Focaccia Bread
Focaccia is one of the most classical traditional Italian recipes ever. Traditionally, it is a flat and plain bread (although historically in some areas in the world the bread did naturally rise on its own) which is often topped with olive oil and herbs or sliced olives. It was made popular in Italy and spread across the world wherever Italians traveled and settled.
But why “focaccia”?
The name of this tasty bread is derived from the Roman words “panis focacius.” This translates directly to “fireplace bread” or “center bread”. This mostly likely refers to how the bread was originally made, over a fireplace in the center of early homes.
When did it come about?
Many historians believe that focaccia was born in North Central Italy in the days before the Roman Empire, or long before that in Ancient Greece at the beginning of the first millennium. However, flat unleavened bread has been popular throughout the world, especially the Middle East, for so long that definitively saying *who* invented focaccia is impossible, but it does have a long history in Turkey, Italy, Greece, France, and Spain.
This recipe is Chef Lorenzo Boni’s recipe.
Ingredients:
1 kg bread flour (all-purpose and 0 work well)
100g olive oil
10g yeast – if dough will be used in the same day
1g yeast – if dough will be used the next day
720ml lukewarm water
50g honey
Pinch of salt
Toppings of your choice – must have water content within them otherwise it will burn
Directions:
Add yeast into warm water and allow the yeast to bloom.
Stir in the honey into the yeast and water mixture.
To the mixing bowl, add flour and salt.
Mix in the yeast mixture and oil into the flour and knead until a dough ball forms.
When the dough is kneaded and becomes smooth to the touch, add into an oiled bowl and proof until doubles in size. If 1 g of yeast is added, leave to proof overnight.
In the meantime, prepare toppings of your choice.
Oil a baking tray and line with parchment paper.
Add the dough into the tray and poke the dough with the tips of your fingers to spread it across the baking tray and creating that signature focaccia look.
Add your toppings, sprinkle with sea salt, and olive oil.
Bake for 12-15 minutes at 550ºF (290ºC).
The focaccia isn’t done baking when it comes out of the oven! Leave the focaccia to rest for 20-45 minutes.
Slice and serve.
Bon appétit!
