Italian – Focaccia

Focaccia is a traditional Italian flatbread that is similar in texture to pizza dough but thicker and more bread-like. It is a versatile and flavorful bread that can be enjoyed on its own, used as a sandwich base, or served as an accompaniment to meals. Focaccia is typically seasoned with olive oil, salt, and herbs, and can be topped with a variety of ingredients such as rosemary, garlic, olives, or sun-dried tomatoes.

Key Features of Focaccia:

Ingredients:
- The primary ingredients for focaccia include flour, water, olive oil, salt, and yeast. Some variations may include sugar to help activate the yeast and herbs for flavor.
- The dough is often enriched with olive oil, which gives the focaccia its soft, slightly greasy texture and rich flavor.
Texture:
- Focaccia has a soft, light, and airy texture, thanks to the use of yeast and the slow rising process. It is slightly chewy on the inside with a crisp, golden-brown exterior.
Shape:
- Focaccia is typically baked in a rectangular or square shape, though it can also be found in round forms, especially in Italy. The dough is spread out on a baking sheet and allowed to rise before baking.
Toppings:
- Focaccia is often topped with rosemary, garlic, sea salt, and olive oil, but it can be customized with other ingredients like olives, tomatoes, onions, cheese, or caramelized onions.
- Some varieties, such as Focaccia di Recco, are filled with cheese or other fillings.
Baking:
- The dough is typically pressed with fingers to create little dimples on the surface of the bread, which hold in the oil and help it become crispy. It is baked at a high temperature (around 400-450°F or 200-230°C) to achieve a golden, slightly crunchy crust.
Serving:
- Focaccia is often served as a side dish or starter in Italian meals. It can also be used as a sandwich bread, particularly in Italy, where it may be filled with meats, cheeses, and vegetables.
- It is typically enjoyed with a drizzle of extra virgin olive oil or balsamic vinegar for dipping.

Popular Focaccia Variations:

Focaccia al Rosmarino:
- One of the most classic variations, topped with rosemary, olive oil, and sea salt. This simple and aromatic focaccia is often found throughout Italy.
Focaccia di Genova:
- A version from the Liguria region, where the focaccia is topped with rosemary, sea salt, and plenty of olive oil, giving it a rich, oily crust.
Focaccia Barese:
- A variety from the southern region of Bari, this focaccia is topped with cherry tomatoes, olives, and sometimes oregano, making it particularly flavorful.
Focaccia al Formaggio:
- A cheese-filled focaccia, especially popular in Liguria, where it is stuffed with stracchino cheese (a soft Italian cheese) and then baked.
Focaccia di Recco:
- Originating from the town of Recco, this version is unique because it is filled with cheese (traditionally crescentine or stracchino) and does not have a crusty top. It is thin and crunchy, and the cheese oozes out when baked.
Sweet Focaccia:
- In some regions of Italy, especially in Tuscany, you can find sweet focaccia, which is often flavored with sugar, honey, or grapes, making it more like a dessert.

Focaccia vs. Pizza:

Focaccia is thicker than pizza and typically does not have tomato sauce or cheese as a base. It is more bread-like and is often served as an accompaniment to a meal, whereas pizza has a more substantial topping of cheese and sauce.
While pizza is often baked with toppings like mozzarella, tomato sauce, and other ingredients, focaccia tends to focus more on the flavor of the dough itself and simple toppings like rosemary, salt, and olive oil.

How to Make Focaccia:

Ingredients:
- 3 cups all-purpose flour
- 1 packet active dry yeast (or 2 ¼ tsp)
- 1 ½ cups warm water
- 2 tbsp olive oil, plus extra for drizzling
- 1 tsp sugar
- 2 tsp salt
- Fresh rosemary (optional)
- Coarse sea salt (optional)
Instructions:
1. Activate the Yeast: In a bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy.
2. Make the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 2 tbsp of olive oil. Stir until the dough comes together, then knead on a floured surface for about 10 minutes, or until smooth.
3. Let it Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
4. Shape the Dough: Preheat the oven to 400°F (200°C). Punch down the dough and transfer it to an oiled baking sheet. Use your fingers to gently press and spread the dough to fit the sheet, creating small indentations with your fingertips.
5. Add Toppings: Drizzle the dough with olive oil, sprinkle with coarse sea salt, and top with fresh rosemary (or other toppings of your choice).
6. Bake: Bake for 20-25 minutes, or until golden brown and crispy around the edges.
7. Serve: Let it cool slightly before cutting into pieces. Serve as an appetizer, side dish, or sandwich bread.

Serving and Enjoying Focaccia:

Focaccia can be served warm or at room temperature and is often enjoyed with a side of balsamic vinegar and olive oil for dipping.
It can be eaten as a side dish, sandwich bread, or even used to make panini. In some regions, it is enjoyed as a breakfast bread, especially when sweetened or paired with fruit.