Best 2 Thick Focaccia Recipes

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**Focaccia: A Delightful Italian Bread for Any Occasion**

Focaccia, a beloved Italian bread known for its airy texture, crispy crust, and versatile flavor, has captured the hearts of bread enthusiasts worldwide. With its humble origins tracing back to ancient Rome, focaccia has evolved into a culinary masterpiece, enjoyed as a standalone snack, a flavorful accompaniment to meals, or even as a base for various toppings. From the classic Ligurian focaccia with its simple olive oil, salt, and rosemary topping to the creative focaccia creations featuring an array of tantalizing ingredients, this delectable bread offers a delightful experience for every palate. Dive into our collection of focaccia recipes and discover the joy of baking this Italian treasure at home. Indulge in the simplicity of the classic focaccia, experiment with unique flavor combinations, or impress your guests with a stunning focaccia art creation. No matter your skill level or preference, our recipes will guide you through the process of crafting this delectable bread, ensuring a perfect outcome every time.

Check out the recipes below so you can choose the best recipe for yourself!

THICK FOCACCIA



Thick Focaccia image

Categories     Bread     Bake     Winter     Gourmet

Number Of Ingredients 7

a 1/4-ounce package (2 1/2 teaspoons) plus 1 teaspoon active dry yeast
1 teaspoon sugar
1 3/4 cups lukewarm water
5 1/2 cups bread flour
1 teaspoon table salt
5 tablespoons olive oil
1 tablespoon coarse salt, or to taste

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
  • Dimple the dough, making 1/4-inch-deep indentations with your fingertips, brush it with the remaining 2 tablespoons oil, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 30 to 40 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature, split for sandwiches if desired.

CLASSIC FOCACCIA



Classic Focaccia image

Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).

Provided by Amelia Nierenberg

Categories     breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish

Time 30m

Yield One 9-by-13-inch pan

Number Of Ingredients 7

3 1/4 cups/415 grams all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon active dry yeast
1 3/4 cups/420 milliliters warm water
4 tablespoons extra-virgin olive oil, plus more for greasing
1 1/2 teaspoons coarse sea salt
Whole or chopped fresh rosemary leaves, dried oregano, fennel seeds, herbes de Provence or other dried herbs, for garnish (optional)

Steps:

  • In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
  • When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
  • Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
  • Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)

Tips on How to Make Perfect Focaccia

  • Use high-quality ingredients: The better the ingredients, the better the focaccia. Use fresh, active yeast, high-protein flour, and good-quality olive oil.
  • Proof the dough properly: This is an essential step that allows the yeast to develop and the dough to rise. Be patient and let the dough rise until it has doubled in size.
  • Don't overwork the dough: Overworking the dough will make it tough. Be gentle when kneading and shaping the dough.
  • Use a well-seasoned baking sheet: This will help the focaccia to brown evenly and prevent it from sticking.
  • Bake the focaccia in a hot oven: This will create a crispy crust and a fluffy interior.
  • Let the focaccia cool slightly before slicing: This will help to prevent the focaccia 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 like a pro!

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