italy at home: focaccia

Focaccia (any way you like it)

Focaccia, a flat fluffy Italian bread, can be served with anything any time of day in my opinion. And once it goes a little stale, it makes great croutons (see below). I like to top ours with rosemary and garlic or pomodori secchi (eng: sundried tomatoes), parmesan and red pepper flakes, but you can get creative with any kind of toppings - or none at all - as you like!

Bonus! This is a really fun recipe to make with toddlers and little kids who are interested in helping out in la cucina! Especially the poke-y part at the end.

Ingredients

4 - 4 1/2 cups all purpose flour

2 cups warm water (about 30° Celcius / 100° Fahrenheit)

2 1/4 teaspoon active yeast

about 2 teaspoons salt

2 heaping tablespoons olive oil

Extra olive oil for your hands

At least a 1/2 cup of whatever toppings you’d like to use, but this doesn’t have to be exact. This can be as much or as little as you like!

Helpful Tools

Big Bowl

Baking sheet or large oven safe dish

Clean Kitchen Towel

Extra olive oil-y hands

Extra Extra. Extra Olive Oil

Andiamo!

Arrange all of your ingredients together on a clean surface.

Add the active yeast into a clean (dry) large bowl. Using your warm water, slowly mix with the yeast, stirring gently to combine. Let this rest for about 10 minutes for it to “bloom” (this just means you’ll see it start to get a little frothy at the center).

Once bloomed, add the flour, salt and oIive oil to the bowl and mix until just combined with a spoon. Dump this rough dough mixture onto a lightly floured work surface and knead for about ten minutes until a lovely dough has formed in your hands (Remember: if the dough is too sticky, add a little flour at a time; too dry, add some olive oil to your hands. Wherever I am in the world, the climate really dictates this). It should be tacky, not super sticky.

Return the dough in a neat ball back into the same bowl, drizzle some more olive oil on top to tuck her in and cover with a damp kitchen towel.

This will need to rest for 60 - 90 minutes until it has doubled in size. Keep it in a warm place if possible to help this process. Once it has doubled, you’ll want to punch the dough down to release some gas before the next step.

Generously oil (about 1-2 tablespoons) your baking sheet or large dish and dump the dough into it, spreading the dough out to about 1/2 - 3/4 inch thickness evenly. Sprinkle your chosen toppings across the dough in a pretty way, because this bread is nothing if not aesthetically pleasing to the eye. Press them into the top and then cover the pan with the same kitchen towel as before.

Let her hang out and rise for another 30 - 60 minutes.

Preheat your oven to 200° C (or 400° F). Uncover the focaccia, and with extra olive oiled hands (this is the fun part, grab the toddler!) spread your fingers apart and poke the bread all over gently, creating little nooks and crannies on the top. Add one last heavy drizzle of olive oil and a sprinkle of sea salt before placing it in the oven for 20 - 25 minutes or until perfectly golden on top.

Buon Apetito!

Also: A Few Days Later Croutons

Chop your leftover focaccia into bit size pieces. Toss them in a couple tablespoons of olive oil, fresh minced garlic, garlic powder, oregano and grated parmesan cheese. Spread evenly on a baking sheet and bake at 160° C (about 325° F), tossing occasionally, for 15 - 20 minutes or until toasted and crispy.

Additional: Focaccia Toppings Inspo

Savory ideas? Rosemary and garlic, any fresh herbs, red onions or shallots, bell peppers, olives, asparagus, fresh tomatoes or sundried tomatoes, asiago or parmesan cheese.

Something sweet? Fresh berries with herbs, like blueberries and thyme, are a nice twist and pair perfectly with butter and a fresh preserve or honey in the morning.