Description: This isn’t just any focaccia; it’s a flavorful, aromatic masterpiece. We start with a preferment for deep, complex flavors, followed by a patient proofing process for an airy, bubbly crumb. Roasted garlic and rosemary infuse every bite with savory goodness, while a generous drizzle of olive oil ensures a crispy, golden crust.
Why You’ll Love This Recipe:
- Unmatched Flavor: The preferment adds a depth of flavor that elevates this focaccia above the rest. The roasted garlic and rosemary create a symphony of aromatic deliciousness.
- Perfect Texture: The patient proving process results in a focaccia that’s light, airy, and bubbly on the inside, with a satisfyingly crisp crust.
- Impressive Visual Appeal: The dimpled surface, studded with garlic and rosemary, makes this focaccia a stunning centerpiece for any table.
- Versatile: Enjoy it as a snack, an appetizer, a side dish, or even as the base for sandwiches.
- A Baking Adventure: This recipe is perfect for intermediate bakers looking to hone their skills and create something truly special.
Introduction
Focaccia, a flatbread hailing from Italy, is a culinary blank canvas, ready to absorb any flavor you can imagine. But this recipe takes the classic focaccia to the next level, turning a simple bread into an unforgettable experience. The secret lies in a few key techniques: a preferment for enhanced flavor, a generous application of olive oil for a crispy crust, and the bold flavors of roasted garlic and fresh rosemary. This is more than just a bread; it’s a sensory journey, from the tantalizing aroma that fills your kitchen to the satisfying crunch of the crust and the explosion of flavors in every bite. Get ready to impress your friends and family with this show-stopping focaccia!
Ingredients:
For the Preferment:
- 200g strong white bread flour
- ½ x 7g sachet fast-action dried yeast
- 200g room temperature water
For the Dough:
- 400g strong white bread flour
- ½ x 7g sachet fast-action dried yeast
- 10g fine salt
- 225g tepid water
- 100ml olive oil (plus extra for drizzling)
For the Topping:
- 1 garlic bulb
- 2 rosemary sprigs, leaves picked
- 1 tsp sea salt flakes
Preparation:
Step 1: Prepare the Preferment
In a small bowl, combine the 200g of strong white bread flour with ½ of the 7g sachet of fast-action dried yeast. Add 200g of room temperature water and mix until just combined. The mixture will be shaggy. Cover the bowl tightly with plastic wrap or a lid. Let the preferment ferment at room temperature for 12-24 hours. This long fermentation process develops a complex flavor profile that you won’t achieve with a straight dough. Don’t worry if the preferment rises and then deflates; that’s perfectly normal. The goal is to create a bubbly, slightly tangy mixture.
Step 2: Make the Dough
In a large bowl, tip in the prepared preferment. Add 225g of tepid water and stir with a spatula to combine the preferment and water. Then, add the 400g of strong white bread flour and the remaining ½ of the 7g sachet of fast-action dried yeast. Mix everything together to form a rough dough. Ensure that all the flour is incorporated and there are no dry pockets remaining on the sides of the bowl. This initial mix doesn’t need to be smooth; just make sure all the ingredients are combined. Cover the bowl with plastic wrap or a damp cloth and let the dough rest for at least 30 minutes, or up to 1 hour. This resting period, known as autolyse, allows the flour to fully hydrate, resulting in a more extensible and elastic dough.
Step 3: Incorporate the Salt
After the resting period, scatter the 10g of fine salt evenly over the surface of the dough. Wet your hands thoroughly to prevent the dough from sticking to your fingers. Using your wet hand, scrunch the salt through the dough, ensuring that it is completely mixed in. This step is crucial because salt controls the yeast activity and strengthens the gluten structure. Cover the bowl again and let it rest for another 20-30 minutes.
Step 4: Stretch and Fold
Wet your hands again. Grab the dough from one side, stretch it upwards, and then fold it back over itself to the center of the dough. Repeat this process with the other side of the dough. The dough should feel very elastic and pliable. Curl the dough around itself, rotating the bowl, until it forms a smooth and taut ball. Cover the bowl and let the dough rest for another 20-30 minutes. Repeat this stretch and fold process two more times, each time followed by a 20-30 minute rest. These stretch and folds develop the gluten structure of the dough, resulting in a light and airy crumb.
Step 5: Bulk Fermentation
After the final stretch and fold, cover the bowl and let the dough prove at room temperature for 2-3 hours, or until it has risen by about 40 percent. The dough should be bubbly and soft to the touch. Alternatively, for a more complex flavor, you can let the dough prove in the refrigerator for up to 48 hours. If refrigerating, remove the dough from the refrigerator 1 hour before baking to allow it to warm up slightly.
Step 6: Prepare the Baking Tray
Drizzle a deep, roughly 20 x 30cm (8×12 inch) baking tray with 2 tablespoons of olive oil. Make sure the bottom of the tray is evenly coated with oil. This oil will prevent the focaccia from sticking and contribute to its crispy crust.
Step 7: Shape the Focaccia
Scrape the dough gently onto the prepared baking tray. Incorporate the oil into the dough by stretching and folding it on the tray. Don’t worry if the dough is a bit stringy to start with; continue stretching and folding it back onto itself until it comes together and is well-oiled. The dough should be evenly distributed in the tray, but it doesn’t need to fill the entire tray at this stage. Cover the tray and let the dough prove at room temperature for 2 hours, or, if it has been refrigerated, for 1 hour after taking it out of the fridge.
Step 8: Roast the Garlic
Preheat the oven to 230C/210C fan/gas 7 (450F/410F). Cut the top off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with 1 teaspoon of olive oil, and season lightly with salt. Wrap the bulb tightly in the foil to create a sealed parcel. Place the foil packet on a baking sheet and roast for 25 minutes. Remove from the oven and let the garlic cool until it is cool enough to handle. Once cooled, gently squeeze the garlic cloves out of their skins. They don’t need to be completely soft at this point; a little bit of firmness is fine.
Step 9: Add the Toppings
Use your fingers to gently stretch the dough so that it fits evenly into the prepared baking tray. Dimple the surface of the dough using your fingertips, pressing deeply and evenly across the entire surface. Push the roasted garlic cloves and rosemary leaves deeply into the dough, spacing them evenly apart. Drizzle 1 tablespoon of olive oil over the surface of the dough and dimple a few more times to create small puddles of oil on the surface. Sprinkle the sea salt flakes evenly over the dough. Give the dough one final poke with your fingertips to ensure that the toppings are securely embedded.
Step 10: Bake the Focaccia
Place the baking tray in the preheated oven and bake for 25-30 minutes, or until the focaccia is puffed up and deep golden brown in color. Keep a close eye on it during the last few minutes of baking to prevent it from burning.
Step 11: Cool and Serve
Remove the focaccia from the oven and drizzle it with the remaining olive oil. Let it cool in the baking tray for at least 40 minutes before cutting and serving. This allows the focaccia to set and develop its full flavor. The focaccia is best eaten straightaway, but it will keep for up to two days in an airtight container.
COOKING Rating:
Intermediate
Serving Suggestions:
- Serve warm with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
- Enjoy as an appetizer with cured meats, cheeses, and olives.
- Use as a base for sandwiches, panini, or bruschetta.
- Pair with soups or salads for a satisfying meal.
- Serve alongside pasta dishes as a flavorful accompaniment.
- Cut into squares and serve as a snack or party food.
Tips:
- Use high-quality strong white bread flour for the best results.
- Don’t skip the preferment; it’s essential for developing the focaccia’s complex flavor.
- Be generous with the olive oil; it’s what gives the focaccia its crispy crust and rich flavor.
- Don’t be afraid to experiment with different toppings. Sun-dried tomatoes, olives, onions, and herbs are all great additions.
- If you don’t have sea salt flakes, you can use coarse sea salt instead.
- For a richer flavor, use a high-quality extra virgin olive oil.
- If the focaccia is browning too quickly, tent it loosely with aluminum foil during the last few minutes of baking.
- Reheat leftover focaccia in a warm oven or toaster oven for a few minutes to restore its crispness.
- If you are going to use this for sandwiches, try cutting the focaccia in half and spreading it with pesto or aioli.
Prep Time:
45 minutes (plus 12-24 hours for preferment)
Cook Time:
25-30 minutes
Total Time:
Approximately 4-5 hours (plus 12-24 hours for preferment)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 350-400 per serving (serving size estimated as 1/8 of the focaccia)
Protein: Approximately 8-10g per serving
Sodium: Approximately 300-400mg per serving
Conclusion
This next-level focaccia recipe is a labor of love, but the results are well worth the effort. The combination of the flavorful preferment, the roasted garlic and rosemary, and the generous drizzle of olive oil creates a bread that is both comforting and sophisticated. Whether you’re serving it as an appetizer, a side dish, or the base for a delicious sandwich, this focaccia is sure to impress. So gather your ingredients, embrace the process, and get ready to bake a bread that will become a new favorite in your kitchen.
Questions and Answers:
Q1: Can I use regular active dry yeast instead of fast-action dried yeast?
A: Yes, you can. If using active dry yeast, you’ll need to proof it first by dissolving it in a little warm water (about 110°F or 43°C) with a pinch of sugar for 5-10 minutes until it becomes foamy. Then, add it to the flour mixture as directed in the recipe. Keep in mind that active dry yeast may take slightly longer to activate, so your dough might need a bit more time to rise.
Q2: I don’t have strong white bread flour. Can I use all-purpose flour instead?
A: While you can use all-purpose flour, the results won’t be quite as good. Strong white bread flour has a higher protein content, which develops more gluten and results in a chewier, more structured focaccia. If using all-purpose flour, your focaccia may be a bit softer and less airy. If possible, try to find bread flour for the best outcome. You could also try adding a tablespoon of vital wheat gluten to the all-purpose flour to increase the protein content.
Q3: Can I make this focaccia ahead of time?
A: Yes, you can prepare the dough ahead of time. After the final stretch and fold, you can let the dough prove in the refrigerator for up to 48 hours. This will slow down the fermentation process and develop a more complex flavor. Just remember to remove the dough from the refrigerator 1 hour before baking to allow it to warm up slightly. The baked focaccia is best eaten fresh, but it can be stored in an airtight container at room temperature for up to two days. Reheat in a warm oven or toaster oven to restore its crispness.
Q4: Can I add other toppings besides garlic and rosemary?
A: Absolutely! Focaccia is incredibly versatile, and you can customize it with your favorite toppings. Some other delicious options include sun-dried tomatoes, olives (kalamata or green), sliced onions, bell peppers, cherry tomatoes, feta cheese, or other fresh herbs like thyme or oregano. Just be sure not to overload the focaccia with too many toppings, as this can prevent it from rising properly.
Q5: My focaccia is browning too quickly in the oven. What should I do?
A: If your focaccia is browning too quickly, you can tent it loosely with a piece of aluminum foil during the last 10-15 minutes of baking. This will help to prevent the top from burning while allowing the inside to cook through. You can also lower the oven temperature by 25 degrees if necessary.
