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RECIPE
9 INGREDIENTS23 STEPS4hr

Italian Focaccia Bread

This Italian focaccia is the authentic recipe which originates from Genoa. It has the perfect amount of crunch around the edges and the middle is soft and seriously divine. It is a delicious accompaniment for your main meal or can be enjoyed with an antipasto platter and even for breakfast and will transport your tastebuds to Italy with every mouthful.
Italian Focaccia Bread Recipe | SideChef
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This Italian focaccia is the authentic recipe which originates from Genoa. It has the perfect amount of crunch around the edges and the middle is soft and seriously divine. It is a delicious accompaniment for your main meal or can be enjoyed with an antipasto platter and even for breakfast and will transport your tastebuds to Italy with every mouthful.
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Fulfilled by
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
4hr
Total Time
15min
Active Time
$0.41
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 cup
Extra-Virgin Olive Oil
1 cup
Water , room temperature
1 tsp
2 1/2 cups
to taste
Rock Salt
1/2 Tbsp
to taste
Cherry Tomatoes
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Nutrition Per Serving

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CALORIES
246
FAT
12.5 g
PROTEIN
4.2 g
CARBS
29.8 g

Cooking Instructions

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Step 1
Add Extra-Virgin Olive Oil (1/4 cup) to your mixing bowl for the first step in this recipe. Using the pastry brush, wet the sides of the bowl so they become slightly moist.
Step 2
Add Water (1 cup) and All-Purpose Flour (2 Tbsp) .
Step 3
Pour in Instant Dry Yeast (1/2 Tbsp) and mix well together with a spoon.
Step 4
Then, add Honey (1 tsp) to your yeast mixture.
Step 5
Add in All-Purpose Flour (1 1/4 cups) to your mix and using the hook attachment, start mixing.
Step 6
Keep the mixer on a slow speed initially, then speed it up once all the ingredients start to come together. Mix for at least 5 minutes.
Step 7
Then, add Salt (1/2 Tbsp) to the Italian focaccia recipe mixture along with the rest of the All-Purpose Flour (1 1/4 cups) and mix it at a high speed for 15-20 minutes.
Step 8
Prepare a large wooden bench with a sprinkle of plain flour and cover your hands with it too. Then, get the focaccia dough from the bowl and place it on top of your floured board.
Step 9
Fold it over a couple of times mixing in the flour on the board and on your hands until it forms a large ball. Cover the dough with a tea towel and let it rest for 15 minutes.
Step 10
While you’re waiting, lather your baking tray with a generous amount of Extra-Virgin Olive Oil (1 Tbsp) again and spread using your pastry brush.
Step 11
After 15 minutes, remove the tea towel and make sure the dough is not sticking on the board. Lift the dough and fold the dough over, slightly stretching it, and press down on it using the tips of your finger – poking it, all over!
Step 12
Fold it over again, so it becomes longer, and press down a few more times.
Step 13
Transfer the log of dough onto your tray, placing it in the centre, then lather it with the Extra-Virgin Olive Oil (1 Tbsp) and cover it once again with the tea towel. Leave this to rest, for 1 hour.
Step 14
After 1 hour, remove the tea towel and your dough should have expanded quite a lot!
Step 15
Now, you need to spread the dough out on to the tray using the tips of your fingers so it covers the base entirely.
Step 16
Sprinkle Rock Salt (to taste) over the top of your dough then let it rest once again covering it, for at least one hour or even up to two!
Step 17
While your dough is resting, you might want to cut some Cherry Tomatoes (to taste) in half to add them to the top.
Step 18
Once the dough has rested again, remove the tea towel and pour some water over the top to prevent the focaccia from burning and making it crisp on top. Then, add a drizzle of Extra-Virgin Olive Oil (1 Tbsp) on top and spread over the top using your pastry brush so it is evenly covered.
Step 19
Now, for the magic touch! This Italian focaccia recipe requires you to press down using the tips of your fingers, all over the dough.
Step 20
If you choose to, add the cherry tomoatoes, faced up and then let the focaccia rest again for another hour.
Step 21
Preheat your oven at 425 degrees F (220 degrees C).
Step 22
Once ready, put it in for 15 to 20 minutes.
Step 23
Once ready, remove it from the oven and place it on a stand or tall grill to let it breathe. Serve and enjoy!
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Nutrition Per Serving
Calories
246
% Daily Value*
Fat
12.5 g
16%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
29.8 g
11%
Fiber
1.2 g
4%
Sugars
0.8 g
--
Protein
4.2 g
8%
Sodium
607.3 mg
26%
Vitamin D
--
--
Calcium
9.3 mg
1%
Iron
1.8 mg
10%
Potassium
47.7 mg
1%
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