Focaccia bread is an amazing bit of history. This bread has been around thousands of years, spanning from the Greek yet landing in the laps of the Italians. It’s a savory bread which is light, airy and offers a different level of finish than a pizza. Many compare focaccia to a flat bread, or as the precursor to pizza. I’m not sure I agree with either. While flat bread is an airy puffy piece of dough, flat bread is rather plain, and is lacking the fatty ingredient that focaccia thrives on. I can somewhat see the relationship to pizza, but focaccia is anything but pizza.
Olive oil is a huge part of this final bread. Not only is the dough made with a few tablespoons of it, but it’s also added to the bottom of the cooking dish, like a few more tablespoons.
The result with lots of olive oil is the most buttery, soft dough I have ever worked with. It almost feels like a light compilation of a butter dough, something comparable to a Challah bread dough, or our trenza masa.
Patience and time is the key ingredient in working with the Focaccia. The final touches are up to your creativity level. I guess first you can determine how your focaccia will be used. Will it be a savory to accompany a big green salad? Or is it a side to a nice tomato soup. It could even be your bread for a wonderful focaccia sandwich, sliced in half and loaded with whatever you desire in your sandwich.
Mi conclusión…focaccia is damn amazing. Get familiar with this little Italian bread, you’ll find you always like to have some on hand.
El pan focaccia
- 470 gramos harina 2 1/3 tazas
- 20 gramos levadura
- 1 TBS azúcar for yeast
- 2-4 pellizcos sal flakey sea salt, or a coarse sea salt
- 115 ml aceite de oliva acerca de 6-7 TBS
- 230 ml warm water acerca de 1 taza, tal vez 3/4 tazas
- 115 ml leche 1/16th of a cup
Elaboración paso a paso
- combine the flour, pinch of salt,half the olive oil together in the mixer. combine the yeast, sugar warm water and milk in another container, pour in while mixer is kneading. The dough will be a wet dough, add a bit more flour until dough doesn't stick on the sides or bottom, but is still oily. Dejar crecer durante 2-3 horas. It's now ready to spread out, and have another short rise before the bake.
- add the rest of the olive oil in the bottom of your cooking pan-this provides a nice moisture to the bread, as well as a crispy bottom.
- decide what you're going to top your dough with. I wanted rosemary, Olivos, and some flaky sea salt.
- spread out the dough, add your toppers, and let it rise for a second, shorter rise. Cover with a board and set aside for 20-30 min.Preheat oven to 180-200 C. Be sure your focaccia has plenty of finger holes in the top surface. After the second rise, add the olives, and now begin the bake
- Hornear durante unos 25 la mía., o hasta que estén doradas. Bake on oven setting top and bottom.
- cortar y disfrutar