Focaccia is one of Italy's most beloved breads - a golden, dimpled flatbread generously drizzled with olive oil and sprinkled with coarse salt. Originating from the Liguria region, this versatile bread can be enjoyed on its own, used for sandwiches, or served alongside meals. Today, I'll guide you through creating authentic focaccia with that perfect combination of crispy bottom, fluffy interior, and flavorful crust.
The Ligurian Tradition
Focaccia has ancient roots in Liguria, particularly Genoa, where it has been baked for centuries. The word "focaccia" comes from the Latin "focus," meaning hearth or fireplace, where these flatbreads were originally baked. Unlike pizza, focaccia is all about the bread itself - the generous amount of olive oil creates its signature texture and rich flavor.
Traditional Ligurian focaccia is characterized by its airy, open crumb structure and the distinctive dimples pressed into the surface before baking. These dimples serve a purpose beyond aesthetics - they create pools for olive oil and help the bread bake evenly. The best focaccia achieves a delicate balance: crispy and golden on the outside, light and pillowy on the inside.
Quality Ingredients
For one large focaccia:
- 500g strong bread flour, plus extra for dusting
- 10g fine sea salt
- 7g dried yeast or 15g fresh yeast
- 400ml lukewarm water
- 100ml extra virgin olive oil, plus extra for drizzling
- Coarse sea salt for topping
- Fresh rosemary sprigs
The Making Process
Creating the Dough
In a large bowl, combine the flour and fine salt. In a separate container, dissolve the yeast in lukewarm water - the water should feel just warm to the touch, about 35-40°C. If it's too hot, it will kill the yeast; too cold, and the yeast won't activate properly. Let it sit for a few minutes until it becomes slightly foamy.
Make a well in the center of the flour and pour in the yeast mixture along with half of the olive oil. Using your hands or a wooden spoon, gradually incorporate the flour into the liquid, working from the center outward. Once a shaggy dough forms, turn it out onto a lightly floured surface.
Kneading for Structure
Knead the dough for about 10 minutes. The technique is important: push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat. The dough will transform from sticky and rough to smooth and elastic. You'll know it's ready when it springs back when poked and feels supple and alive in your hands.
Shape the dough into a ball and place it in a large bowl lightly coated with olive oil. Turn the dough to coat it in oil, which prevents a skin from forming during rising. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until doubled in size.
The First Shaping
Once risen, pour about 2 tablespoons of olive oil into a baking pan approximately 30x40cm. Gently tip the dough onto the pan and use your fingertips to stretch it toward the edges. Don't worry if it doesn't reach all the way - let it rest for 15 minutes, then stretch again. This gradual stretching prevents the dough from tearing and allows the gluten to relax.
The Second Rise
Once the dough fills the pan, cover it again and let it rise for another 30-45 minutes. During this time, the dough will puff up beautifully. Meanwhile, preheat your oven to 220°C. A hot oven is essential for achieving that golden, crispy crust.
The Signature Dimples
Just before baking, create the characteristic dimples by pressing your fingertips firmly into the dough all over the surface. Press down until you almost reach the bottom of the pan, but don't break through. These indentations should cover the entire surface in a random pattern. Drizzle generously with olive oil, letting it pool in the dimples. Sprinkle with coarse sea salt and scatter fresh rosemary leaves over the top.
Baking to Perfection
Bake the focaccia in the preheated oven for 20-25 minutes, until the top is deep golden brown and the bread sounds hollow when tapped on the bottom. The edges should be crispy and slightly caramelized. If the top is browning too quickly, cover loosely with foil for the last few minutes of baking.
Remove from the oven and immediately drizzle with a little more olive oil while still hot. This final addition of oil is absorbed into the bread, adding extra flavor and keeping it moist. Let it cool in the pan for a few minutes, then transfer to a wire rack. Focaccia is best enjoyed warm or at room temperature on the day it's made.
Creative Variations
Once you've mastered the basic recipe, experiment with toppings. Try cherry tomatoes halved and pressed into the dough before baking, thinly sliced red onions, olives, or caramelized garlic. In Liguria, they sometimes add thinly sliced potatoes. For a sweet version, try grapes and fennel seeds. The possibilities are endless, but remember that focaccia is about the bread, so don't overload it with toppings.
Expert Advice
The secret to exceptional focaccia is using plenty of good quality olive oil - don't be shy. The oil creates steam during baking, which contributes to the bread's light texture. Use extra virgin olive oil for the best flavor. The dough should be wetter than typical bread dough - this high hydration creates those beautiful air pockets.
If your kitchen is cold, create a warm environment for rising by turning your oven on briefly to warm it, then turning it off and placing the covered bowl inside. Room temperature matters greatly for yeast activity. Also, don't skip the second rise after shaping - this is crucial for achieving the light, airy texture that makes focaccia special.
Homemade focaccia fills your kitchen with an irresistible aroma and delivers a bread that's infinitely better than anything store-bought. The process might seem involved, but most of the time is hands-off rising. Once you experience the satisfaction of pulling your own golden focaccia from the oven, you'll understand why this simple bread has been cherished in Italy for centuries. Serve it warm with soups, use it for sandwiches, or simply enjoy it on its own with a drizzle of olive oil.