This Focaccia Bread is super light, fluffy, authentic and incredibly easy to make and is finished off with olive oil and rosemary.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
It’s been a minute since I’ve made this recipe. I absolutely love focaccia and wonder why I don’t make more of it. This bread is the perfect accompaniment to any meal and can be enhanced in so many ways with amazing toppings.
I’m sure you’ve had variations such as tomato or herb, whatever the case may be it’s awesome. Since you know I’m a traditionalist I’m going to stick with the way it was intended to be made and served.
WHAT IS IT
Well, I can start by telling you what focaccia bread is not. It’s not some 3” thick bread that is loaded up with a ton of toppings. Nope, it’s not.
It’s about 1” thick, or less in some occasions, that is topped off with olive oil and either basil or rosemary. It is a lightly leavened flat bread that comes together in about 3 hours, and I can promise you you’re going to love it.
One thing I can tell you, focaccia makes for insanely delicious sandwich bread!
WHERE DI FOCACCIA COME FROM
The bread we know today dates back a few thousand years, and while the basic recipe is thought to have originated from Greece, I’m going to have to tip my hat to the Italians here.
Focaccia is made all around Italy and absolutely loved by all, while being mainly associated with the Liguarian region of Italy. You may have heard it called focaccia Genoese; Guess what the capital of Liguaria is? Genoa! Which is why they call it that.
Focaccia in Genoa is more accurately pronounced as Fugassa. It was originally cooked in a fire burning hearth oven and can definitely be cooked in a regular oven now-a-days. The name comes from the word focus which means hearth or fireplace.
Today, Focaccia literally translates into flatbread, and by looking at it it’s easy to understand. Honestly, it seems like it’s the gap between a plain flat bread and pizza!
HOW TO MAKE IT
This is actually super easy to make and for all intents and purposes we will be making a focaccia al rosmarino or focaccia with rosemary.
You start by dissolving some yeast and water and then slowly add in some flour, salt, barley malt syrup (or honey), and olive oil. When it comes to making focaccia bread or any bread recipe, Bob’s Red Mill Artisan Bread Flour is simply the best. Whenever making bread, immediately think high protein flour!
Once the mixture is combined you then want to knead it until it becomes a light fluffy dough.
Next, let it rest for about 90 minutes or so, or until it has doubled in size.
You then want to spread the bread dough recipe out on a sheet tray that has been brushed with olive oil and let it sit for about 30 minutes. From there you want to use your finger and poke holes all over the top of it. This is what gives it that focaccia bread texture.
To finish the focaccia bread you make something called a salamoia which translates to a brine or a pickling. Not sure why they would call it this, but it’s a simple mixture of water, salt and olive oil.
My only guess is that there is water and salt, and that is why it is referred to as a brine, but I can’t be for certain as my research came up short here. Bake up your bread and scarf it down my friends!
Focaccia bread can be served as an antipasto, as a side to pasta or as sandwich bread. Yup, there are tons of uses for it and as I stated earlier you can have a lot of fun by putting on different ingredients before you bake it.
While I’m still loading up my bread recipe index, I’ve got a few below that you may like if you liked this bread recipe.
- Homemade Brioche Bread
- Caprese Salad with Homemade Cornbread
- Homemade Artisan Country bread
- Homemade Rye Bread
Focaccia Bread Recipe
For the Bread:
- 280 grams 1 1/4 cups of luke warm water
- 4 grams 3/4 teaspoon yeast
- 510 grams 3 cups Bob’s Red Mill Artisan Bread Flour
- 6 grams 3/4 teaspoon sea salt
- 6 grams 1 teaspoon barley malt syrup or honey
- 25 grams 2 tablespoons good extra virgin olive oil + more for the pan
For the Salamoia:
- 10 grams 1 tablespoon olive oil
- 20 grams 2 tablespoons lukewarm water
- 10 grams 1 teaspoon sea salt
- Preheat the oven to convection bake 425°.
- Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
- Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
- Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
- Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
- Cover with a towel and let sit for 30 minutes or until it has doubled in size.
- Using your fingers press down onto the dough to make imprints or dimples all over the dough.
- Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
- Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
- 10. Cool, slice and serve.