Focaccia Bread, an Italian classic and a family favorite around here. It starts out just like my grandma’s Sicilian Pizza, it’s all in the dough! A fluffy yet dense crust with the perfect crunch has made our pizza famous amongst family and friends!
The aroma from the fresh basil pulls you in…then you get a bite…crunchy, salty and soft all at the same time! Sweet and acidic from the tomatoes and topped with cheesy goodness!
Variations are endless but I’m keeping it simple this time. For topping all you need is fresh Pecorino Romano cheese, fresh basil and canned, peeled Italian tomatoes. I prefer San Marzano tomatoes, my family has been using them for years!
Whether it’s an appetizer, a side dish or main course- Focaccia always has a place on my families table! Let’s get to baking!
How To:
Let’s talk about that dough! Activating the yeast is very important for a proper dough rise. I use active dry yeast, which must be dissolved in water. The key is to use room temperature water, and never go over 110°F, this will kill the yeast.
Mix water, yeast and sugar together, let sit for 10 minutes. You’ll know it’s ready when you see a bubbly layer at the top.
Next mix flour and salt in a large bowl, make a well in the middle of the flour. When yeast is ready pour olive oil into the water, yeast and sugar mixture. Pour mixture into the well of flour.
Gently combine with a spatula until it becomes a slightly wet ball of dough. It will look messy at this point and won’t be a perfect ball, that means you’re doing it right. Flour your hands and working surface and knead the dough into a neat ball. Add more flour if the dough is too wet, be sure not to over mix.
Pour a generous amount of olive oil into a large bowl, coat the bowl in oil and spread up the sides. Set the dough in the bowl and drizzle olive oil over the top. Gently cover the bowl with a clean kitchen towel or plastic wrap (do not touch the towel/plastic to the dough). Let the dough rise for 1 hour in a warm place, preferably between 70°F and 80°F. If you get side tracked and your dough proofs for a little longer no worries, a little extra proofing makes for a good dough.
How to proof dough – Turn your oven into a proofer for the ultimate rise!
Once your dough is ready, remove from oven and preheat your oven to 450°F. Oil an 8 or 10 inch by 2 inch deep cake pan. You can also use a jelly roll pan if you prefer a rectangle shape. Be generous with the oil, make sure it spreads up the sides. Olive oil is the key for a crunchy crust and helps keep your pizza from sticking to the pan.
Pour dough into the pan and gently spread by hand until dough touches all sides. Do not make holes in the dough. Sprinkle salt, pepper and Pecorino Romano (or parmesan) on top of the dough, then drizzle with olive oil. Be heavy handed here there’s a lot of dough that needs to be flavored! Gently cover dough with a kitchen towel (it can lightly touch). Let it sit for 20 minutes to rise…again if you go a bit longer no problem!
Putting it together
Meanwhile spoon tomatoes out of the can and strain out extra juice. Slice tomatoes into 1/4 inch cubes, and chiffonade the fresh basil. Once the dough has risen, sprinkle basil evenly over the top. Gently press basil and tomatoes into the dough. Tuck basil under the tomatoes slightly to avoid burning. Sprinkle more cheese and salt over the dough.
Bake at 450°F for 20-25 minutes until golden brown. Remove from oven and drizzle more olive oil over the bread. Let cool for 5 minutes in pan, remove from pan and slice on a cutting board.
Serve right away or store at room temperature up to 2 days in foil. Do not store in a plastic container with a lid it will become soggy.
*Note cooking time includes 1 hour and 20 minutes of inactive time for rising. Wow your guests with this delicious and fresh Italian classic! Focaccia Bread is perfect as an appetizer for any get together. It can be made ahead and doesn't require preheating. Enjoy!
Ingredients
For the Dough
- 3 ½ cups all purpose flour (plus more for kneading)
- 1 ¾ cups warm water (not hotter than 110°F)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- Pinch of salt
- 1 tablespoon extra virgin olive oil (plus more for pan and bowl)
Toppings
- 1 -28oz can peeled tomatoes
- 5-6 large basil leaves
- Olive oil, salt, pepper, Pecorino Romano cheese, to taste.
Instructions
For the Dough
- Whisk water, yeast and sugar together, let sit for 10 minutes.
- Combine flour and salt in a large bowl, make a well in the middle of the flour. When yeast is ready pour olive oil into the water, yeast and sugar mixture. Pour mixture into the well of flour.
- Gently combine with a spatula until it becomes a slightly wet ball of dough. Flour your hands and working surface and knead the dough into a ball. Add more flour if the dough is too wet, do not over mix.
- Pour a generous amount of olive oil into a large bowl, coat the bowl in oil and spread up the sides. Set the dough in the bowl and drizzle olive oil over the top. Gently cover the bowl with a clean kitchen towel or plastic wrap (do not touch the towel to the dough). Let the dough rise for at least 1 hour in a warm place, preferably between 70°F and 80°F.
Assembling Focaccia
- Preheat your oven to 450°F. Oil a 10 inch by 2 inch deep cake pan. You can also use a jelly roll pan if you prefer a rectangle shape. Be generous with the oil, make sure it spreads up the sides.
- Pour dough into the pan and gently spread by hand until dough touches all sides. Do not make holes in the dough. Sprinkle salt, pepper and Pecorino Romano (or parmesan) on top of the dough.Drizzle with olive oil. Gently cover dough with a kitchen towel (it can lightly touch). Let it sit for 20 minutes to rise.
- Meanwhile spoon tomatoes out of the can and strain out excess juice. Slice into ¼ inch cubes. Chiffonade the fresh basil. Once the dough has risen, sprinkle basil evenly over the top. Gently press basil and tomatoes into the dough. Sprinkle more cheese and salt over dough.
- Bake at 450°F for 20-25 minutes until golden brown. Remove from oven and drizzle more olive oil over the bread. Let cool for 5 minutes in pan, remove from pan and slice on a cutting board.
Storage: Serve right away or store at room temperature up to 2 days in foil. Do not store in a plastic container with a lid it will become soggy.
