Focaccia Is A Fragrant Flavorful Bread - Great On Its Own
Saturday mornings used to be a ritual for me and a close friend as we wandered through our local Farmer's Market. The air was always filled with the delightful scents of freshly baked bread, herbs, and flowers. We marveled at the colorful displays, from handmade earrings to pottery. One morning, I stumbled upon focaccia bread topped with herbs and garlic. The aroma was irresistible, and I bought a loaf. After tasting how good it was, I tried making it myself, discovering it was surprisingly easy. Farmer’s markets are wonderful for finding new foods and building community connections.
Did You Know?
Focaccia is a traditional Italian bread that dates back to ancient Rome. The name "focaccia" comes from the Latin word "focus," meaning "hearth" or "fireplace," where the bread was originally baked. Known for its versatility, focaccia can be topped with a variety of ingredients, but classic herb and garlic focaccia remains a favorite for its simple yet robust flavors. The generous use of olive oil in focaccia not only enhances the flavor but also gives the bread its characteristic golden crust and moist crumb.
Yield: 1 large focaccia (12-16 servings)
Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 teaspoons salt
1 3/4 cups warm water (about 110°F/45°C)
1/4 cup extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
Coarse sea salt, for sprinkling
Instructions:
Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and 1/4 cup olive oil, mixing until a soft, sticky dough forms. Turn the dough out onto a floured surface and knead for about 5 minutes, or until smooth and elastic.
Personal Tip: If kneading by hand, resist the urge to add too much flour. The dough should remain slightly sticky for a light and airy texture.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Personal Tip: For a quicker rise, place the dough in an oven that has been slightly warmed and then turned off.
Prepare the Garlic and Herbs: While the dough is rising, heat 2 tablespoons of olive oil in a small pan over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat and stir in the chopped rosemary, thyme, and oregano.
Personal Tip: Cooking the garlic lightly infuses the oil, adding a subtle garlic flavor throughout the bread.
Shape the Focaccia: Once the dough has risen, punch it down and transfer it to a well-oiled baking sheet or a 9x13-inch pan. Press the dough out to the edges of the pan, creating dimples with your fingers. Drizzle the garlic and herb oil mixture evenly over the top of the dough, making sure to spread the herbs and garlic evenly.
Personal Tip: Pressing deep dimples into the dough helps to hold the oil and herbs, ensuring every bite is flavorful.
Second Rise: Cover the dough with a damp cloth and let it rise again in a warm place for about 30 minutes.
Personal Tip: This second rise is crucial for a fluffy texture, so be patient and let the dough double in size.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Bake the Focaccia: Just before baking, drizzle a little more olive oil over the dough and sprinkle with coarse sea salt. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
Personal Tip: If you prefer a crispier crust, bake the focaccia for an extra 2-3 minutes, but keep an eye on it to prevent burning.
Cool and Serve: Remove the focaccia from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Personal Tip: Focaccia is best enjoyed fresh, but if you have leftovers, reheat slices in the oven to restore their crispiness.
Nutritional Information: Calories: 180, Protein: 4g, Carbohydrates: 28g, Sugars: 1g, Total Fat: 6g, Saturated Fat: 1g, Fiber: 1g
Kitchen Tips, Great Ideas, How to Save Money
- Choosing Fresh Herbs: Use fresh rosemary, thyme, and oregano for the best flavor. These herbs can be grown easily at home, making them a cost-effective option. If you don’t have fresh herbs, dried herbs can be substituted, but reduce the amount by half since dried herbs are more concentrated.
- Perfect Dough Consistency: The dough should be soft and slightly sticky, which helps create the characteristic airy texture of focaccia. If the dough is too dry, add a little more water, a tablespoon at a time. If it’s too sticky, add a bit more flour, but avoid adding too much as it can make the bread dense.
- Kneading Techniques: Kneading the dough develops the gluten, which is essential for the structure of the bread. If you’re short on time, you can knead the dough in a stand mixer with a dough hook attachment for about 3-4 minutes on medium speed.
- Rising Time: Letting the dough rise twice is key to achieving a light, airy focaccia. Be patient and allow the dough to rise fully in a warm, draft-free area. If your kitchen is cold, you can create a warm environment by placing the dough near a warm oven or in a slightly warmed (but turned off) oven.
- Garlic Infusion: Cooking the garlic in olive oil mellows its flavor and helps infuse the oil with garlic, which permeates the bread during baking. Be careful not to burn the garlic, as it can become bitter.
- Creating Dimples: The dimples in the dough are more than just a decorative touch. They help to hold the olive oil, herbs, and garlic in place, allowing the flavors to penetrate the bread. Don’t be shy about pressing your fingers into the dough to create deep dimples.
- Serving Suggestions: Herb and garlic focaccia is perfect as an appetizer, served with olive oil and balsamic vinegar for dipping. It also pairs beautifully with soups, salads, or as a base for sandwiches. For a special treat, top with fresh mozzarella and tomatoes for a simple focaccia pizza.
- Storing Leftovers: Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, place it in a warm oven for a few minutes to refresh the texture. Avoid microwaving, as it can make the bread rubbery.
- Freezing Tips: Focaccia freezes well, making it a great option for meal prep. Once cooled, cut the focaccia into slices, wrap them tightly in plastic wrap, and freeze for up to 2 months. Thaw at room temperature or reheat directly in the oven from frozen.
- Cost-Saving Tips: Olive oil can be expensive, so look for sales or buy in bulk to save money. You can also infuse your own olive oil with garlic and herbs for added flavor, which can be used in various recipes beyond focaccia.
Let's Learn About Olive Oils
Olive oil is a staple in many kitchens, but not all olive oils are created equal. Extra-virgin olive oil (EVOO) is considered the highest quality because it's made from pure, cold-pressed olives, retaining more of the natural flavors and nutrients. EVOO is rich in antioxidants and healthy fats, making it a heart-healthy choice. On the other hand, regular olive oil is usually a blend of cold-pressed and processed oils, which can dilute its flavor and nutritional benefits. When choosing olive oil, look for dark glass bottles that protect the oil from light, and check for a harvest date to ensure freshness. Organic and unfiltered options are also available, offering a more robust flavor and potential health benefits. While extra-virgin olive oil may be more expensive, its superior taste and health benefits make it worth the investment, especially for drizzling over salads, dipping bread, and finishing dishes.