Best 4 Italian Pan Bread Aka Focaccia Recipes

**Focaccia: A Journey Through Italy's Culinary Treasure**

Focaccia, a delectable Italian flatbread, is a culinary journey that encapsulates the essence of Italian cuisine. With its golden crust, airy interior, and a symphony of flavors, focaccia has captured the hearts of food lovers worldwide. This versatile bread serves as an ideal accompaniment to various dishes. Savor the classic focaccia with its simple yet addictive flavor profile, or embark on a culinary adventure by exploring the numerous variations that showcase the diverse culinary traditions of Italy. This article offers a collection of focaccia recipes that will tantalize your taste buds and transport you to the heart of Italy's culinary heritage. From the traditional Ligurian focaccia with its generous olive oil and herbs to the flavorful rosemary and sea salt focaccia, these recipes unveil the secrets of creating this delectable bread at home. Indulge in the rustic charm of focaccia pugliese with its iconic tomatoes and oregano, or experience the vibrant flavors of the Sicilian focaccia topped with succulent cherry tomatoes and aromatic herbs. With each bite, you'll discover the passion and artistry that Italian bakers have poured into this beloved bread for centuries.

Let's cook with our recipes!

FOCCACIA PANINO

Foccacia Panino image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
2 tablespoons lemon juice (from 1/2 lemon)
2 cans Italian tuna, drained
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (4 by 4-inch) pieces focaccia bread
3 tablespoons extra-virgin olive oil, plus extra for greasing the panino pan
8 slices provolone cheese
1 bunch frisee lettuce, washed and dried

Steps:

In a medium bowl, mix together the mayonnaise and the lemon juice. Add the tuna, salt, and pepper, and stir to combine.
Cut the focaccia in half and brush the outside of the bread with olive oil. Place a slice of cheese on the bottom half of the panino. Top with tuna mixture, then the frisee, and then another slice of cheese. Finish with the top half of the focaccia.
Preheat a panino grill, or heat a grill pan over medium heat. Drizzle with olive oil to prevent sticking. Grill the panino until the cheese melts and the bread is crisp and golden, about 5 minutes. Cut the panino in half and serve.

ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}

Italian Focaccia Bread {Liguruian Focaccia} image

Classic Focaccia Genovese is the mother to all flatbreads. It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.

Provided by Italian Recipe Book

Categories Bread

Time 40m

Number Of Ingredients 10

Ingredients

1 cup water (lukewarm)
2 ½ cup (13 oz) bread flour (+ more if needed)
1 tsp malt or honey
½ tsp dry yeast ((1 tsp if needed - see note 2))
½ tsp salt
2 tbsp Extra virgin olive oil (+ few more tbsp for the pan)
3 tbsp extra virgin olive oil
3 tbsp water
Sea salt flakes
1 quarter-sheet baking pan 9x13 inch

Steps:

In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.

FOCACCIA

Focaccia image

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

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 tablespoon honey
3 cups (375 grams) all-purpose flour
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1 teaspoon flaky sea salt, optional

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.

ITALIAN PAN BREAD AKA FOCACCIA

Italian Pan Bread aka Focaccia image

I make this bread frequently at Wendel's (www.wendelsonline.com). It really is a great bread. Everyone calls it Focaccia bread but really it isn't. I adapted it from a recipe I used as the Baker at Langley Earls. Hope you like it.

Provided by James J Cordeiro

Categories Breads

Time 1h

Yield 1 large loaf

Number Of Ingredients 11

Ingredients

5 cups all-purpose flour
4 cups gluten flour
1/2 cup dried herbs (thyme, rosemary, and oregano)
1/4 cup sun-dried tomato
2 tablespoons instant yeast
1 tablespoon sugar
1 tablespoon salt
4 cups water
4 teaspoons olive oil
2 teaspoons cornmeal
nonstick cooking spray

Steps:

Add all dry ingredients to a mixer bowl or to a food processor with bread attachment in place.
Mix dry ingredients on low speed for about two minutes.
Measure out warm water and oil into a bowl or measuring cup and at both to the dry as it mixes for another two minutes on low speed.
After two minutes increase your mixers speed to medium for another six minutes.
Dust counter top with flour, on the counter form dough in to a ball and let it proof covered for about 10 minutes.
Spray the edges of your baking sheet, place baking paper on surface without allow any wrinkles, and sprinkle evenly with corn meal.
After the dough has proofed for ten minutes spank it flat to force out any air bubbles.
Place dough on baking sheet and roll out until it is about an inch thick or until it is an inch from all sides of the sheet.
Poke the surface of the dough with your finger creating little craters.
Brush with olive oil and place in the oven at the lowest setting along with a bowl of water.
Let dough rest and rise for twenty minutes.
Turn oven up to 400 degrees.
Bake bread for about twenty minutes.
You can test for doneness by measuring the internal temperature.
Once it reaches about 190 degrees it is done.

Tips:

Use active dry yeast. If you're using instant yeast, you won't need to activate it in warm water. Just add it directly to the flour mixture.
Make sure the water is warm, but not hot. Hot water will kill the yeast.
Let the dough rise in a warm place. A warm oven or a sunny windowsill are good options.
Don't over-knead the dough. Over-kneading will make the bread tough.
Bake the bread in a preheated oven. This will help it to rise evenly.
Brush the bread with olive oil before baking. This will give it a golden crust.
Let the bread cool slightly before slicing it. This will help to prevent it from crumbling.

Conclusion:

Focaccia is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It's perfect for a quick and easy meal, or for a special occasion. With a little practice, you'll be able to make focaccia that's as good as any you'll find in a bakery.