topping.
Provided by Gloria
Categories Flat Bread
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together 3 cups flour, sugar, yeast, and salt in a mixing bowl. Add warm water and mix well. If dough is too sticky, mix in another 1/2 cup flour.
- Oil a bowl. Fill another, larger bowl halfway with hot water.
- Turn dough onto a floured surface and knead until smooth. Form into a ball and place in the oiled bowl, turning to coat all sides with oil. Place the oiled bowl in the bowl of hot water. Cover and let rise until doubled in size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Oil a 9x13-inch baking pan.
- Turn dough out onto a floured surface and let rest for 5 minutes. Transfer dough to the prepared baking pan. Press and dimple with your fingers to even out the thickness and work it into the corners to fit. Brush lightly with olive oil, then sprinkle with garlic salt, Parmesan cheese, and finally basil.
- Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cut into 8 squares.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 41.3 g, Cholesterol 4.4 mg, Fat 3.6 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 398.4 mg, Sugar 4.9 g
FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
THE EASIEST, BESTEST FOCACCIA BREAD EVER!!
This focaccia bread is sooo easy and tastes wonderful! Tons of herbs and seasonings, and tons of flavor!! Great to make sandwiches with! You can alter the toppings to your liking. I have made this with caramelized onions and sliced tomato on top...Mmmmmm!!!
Provided by Manda
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
- In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
- Add the yeast mix and vegetable oil to the dry ingredients and combine.
- When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
- Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
- Cover with damp cloth and let rise in warm place 25 minutes.
- Preheat oven to 425 degrees.
- Punch dough down, place on greased baking sheet.
- Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
- Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
- Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
- Bake for 13-15 minutes until golden brown.
Tips:
- Use high-quality ingredients, especially for the olive oil. A good olive oil will make all the difference in the flavor of your focaccia.
- Make sure the water is warm, but not hot. Hot water will kill the yeast and prevent the dough from rising.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten and give the focaccia a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
- When you dimple the dough, make sure to do so gently. You don't want to tear the dough.
- Bake the focaccia in a preheated oven until it is golden brown and cooked through. This will take about 20-25 minutes.
- Let the focaccia cool slightly before slicing and serving. This will help to prevent it from falling apart.
Conclusion:
Focaccia is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It is perfect for a quick and easy meal or snack. With a little practice, you can easily make focaccia at home. So next time you are looking for a delicious and satisfying bread, give focaccia a try!
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