Are you ready to be amazed how easy it is to make Focaccia?
I love that the potato clearly distinguishes it from just another key in of basic bread!
more than just a teaspoon ) of olive oil.
Tomato Focaccia, one of the 3 topping options provided in today’s recipe.
Together these qualities make a focaccia probably quite unlike any youve tried so get set for a revelation!
And yet,focaccia is also one of the easiest breads to make and is pretty much foolproof.
Even a first-time baker could pull this off without breaking much of a sweat.
What makes this Focaccia recipe different?
This is what gives the bread the springy, airy texture and open crumb;
NO KNEADThats right!
This focaccia is a no-knead bread.
will call for lashings of olive oil for flavour.
Three dough proofs (rises) …
YES!This step is essential.
Three dough proofs (rises)!
The recipe does require three proofs for the dough.
We need to rise the dough 3 times because because the dough is so wet we cant knead it.
Tomato Focaccia, one of the 3 topping options provided in today’s recipe.
Instead we let the bread knead itself through proofing.
What you need for this Focaccia recipe
Heres what you need for the focaccia bread.
Toppings are shown separately below.
Potato (boiled and mashed) Just plain, boiled and mashed potato.
Its the traditional secret ingredient that distinguishes this focaccia from just another bread!
If you only have Active Dry Yeast, see recipe notes for how to adapt the recipe.
But if you only have plain/all-purpose flour, this focaccia is still totally worth making!
Extra virgin olive oil It isnt focaccia if you dont use liberal amounts of olive oil!
It provides flavour as well as making the base so crisp its almost like its fried.
Dont skimp on the oil!
(And it works out to be not that much per serve.)
Just tap water is fine, around 40C/104F.
Confit garlic – little bits of garlic cooked in olive oil on a low heat for 10 minutes.
Think pleasant bubble bath temperature.
If the water is stone cold the yeast wont activate.
If its so hot youre scalding yourself, its too hot and the yeast may be killed!
Strain then press into focaccia
We want the goldilocks temperature.
Soft-cooking larger pieces helps protect the garlic.
Nobody wants bitter black bits of garlic on their focaccia!
Ive used oregano as the herb but any dried mixed herbs or fresh rosemary will also work well.
Olive Focaccia
Kalamata olives (pitted) make an ideal choice here.
Love the way the olive oil pools in the holes!
Read more about why its worth it and yields a better result dont skip it!
Part 1: Make the Dough (its no-knead!)
It will form a sticky dough;
Add mashed potato smear!Then add the mashed potato.
Mix it in to start incorporating it into the dough.
Up to around double in size is fine.
Using your hands, fold the sides in 6 times.
In this step, we are punching down the dough as well as stretching it.
Im sharing 3 different topping options today.
Rosemary Garlic: A very classic flavour combination!
Grease it generously with olive oil.
It is quite an elastic dough so it will not want to co operate.
Stretch it out and it will eventually stay put.
Oil surface:Remove cling wrap from pan.
Well, other than eating it.
Poke all your fingers into the dough, repeatedly across the surface.
Push your fingers deep enough that they hit the pan base.
This creates the signature dimpling (it will deflate the dough somewhat and this is fine).
Dont be shy with how many holes you create, or how evenly they are spaced out.
You literally cannot ruin the focaccia with too much poking and believe me, I have tried.
;
Part 5: Bake!
Watch as your focaccia magically puffs up and sizzles with all that lovely olive oil!
Focaccia is at its best and most insanely delicious served warm, fresh out of the oven!
Which it practically has been in all that delicious olive oil!!
As for how to serve it?
Focaccia this delicious and varied can wear many outfits.
Its easily worthy of a party antipasto or appetiser spread.
It also makes a great snack or picnic food.
Or, serve it alongside just about everything and anything especially stews, braises and soups.
There is nothing Focaccia doesnt work with (except, ok, maybeAsian food, you get a pass … and your imagination really is the limit with this Italian beauty!
Prevent screen from sleeping
