Focaccia is a bread with a soft, flavorful crumb, typical of Italian cuisine. Focaccia dough is similar to pizza dough, but they are cooked very differently, and the results couldn't be more different. While a pizza should be thin, light, and crispy, focaccia has a thick, fluffy crumb coated in olive oil.
This Italian bread is the perfect accompaniment to any light dish due to its rich texture and flavor. You can serve it to enrich ratatouille or a quinoa salad. It's also great as a spread for salmorejo or homemade hummus . We love using it as toast when we make escalivada (a type of bread) and potato omelet for dinner . Although it's so good that you don't need to accompany it with anything, it works as an appetizer in itself.
If you've never made bread before, don't worry; focaccia is a great way to get started. It doesn't require a kneading machine or complicated folding, and with so much flavor, it's hard to go wrong.
To prepare this delicious focaccia, you'll only need a baking sheet, plenty of olive oil, and your favorite herbs or flavors. In our case, we opted for cherry tomatoes, garlic, thyme, and rosemary , but you can use any number of ingredients, such as sage or black olives. Plus, there's nothing more satisfying than rubbing your hands with oil and filling the dough with holes with your fingers. If you don't believe it, scroll down to find our video and you'll see how delicious it is.
Index
- 1 Necessary ingredients
- 2 How to prepare Focaccia
- 3 How to freeze focaccia
- 4 Ingredients
- 5 Instructions
Necessary ingredients
With these ingredients, you can make an exquisite focaccia at home, tender and full of flavor. Our best advice? Go easy on the olive oil in this recipe—the more, the better.
How to prepare Focaccia
How to freeze focaccia
Like most breads, focaccia can be frozen in two states: after the initial fermentation or after baking.
- If you decide to freeze the dough, do so after its initial fermentation. Remove excess air with your hands, form it into a ball, and wrap it in plastic wrap, making sure to cover the entire surface. You can keep the dough frozen for up to 3 months . When you want to defrost it, place it on an oiled baking sheet and let it cool while the fermentation restarts. You'll know it's ready when it has doubled in size. This process can take several hours, depending on the room temperature. We advise against trying to speed up the defrosting process in the oven or microwave because you run the risk of inactivating the yeast before it can take effect.
- If you decide to freeze cooked focaccia, you should wait for it to cool completely before wrapping it in film. Otherwise, water vapor will condense in the freezer and form ice crystals inside the bread. The bread can last for many months frozen, although the longer it is frozen, the worse it becomes when thawed. We recommend eating it within the month. When you're ready to eat it, remove the film and let the bread defrost on a wire rack to prevent the bottom from getting soggy as it thaws. Once thawed, heat it in the oven at 170°C for 10 minutes to warm it through and achieve a crispy crust again.
Servings 12
- Amount per serving
- % Daily Value *
- Saturated Fat 0.9 g5 %
- Fiber 1.8 g8 %
- Sugars 1.8 g
- Calcium 35 %
*Percent daily values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.
