Italian Focaccia

Italian Focaccia | A Dutchie Baking

Focaccia is a really easy bread to bake, so good to start with if you’ve never attempted it before. This particular dough is soft, stretchy and will result in a super fluffy bread. You need strong white bread flour and semolina flour. Semolina flour is used to make pasta but also goes very well in bread. It has a high protein content so will create great gluten development. This bread goes great with some hearty soup and also does well at parties with some olive oil to dip in. You can choose whatever topping you like, I’ve also seen yummy focaccias with mozzarella, onions and parmesan. Enjoy!

Italian Focaccia | A Dutchie Baking

Italian Focaccia Recipe

Source: adapted from Levine van Doorne’s “Meer Brood Uit Eigen Oven

Yields 1 13×9 inch focaccia

Ingredients:

300 grams strong white bread flour
150 grams semolina flour
300 grams water 20-25 C
45 grams olive oil
4,5 grams instant yeast
8 grams salt

Topping:

150 grams cherry tomatoes, halved
dried or fresh mixed Italian herbs
fine sea salt
more olive oil

  1. Combine flours, water, olive oil, yeast and salt in a large bowl. Make sure the yeast and salt don’t touch directly. Knead until the dough passes the windowpane test.
  2. Prepare a 13×9 inch baking tray by greasing it with olive oil and lining it with baking parchment. Shape the dough into a ball using oiled hands and place in the baking tray. Cover with greased clingfilm. Leave to proof for 45-60 minutes.
  3. When proofed for the first time, cover the whole bottom of the baking tray with the dough. Push the dough out into every nook and cranny with oiled hands. Cover with greased clingfilm and proof for 20 minutes.
  4. When proofed for the second time, use oiled fingers to create dimples in the dough. Push the cherry tomatoes into the dough skin side down. Sprinkle with herbs, sea salt and lastly with some olive oil. Cover with greased clingfilm and proof another 30 minutes.
  5. In the meanwhile, preheat the oven to 200 C.
  6. Once the dough has done proofing the third time place the baking tray in the oven and bake the focaccia for 30 minutes or until golden brown.
  7. Take out of the oven, leave in the tray for 5 minutes, then lift it out with the baking parchment and place on a wire rack to cool. It’s best eaten fresh but you can freeze the bread easily in a paper bag.

 

2 comments

  1. TessaC says:

    Oh that looks really delicious Ramona! I am always thinking about baking focaccia, but I never do it. No I am asking myself: Why? It’s on the baking-list again 😉

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