- Prep
- 30 min
- Cook
- 25 min
- Total time
- 55 min
- Yield
- 8 servings (1 large focaccia)
- Difficulty
- Medium
- Calories
- 265 kcal
Quick summary
“Traditional Italian Focaccia prepared with type 00 wheat flour, biological leavening, and a generous emulsion of water with extra virgin olive oil. Decorated with fresh rosemary sprigs and crunchy grains of sea salt.”
What you need to know
- The 00 type flour with high gluten content supports 70% hydration, creating large air pockets in the crumb.
- The emulsion of olive oil and salted water poured over the dimples hydrates the crust giving golden crispiness.
- Double fermentation in a warm place allows for the development of the yeast aromas characteristic of bread.
Ingredients
Main
- ml Warm water (37-40°C)
- teaspoon Refined sugar
- g Fermento biológico seco instantâneo
- g Fresh biological yeast (alternative)
- g Type 00 wheat flour (or for bread)
- g Refined salt
- ml Extra virgin olive oil (for the dough)
- Extra virgin olive oil (for drizzling and greasing)
- Flor de sal
- ramos Alecrim fresco
- Optional (Black olives, cherry tomatoes, sliced red onion)
Instructions
Principal
- In a medium bowl, combine the warm water with the sugar and the biological yeast. Mix gently and let it rest for 5-10 minutes, until a foam forms on the surface. In simple terms: this means your yeast is active and ready to work.
- Em uma tigela grande, misture a farinha e o sal. Make a well in the center and pour in the activated yeast mixture and 50 ml of olive oil. Mix with a wooden spoon or spatula until a sticky dough forms.
- Transfer the dough to a surface lightly greased with olive oil. Knead for about 8-10 minutes, until elastic and soft, but still slightly sticky. The secret to this recipe is not to add more flour, maintaining the hydration for a light focaccia.
- Grease a large bowl well with olive oil, place the dough, turning to grease all sides. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in volume. The most important tip is patience at this crucial stage of bread making.
- Grease a rectangular baking sheet generously (approx. 35x25 cm) with olive oil. Delicately transfer the dough to the baking sheet, stretching it with your fingertips to cover the bottom. If it resists stretching, let it rest for 10 minutes and try again.
- Make dimples on the surface of the dough with your fingers. Drizzle generously with olive oil, distribute the rosemary, fleur de sel, and chosen options. Cover again and let it rise for another 30-45 minutes in a warm place.
- Preheat the oven to 220°C. Bake the focaccia for 20-25 minutes, or until golden and crispy on the edges and well-cooked in the center. The professional technique is to spray water on the oven walls to create steam in the first minutes of cooking.
- Remove from the oven, drizzle with a thread of good quality fresh olive oil, and serve warm. This focaccia is perfect to accompany meals or be enjoyed plain.
Chef's tips
- Knead the dough with oiled hands instead of flour to avoid changing the hydration percentage.
- Let the dough relax in the greased baking sheet for 30 minutes before stretching to the corners so it does not retract.
- Press your fingers down to the bottom of the metal baking sheet, forming deep wells before drizzling with olive oil.
Variations
- Press halved cherry tomatoes and pitted black olives into the dimples of the dough.
- Distribute very thin slices of red onion and coarsely grated parmesan cheese over the surface before baking.
- Add mashed confit garlic cloves over the dough just before taking the baking sheet to the hot oven.
Substitutions
- The 00 type flour can be replaced by special bread wheat flour with a protein content above 11%.
- Instant dry yeast (10g) can be replaced by 30g of fresh pressed yeast.
- Fresh rosemary can be replaced with fresh sage leaves, thyme, or dried oregano.
How to store
Store in a paper bag or covered container at room temperature for up to 2 days. To reheat and restore the crackling crispness, place in the oven at 180°C for 5 to 7 minutes.
Can it be frozen?
Freeze fully cooled baked slices in freezer-safe bags for up to 60 days. To consume, take it straight from the freezer to the preheated oven at 190°C for about 8 to 10 minutes.
What to serve with
Harmonizes perfectly with extra virgin olive oil for dipping, cheese and charcuterie board, caprese salad, and red wine.
Frequently asked questions
What is the ideal oven temperature for baking homemade focaccia?
The oven must be preheated to its highest temperature (between 220°C and 240°C); the strong and fast heat is the secret for the dough to jump and brown without drying out the center.
How to get the large air bubbles visible in the raw dough?
Do not over-knead after the first fermentation; transfer the dough carefully to the baking sheet and make gentle folds, allowing the carbon dioxide to remain trapped.
Does fresh rosemary not burn in a high oven?
Dip the rosemary sprigs in olive oil before placing them on the focaccia; the olive oil protects the green leaves from direct heat, preventing them from becoming bitter and black.
Why is so much water and olive oil poured over the focaccia before baking?
The traditional 'brine' of warm water and oil creates steam inside the wells while baking, keeping the bottom of the cavities soft while the top becomes crispy.
